Meen Kuzhambu / Hot & Spicy Fish Curry

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• Fish                              - ½ kg
• Onion chopped             - 1 cup
• Tomato chopped           - 1 ½ cup
• Tamarind                       - small lemon size
• Oil                                - 3 to 4 tbsp
• Mustard                        - ¼ tsp
• Urad dal                        - ¼ tsp
• Cumin                           - ½ tsp
• Fenugreek                     - 1 tsp
• Curry leaves                  - 5 to 6
• Garlic                            - 4 to 5 pods
• Turmeric pwd                - ¼ tsp
• Red chilly pwd              - 2 tsp
• Pepper pwd                  - ½ tsp
• Coriander pwd               - 1 tsp
• Fresh cilantro leaves
• Salt to taste                             

1. Clean and wash the fish in water.
2. Chop onion and tomato into pieces.
3. Extract the pulp from the tamarind and keep it aside.
4. Heat oil in a pan.
5. Add mustard seeds, urad dal, cumin, fenugreek and wait to splutter.
6. Add curry leaves and onion.
7. Fry onion till it turns golden brown color.
8. Add garlic and saute for a minute.
9. Add turmeric pwd, red chilly pwd, pepper pwd, coriander pwd and salt.
10. Fry till it combines & oil separates.
11. Add tomatoes and saute till it becomes soft.
12. Add tamarind pulp and 1 or 2 cups of water.
13. Cover the pan with a lid.
14. Cook it in medium flame for 5 to 7 mins.
15. When its done, the masala will be blended with the curry and will be in thick consistency.
16. Add finely chopped fresh cilantro leaves and mix well.

17. Finally add Fish to the curry.

18. Cook for 2 to 3 minutes or till Fish are cooked.

19. Don’t overcook, as the fish tends to break. ( fish takes very less time to cook, as they’re naturally tender and contain very little connective tissue )

20. Remove from flame.

21. Enjoy hot & delicious Fish Curry with white rice & pappad combo..:)