Ingredients

• 5 to 6 - fish pieces
• Tamarind, lemon sized
• A generous pinch of turmeric powder
• 1 tsp - coriander leaves
• Salt to taste
• To temper:
• 1.5 tbsp - oil
• 1 tsp - vadagam (the one used for tempering) / Vendhayam
• 1/2 tsp - mustard seeds
• 10 - small onions
• 5 - garlic pearls
• 1 - tomato
• Few curry leaves
• To grind:
• 1/4 cup - coconut
• 1 tsp - fennel seeds
• 1.5 tsp - chilli powder
• 1.5 tsp - coriander powder
• To saute and grind:
• 1/2 tsp - oil
• 1 - tomato, chopped rough
• 1 - big onion, chopped rough

How to Make Chettinad Fish Kuzhambu

• Grind the coconut, fennel seeds, chilli powder and coriander powder in a mixer.
• Heat 1/2 tsp of oil in a kadai - add onion, saute till slightly browned then add tomatoes, saute until raw smell leaves and becomes mushy.
• Add sauteed onion, tomato to the ingredients in the mixer, sprinkle little water and grind it to a fine paste.
• Soak tamarind in warm water (say 1/4 cup), extract pulp and keep aside.
• Heat remaining oil in the kadai add mustard seeds, allow it to splutter.
• Then add curry leaves, onion, garlic saute for 3 mins then add tomatoes saute until raw smell leaves.
• Then add the ground paste, turmeric powder and tamarind pulp.
• Add 1/4 cup water (adjust according to thickness), required salt and allow it to boil for 15-20 mins.
• When oil separates, add the cleaned fish pieces.
• Allow it to boil and the fish to cook well.
• The fish will cook faster so be careful not to break the pieces.
• Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges.
• At this stage garnish with coriander leaves and switch off.
• Give resting time for at least an hour before you serve.
• Serve hot with rice.
• Recipe courtesy: Sharmi's Passions