Chettinad Fish Kulambu – 2

Ingerdients:
Fish – ? Kg.
Garlic – 10 Flakes
Small Onion ? 15 Nos.
Tomato – 1 small chopped
Oil – 2 Tablespoon
Fennel Seeds Sombhu – ? Teaspoon
Cumin Seeds – Jeeragam – ? Teaspoon
Fenugreek ? Vendhayam – ? Teaspoon
Curry Leaves A little
Salt – To taste
Extract pulp with 200 ml watre.
Tamarind – A small lemon sized .

Wet grind separately::
Kulambu Powder – 1 ? Tablespoon
Cumin Seeds – Jeeragam – ? Teaspoon
Fenugreek ? Vendhayam – ? Teaspoon
Grated Coconut – 2 Tablespoon

Method:
Heat a shallow pan and add oil. Then add fennel, cumin, and fenugreek, and allow it to spatter.
Then add small onion, garlic, curry leaves and turn for a few minutes.
Add separately ground masala and extracted tamarind together and add required amount of water, then add this to the earlier method.
Then allow it to boil. Then add the cleaned fish and again allow it to boil.
When the gravy gets thickened, remove from fire.

Variation: During Mango season Raw Mango ? 2 ? 3 Pieces can be added to the gravy along with the fish.

Tagged as: Chettinad, Curry, dish, Fish, fry, gravy, kolambhu, kolambu, kozhambhu, kozhambu, kulambu, kuzhambhu, masal, masala, mean, meen, rice, sadham, side, special, speciality, Tiffin, varuval