Meen kuzhambu - fish curry

I had a chance yesterday to go to fish market and got chala meen and shrimp after bargaining. Usually I will just accompany with elder brother ( He is good at shopping and goes to usual vendor as we being a regular customer would get fishes in a reasonable price. one most lovely thing is that my dad loves fish curry the most especially chala meen kuzhambu.. lets go to Chala meen kuzhambunow:)

I prepared this curry using Chala fish. We can use any fish for this recipe.

Tamil name: Chala meen

Tips to buy good fish:
Always buy fish that looks and smells fresh.
It should be firm to touch.
The gills should be red and never pale.

Items required:

 
Fish -  ½ kg
Refined oil - 4 tbsp
mustard seeds- 1 tsp
fenugreek seeds- 1/2 tsp
Tamarind - 1 small keylime size
Red chilly powder -1.5 tsp
coriander powder- 3 tsp
turmeric powder-1/4 tsp
tomato – 2

Small onion or onion – 3 ( I used red onion as small onions are out of stock at home)
green chilies - 2
curry leaves- 2 sprigs.

Coriander leaves – a pinch

Salt – 4 tbsp

To grind:

 
shredded coconut - 1/2 cup
cumin seeds - 1 tsp

Onion – 1

Garlic cloves – 5 (Optional )

Method:

 
wash the fish and remove all the fins and scales by a knife.
Then slice it into big chunks.
Apply little turmeric powder over the fish and keep aside.

Extract juice from tamarind and add chilli powder, coriander powder, pinch of turmeric powder, salt and mix well.Keep aside.

Heat the refined oil in vessel. Add mustard and fenugreek seeds. After the mustard seeds crackle add the curry leaves .

Then add chopped onion, tomato, green chilies and sauté till oil separates.
Add tamarind juice mixture and let it boil for 5 minutes.
Then add the finely ground coconut-onion paste (take coconut milk and add with onion paste)
immediately after this starts boiling add the fish pieces.
Cover the vessel and simmer the heat.

Keep the curry gets cooked in simmer heat for 15 minutes.
DO NOT stir the curry after adding the fish; otherwise you may end up with broken pieces. Add coriander leaves at the end.
Then put off fire...

Serving suggestions:

 
Serve hot with rice, chapatti or idly or dose.
Deep fried fish, omelet  are good side dishes along with mean kuzhambu and rice.