|6 nos||Shallots (sambar onions finely chopped)|
|3 nos||Dry red chilies|
|3 tbsp||Coriander seeds|
|1 tsp||Toor dal|
|1 tsp||Bengal gram (kadhala paruppu)|
|1 tsp||Cumin seeds|
|½ tsp||Fennel seeds (perum serakam)|
|½ tsp||Black pepper corns|
|4 nos||Curry leaves|
|1 tsp||Dry dessicated cococnut|
|2 nos||Fish fillets (or 1/2 kg fish of your choice)|
|3 nos||Onions (finely chopped)|
|6 clove||Garlic (small or use 3 if big)|
|½ tsp||Turmeric powder|
|4 tbsp||Tamarind juice (or thick store bought pulp 1/4 tsp)|
|½ tsp||Mustard seeds|
|¼ tsp||Fenugreek seeds|
|6 nos||Curry leaves (for tempering)|
|4 tbsp||Sesame oil (nallennai)|
|¾ tsp||Salt (or to taste)|
Roast each ingredient from table -1 except onion, with a drop of oil and keep aside. Toast every item separately to brown them evenly. Grind the spices with shallots to make a thick paste and keep aside. Now heat sesame oil and splutter mustard, fenugrek and curry leaves. Sprinkle asafoetida and start frying the garlic and onions. When they turn light brown, add the chopped tomatoes, ground masala, turmeric powder and fry till the oil leaves the sides. (This should take about 6 minutes over medium flame with occassionaly covering with the lid to cook the toamtoes) Now add 2 cups of water, tamarind pulp, jaggery and salt. Bring it to one boil, bring down the flame to low, add the fish pieces, cover and cook for 5 minutes. When done, the oil would separate and float on top of the kuzhambu. Switch off at this stage and serve hot with rice and pappadams.
Yield: 4 servings.
If having this for dinner better make it in the morning and let the fish soak in gravy for atleast 6 to 7 hours, this way the kuzhambu will taste even better.