|1 lb||Cleaned mackerel fish or rainbow trout fish|
|1 cup||Grated coconut|
|1 tbsp||Red chilli powder|
|2 tbsp||Coriander powder|
|1 tsp||Turmeric powder|
|Salt (as per taste)|
|1 strands||Curry leaves|
|1 no||Big vine tomato|
|1 tsp||Fenugreek seeds|
|2 tbsp||Gingelly oil|
|2 nos||Green chilles|
Soak the tamarind in one and a half cups of water(10 oz).After half an hour take the pulp from tamarind.
Grind coconut into paste.
To the tamarind water, add chilli powder, coriander powder, turmeric powder, ground coconut paste and salt. Keep this blend of tamarind water and spices aside.
Cut the onions into two halves, cut the tomato into eight (8) pieces and slit open the green chillies.
Heat oil in pan, add mustard, fenugreek, green chillies and curry leaves. Stir for a minute. Now add onion and the sauté till it turns brown, Add tomato pieces and stir till it softens.
Now add tamarind water with the spices into this.Leave it to a boil. If the kuzhambu is watery boil it for another five to ten (5 to 10) minutes or till it thickens a little.
Now add fish and keep the stove in low flame. Cook for 15 to 20 minutes and turn the stove off. Serve hot with rice & fish fry.
In the US rainbow trout and Spanish mackerel taste good.
I made fish fry with ‘Sakthi Masala fish fry’ masala.