Meen Kulambu/Fish Curry

INGREDIENTS
Vanjram - ½ kg
Onion- 2
Tomato – 3
Chilli powder –4 teaspoon
Turmeric powder -1teaspoon.
Tamarind – soak a lemon sized in 2 cups of water.
Coconut paste – 3teaspoon.
Green chillies – 4
Brinjal(small ones) – 5 or 6
Salt to taste.

To season:
Mustard seeds – 1teaspoon
Fennel seeds – ½ teaspoon
Pepper corns(crushed) – ½ teaspoon
Jeera(crushed) – ½ teaspoon
Red chillies – 4
Garlic(crushed) – 6pods
Curry leaves- a handful
Oil – 2tablespoons.

Method:

For fish fry:
1.Transfer the fish pieces in the bowl. Add a pinch of turmeric,1 teaspoon of chilli powder, and salt to taste and marinate the fish for ½ an hour.
2.Now heat a tawa and add required oil to fry the fish.
3.Once the oil gets heated. Fry the fish till it is crisp and cooked inside.

For the Kuzhambhu or Gravy:

1. Pour oil in a pan and let it heat. Add all the ingredients in To season one by one and fry till they release flavor into the oil.
2. Add onion and fry till they turn transparent. Then add chilli powder and stir it for a minute. Add brinjal and fry till it is half done. Immediately add tomatoes. (don’t fry the tomatoes too much or mash it).
3)Add tamarind water and allow it to boil till the raw smell goes off.
4)Add the fried fish into the gravy.
5)Add coconut paste and bring it to boil.
6)Check the salt and serve it with hot rice.