Fish_Kulambu

Ingredients:
Fish (known to be good for gravy)-1/2 kg
Small onion-20
Garlic-15 pods
Chilly powder -1 spoon or kuzhambu milagai thool-2 spoons
Coriander powder-2 tablespoons
Tomato-1
Curry leaf- little
Fennel seeds-1 teaspoon
Fenugreek seeds-1/2 teaspoon
Tamarind-gooseberry size(double the quantity you use for sambar)

To marinate the fish:
Chilly powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Lemon juice-1 teaspoon
Salt-1 teaspoon
Keep the fish marinated for 1 to 2 hours

Method:
* Soak the tamarind and required salt in 3 to 4 cups of water. Keep a flat bottom kadai in the stove.
* Pour 2 to 3 spoons of oil(gingelly oil if available will be the best).Season with
Fennel seeds-1 teaspoon,Fenugreek seeds-1/2 teaspoon,Curry leaf-little.
* Addthe minced onion, garlic and tomato and sauté well for 3 minutes.
* Now add the tamarind water. Add the chilly powder and coriander powder also and wait till the mixture boils.
* Once it starts boiling keep the stove in sim and allow the curry to cook in low fire for 10 to 12 minutes till the gravy has reduced to half.
* Now slowly add the fish one by one in such a way that all the pieces stay aloof. Once the fish is added, you will find the gravy becoming watery.
* now Increase the flame a little and cook for 5 more minutes. Always make sure that you use the gravy only 2 or 3 hours after cooking.(this time is for the fish to get the taste of the gravy) .
* It is always better not to transfer the contents to another vessel since the fishes are likely to break while transferring.

MythiliThiyagu