FISH KUZHAMBU

Meen Kuzhambu (Fish Curry ) is the ever favorite food for my husband , so here is my first blog for South Indian Fish Curry. It is flavorful , spicy and little tangy . 

Secrete of fish curry is it taste  better the day after you make . I made this curry with Butterfish .

Sorry , i am not uploading any photos ;(

Ingredients:

Sesame oil :  3 tbsp
Fenugreek  Seeds : 1/4 tsp
Fish : 1 lb(Cleaned and cut  )
Red Onion : 1 1/2 (Finally chopped)
Tomatoes : 2
Garlic : 8-10 (crushed )
Curry Leaves : 5-6 springs
Chili powder : 1/2 tbsp
Coriander Powder : 1 tbsp
Turmeric Powder : 1/4 tsp
Tamarind   :  small gooseberry size
mustard seed :1/4 tsp
Mango : 5 or 6 small pieces (optional)

Method :

• Cut the fish  into pieces.Wash and clean them. Soak tamarind in 1 cup of water and set a side.
• Now take a pan add 2 tbsp of sesame oil add mustard seed ,let it splutter then add curry leaves and fenugreek seeds,  garlic pods(Crushed garlic is more flavorful than chopped) , fry them for a minute. ( Fenugreek with burn soon ,it change the taste totally .caution on this step)
• when garlic turned golden brown , add onions sauteed it very well.
• Once the onion becomes translucent , add the chopped tomatoes close the lid after tomatoes becomes mushy add spice powders (you can replace 1 1/2 tbsp kuzhambu milagai thool instead of chili and coriander powder) wait till raw smell of spice powder to go off .
• Now add extracted tamarind pulp. Let them boil for 3 mins  Now add 1 cup of water.
• Taste the salt and adjust according to it. Add Mango pieces .
• Add 1 tbsp of sesame oil ,let the curry  boil  in medium heat till the oil separate .Fish curry should be spicy and tangy (This is the secret of Yummy Fish curry)
• Finally add the fish , close the lid  and boil for 5 mins .Turn off Your Fish Curry ready