Ingredients:

• 5 to 6 – fish pieces
• Tamarind, Lemon sized
• A generous pinch of Turmeric powder
• 1 tsp – Coriander leaves
• Salt to taste
• To temper:
• 1.5 tbsp – oil
• 1 tsp – vadagam (the one used for tempering) / Vendhayam
• 1/2 tsp – Mustard Seeds
• 10 – small Onions
• 5 – Garlic pearls
• 1 – Tomato
• Few Curry leaves
• To grind:
• 1/4 cup – Coconut
• 1 tsp – Fennel seeds
• 1.5 tsp – chilli powder
• 1.5 tsp – coriander powder
• To saute and grind:
• 1/2 tsp – oil
• 1 – tomato, chopped rough
• 1 – big onion, chopped rough

Method:

1. Grind the coconut, fennel seeds, chilli powder and coriander powder in a mixer.
2. Heat 1/2 tsp of oil in a kadai – add onion, saute till slightly browned then add tomatoes, saute until raw smell leaves and becomes mushy.
3. Add sauteed onion, tomato to the ingredients in the mixer, sprinkle little water and grind it to a fine paste.
4. Soak tamarind in warm water (say 1/4 cup), extract pulp and keep aside.
5. Heat remaining oil in the kadai add mustard seeds, allow it to splutter.
6. Then add curry leaves, onion, garlic saute for 3 mins then add tomatoes saute until raw smell leaves.
7. Then add the ground paste, turmeric powder and tamarind pulp.
8. Add 1/4 cup water (adjust according to thickness), required salt and allow it to boil for 15-20 mins.
9. When oil separates, add the cleaned fish pieces.
10. Allow it to boil and the fish to cook well.
11. The fish will cook faster so be careful not to break the pieces.
12. Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges.
13. At this stage garnish with coriander leaves and switch off.
14. Give resting time for at least an hour before you serve.
15. Serve hot with rice.
16. Recipe courtesy: Sharmi’s Passions