Meen Kuzhambu

Ingredients

• •Fish
• •Tamarind
• •Coconut

Steps

1. 1Soak tamarind in warm water for 15 minutes, then squeeze and strain to get a tangy extract.
2. 2Clean the fish pieces and rub them lightly with turmeric and salt, setting them aside while you prepare the gravy base.
3. 3Heat oil in a clay pot or heavy pan and add mustard seeds and fenugreek seeds, letting them sizzle briefly.
4. 4Add chopped shallots, garlic, and curry leaves, sautéing until the shallots turn soft and lightly golden.
5. 5Stir in chopped tomatoes and cook until they soften, then add sambar powder or a mix of chili and coriander powder, along with a little grated coconut if using, cooking for a few minutes until fragrant.
6. 6Pour in the tamarind extract along with enough water to reach a medium gravy consistency, then bring it to a boil and let it simmer for 10 minutes so the raw tamarind smell cooks off.
7. 7Gently slide the fish pieces into the simmering gravy and cook on low heat for eight to ten minutes, without stirring too vigorously, until the fish is cooked through and the gravy has thickened slightly.
8. 8Let the curry rest for a few minutes off the heat, since the flavor deepens as it sits, and serve hot with steamed rice.