Thirunelveli Meen Kulambu | Fish Curry

Ingredients

• King Fish, sliced - 1/2 kg
• Tomato - 1
• shallots - 25
• green chilli - 3
• Garlic (sliced)- 3 cloves
• Chilli powder - 2 teaspoons
• coriander powder - 4 teaspoons
• turmeric powder - 1/2 teaspoon
• Grated coconut - 1 cup
• Tamarind - lemon size ball
• Salt - to taste
• Oil, mustard, fenugreek seeds and curry leaves for Tempering

Method

• Clean the fish pieces and marinate with salt and turmeric for 1/2 an hour.
• Grind the coconut with cumin seeds and shallots.
• Soak the tamarind, and extract 2 cups of juice and add all the dry masala powders to it.
• Heat oil in a pan and add the fenugreek seeds, mustard seeds and curry leaves, let the mustard seeds splutter. Then, add the tamarind masala mix.
• Add diced tomato, slit green chillies and garlic slices.
• When the mixture starts to boils, add the fish and cook for 3 minutes.
• Pour the ground coconut mixture and cover the pan.
• Cook until the oil separates.
• Serve hot with rice.

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