Meen Kuzhambu:(Tamizhar Style)

Fish Curry, 'Chapalu Pulsu' in Telugu or 'Machili Curry' in Hindi....eventually 'Meen Kuzhambu' in Tamil.

Ingredients:

Fish 1/2 kg washed and cleaned(scaled & fins trimmed)
Onions 2 large size finely chopped
Tomato 2 finely chopped
Garlic 2 peeled and crushed
Thick Tamarind paste 1 spoon
Curry leaves 3-4 twigs
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chenna dal 1/2 spoon
Urad dal 1/2 spoon
Fenugreek seeds 1/2 spoon
Dry red chillies 3-5 slitted
Black pepper 1/2 spoon
Asafoetida
Salt
Turmeric powder 1/2 spoon
Chilli powder 1 spoon
Jaggery 1/2 spoon
Rice Flour 1 spoon
Sesame oil 1-2 cup

Method:

1. In a wide pan add oil.

2. Once the oil comes to smoky hot.....add mustard, cumin seeds, fenugreek seeds, chenna dal, urad dal, asafoetida, curry leaves, dry red chilli flakes and whole pepper.

3. Now add garlic and fry them for a while......followed by onions and tomato.

4. Add jaggery and rice powder.

5. Add salt, turmeric and chilli powder.

6. Add tamarind paste plus enough water to make curry.

7. Cook this curry with lid for minimum20-30 minutes......or until it comes to thick gravy and at the same time looses all its raw flavour. Usually until oil shows up on top.

8. Now remove the lid and add fish to it. Cook them without covering for 2-3 minutes.

9. Don't use lid even after cooking.

10. Serve this curry after 2-3 hours. Or after the fish gets well absorbed this curry.

Serve this curry along with plain rice, idly, dosa or aapam.