Ingredients: Fish - 5 to 6 pieces(I used Vanjaram fish variety) Tamarind - lemon sized Turmeric powder - a generous pinch Coriander leaves - 1 tsp Salt- to taste To Temper : Oil - 1.5 tbsp Vadagam(the one used for tempering) / Vendhayam - 1 tsp Mustard seeds - 1/2 tsp Small Onion - 10 Garlic - 5 pearls Tomato - 1 Curry leaves - few To grind: Coconut - 1/4 cup Fennel seeds - 1 tsp Chilli powder - 1.5 tsp Coriander powder - 1.5 tsp To saute and grind: Oil - 1/2 tsp Tomato - 1 chopped roughly Big Onion - 1 chopped roughly
Make ready all the ingredients under to grind(coconut, fennel seeds , chilli powder, 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 sauted 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 3mins then add tomatoes saute until raw smell leaves. Then add the grinded paste,turmeric powder and tamarind pulp. Add 1/4 cup water(adjust according to thickness) , required salt and allow it to boil for 15-20mins.
When oil seperates 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 as shown below. At this stage garnish with coriander leaves and switch off.
Give resting time for atleast an hour before you serve. Serve hot with rice, tastes heavenly. Tastes best the next day or even after that :)
Once fish is added it gets cooked faster so cant boil for more time, so allow the curry to boil well before the fish is added, which gives a nice taste to the curry.
You can even marinate the fish with little salt, turmeric powder and lemon