Fish Kuzhambu or Fish Gravy

When I think of meen kuzhambu, I always have the feel that my mother-in-law is the best.After marriage, though I used to ask her the recipe and do the same what she says, I feel the taste never comes like hers.I am little bit ok now a days.

Ingredients: 

To Grind:
Small Onion -6
Garlic Pods - 4
Tomato - 1
Chilli powder - 2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4 tsp
Coconut - 1/4 cup
Cumin Seeds - 1/4 tsp
Pepper - 1/2 tsp

To Marinate:
Fish Pieces - 10
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - 1/2 tsp

For Gravy:
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Fenugreek - 1/4 tsp
Oil -3 tsp
Onion - 1 (chopped finely)
Tomato - 1 (chopped finely)
Curry leaves - few
Coriander leaves - few
Tamarind Pulp - 1 cup

Method:

1. Soak tamarind in water and extract pulp.

2. Clean and cut the fish to desired size.Add Chilli powder,Coriander powder, Turmeric powder and Salt.Mix them well and marinate it for 30 min.

3. Heat oil in a kadai.Add onions and saute it.Then add garlic,tomatoes,cumin seeds,pepper,chilly powder,coriander powder,turmeric powder and coconut..Saute them well and allow it to cool.Then make a paste.

4. Heat oil in the same  kadai.When the oil is hot add mustard once it splutters, Add Cumin,Fenugreek & curry leaves.Add chopped onions,Fry well till its translucent.

5. Add tomatoes and fry till it is soft.Then add the paste and fry for a while.

6. Add tamarind pulp and required water.

6. Let the gravy boil.Fish can be added once the gravy thickens.Let the fish cook for 15 - 20 min.

7. When the oil starts oozing out from the gravy, add chopped coriander leaves and remove it from flame.The taste of the gravy changes based on the type of fish used.

It goes well with white rice,idly or Dosai.