Chettinad fish curry

Chettinad fish curry

Ingredients: 

1/2 kg - fish 
2 tbsp - oil 
Tamarind, a small lemon sized
1 - onion 
4 to 5 cloves - garlic 
2 - tomatoes
1/2 tsp - pepper corns 
1/4 tsp - turmeric powder
1&1/2 tsp - red chilly powder
1&1/2 tsp - coriander powder
1/2 tsp - pepper powder
1 tsp - fenugreek powder 
Fresh coriander leaves
Salt to taste

To temper:
1 tsp - vadagam/Vendayam
1/4 tsp - mustard
1/4 tsp - cumin
1/2 tsp - urad dal
Curry leaves, a few

Method

1. Soak tamarind in warm water, extract thick pulp and keep ready.
2. Heat oil in a kadai.
3. Add the tempering and allow to splutter.
4. Add onion, saute till slightly browned.
5. Add garlic, sliced tomatoes sauté until raw smell disappears and turns soft & cooked.
6. Now add the pepper corns, turmeric pwd, red chilly pwd, coriander pwd, pepper pwd, salt and fenugreek pwd.
7. Mix well in the oil.
8. When the masala thickens, add 1 cup of wter and allow it to boil covered for 10 to 12 minutes.
9. Simmer the flame and cook further for few minutes.
10. When oil separates from the masala curry, add the thick tamarind pulp.
11. Combine and allow to boil.
12. Taste and adjust salt & seasonings.
13. Add 1/4 cup water (adjust according to desired thickness of curry ) and allow to boil.
14. Now add the cleaned fish pieces.
15. Turn the flame to simmer and allow to cook for 5 to 7 mins.
16. Once the fish & gravy are cooked, turn off the flame.
17. Garnish with freshly chopped coriander leaves.
18. Enjoy the aromatic & delicious fragrance of the curry linggering all over.
19. Allow the kuzhambu to rest for ½ an hour to 1 hour, so that it turns thick and the fish absorbs the gravy well.
20. Fish kuzhambu is ready to eat.
21. It tastes lipsmacking when served hot with white rice.