Meen Kuzhambu

Ingredients

Salt

to taste

Oil

2 tablespoons (preferably coconut or vegetable oil)

Tomato

1 large, chopped

Onion

1 large, finely chopped

Garlic

4 cloves, minced

Curry leaves

10-12 leaves

Mustard seeds

1 teaspoon

Fenugreek seeds

1/2 teaspoon

Coriander powder

1 tablespoon

Red chili powder

1 teaspoon (adjust to taste)

Turmeric powder

1/2 teaspoon

Tamarind

1 lemon-sized ball (or 2 tablespoons tamarind paste)

Fish (preferably a firm variety like tilapia or kingfish)

500 grams, cut into pieces

Instructions

1. Soak the tamarind in warm water for 15 minutes and extract the juice. If using tamarind paste, dilute it in water to make about 1 cup.
2. Marinate the fish pieces with a pinch of turmeric and salt. Set aside for 10 minutes to allow the flavors to infuse.
3. In a large pan, heat the oil over medium heat. Add the mustard seeds and let them splutter.
4. Once the mustard seeds have spluttered, add the fenugreek seeds and curry leaves. Sauté for a few seconds until fragrant.
5. Add the chopped onions and minced garlic to the pan. Sauté until the onions turn golden brown, stirring occasionally.
6. Add the chopped tomatoes to the pan and cook until they soften and break down, stirring occasionally.
7. Stir in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to combine the spices and cook for about 2 minutes.
8. Pour in the tamarind extract and bring the mixture to a boil. Allow it to simmer for 2-3 minutes to meld the flavors.
9. Gently add the marinated fish pieces into the pan. Cook on low heat for about 10-15 minutes or until the fish is cooked through and flakes easily with a fork.
10. Taste and adjust seasoning if necessary. Serve the Meen Kuzhambu hot with steamed rice.