Fish Kozhambu

Ingredients:
Fish - 5 to 6 pieces(King Fish)(Neimeen)
Tamarind - lemon sized
Turmeric powder - a generous pinch
Coriander leaves - 1 tsp
Salt- to taste
Chilli powder - 1
Coriander powder - 2tsp
Vendhayam - 1 tsp
jeeragam-1tsp

To Temper :
Oil - 1/2 tbsp
kaaka Vadagam 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

Method:

Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside.

Heat  oil in the kadai add mustard seeds,vendhayam,jeera, kaaka vadagam allow it to splutter.

Then add curry leaves, onion, garlic saute for 3mins.

Then add tomatoes saute until raw smell leaves.

Then add chilli powder,turmeric powder and coriander powder let it saute for 5 minutes until the raw smell goes.

Then add the tamarind water to it.

Grind coconut as a thick paste .

Add to the curry let it boil for 3 minutes.

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 last stage garnish with coriander leaves and switch off.