Ingredients

• 250 g - dry fish chunks
• 50 g - tamarind
• 1 - big onion
• 2 tsp - coriander powder
• 2 tsp - red chilli powder
• 3 tsp - grated coconut
• 1/2 tsp - cumin seeds
• 1/4 tsp - fenugreek seeds
• 4 tsp - sesame oil
• Curry leaves, a few
• Salt to taste

How to Make Karuvattu Kolzambu (Dry Fish Curry)

• De-seed tamarind and soak it in a little water.
• Wash the dry fish chunks and soak separately to remove excess salt.
• Heat a wok, add 2 tsp sesame oil, chopped onion and fry till brown.
• Add grated coconut and fry till brown.
• Add fenugreek and cumin seeds and fry a little.
• Add coriander powder and red chilli powder.
• Remove from flame and cool for a while.
• Add soaked tamarind along with fried masala in a blender and blend it to a fine paste.
• Heat the wok, pour the remaining oil and shallow fry washed dry fish chunks.
• Remove and keep aside.
• In the same oil, add curry leaves to splutter, add masala paste, add enough water to boil.
• Add dry fish chunks and salt, and cook on a medium flame for 10-15 minutes.
• Boil the gravy till it thickens.
• Serve hot with steamed rice.