Meen kozhambu (Fish curry)

This is my first fish curry that I tried 7 years back. And my whole family became a fan of this.Fish curries are always tasty the next day.

King fish - 6-8 pieces( or any fish)

mustard seeds- 1/2 tsp

vendhayam /methi seeds- 1/4 tsp

curry leaves - 1 sprig

ginger- 1 " inch cut lengthwise

green chillies- 1 slit

turmeric pwd- 1/2 tsp

red chillies-1  broken into two

onion- 1 big finely chopped

tomato- 1 medium finely chopped

tamarind- a small lemon size

oil- 4tbsp

coconut oil- 1tsp

To grind:

 red chillies-5  

garlic-5cloves

dhania seeds- 1tbsp

pepper corns- 1/2 tsp

jeera -1tsp.

Roast the above ingredients with little oil for 1 minute on low fire. 

Grind the above into a fine paste with some water.

Method:

Extract tamarind pulp with 1 cup of water.

Heat oil in a heavy bottomed pan.When hot add mustard seeds.

While they splutter add methi seeds, ginger, curry leaves,green chilies and red chillies.

Add onion and saute well until translucent

add tomatoes.Fry well until oil separates.

Add the above paste .fry for 2 minutes.

Now add water and turmeric pwd.

Let it boil for 5-6 minutes. Now add tamarind pulp and salt.

Let it boil for 4-5 minutes.

Now add fish pieces.

Let it boil .Give a stir and cover and cook on medium  heat  for 5 minutes or until fish is done.

Drizzle coconut oil and coriander leaves.Serve the next day.

Note:

You can adjust the water  measure according to your consistency.