MEEN KUZHAMBU

Ingredients needed:
Tamarind ‐a small orange size.
Chilli powder‐2tbsp
Coriander powder‐3 tbsp
Turmeric powder‐1sp
Small onions‐ 1 or 1 ½ cups [chopped nicely]
Tomatoes‐1 cup [finely chopped]
Curry leaves‐1 spring
Fenugreek seeds‐1sp
Salt
Gingelly oil‐ 3tbsp to 5tbsp
Fish pieces‐10 to 12
METHOD:
Pour the oil in a kadai and heat it.
Gingelly oil is more suitable for meen kuzhambu than any other oil
because of its flavour.
Add the chopped onions and fry on a medium fire until they turn to a light
brown colour.
Add the tomatoes, turmeric powder and curry leaves and fry well until the
oil floats on the surface and the tomatoes are mashed well.
Powder the fenugreek seeds and add that to the tomatoes and fry for a
few minutes. Add the tamarind extract, the dry powders and enough salt.
Let the kuzhambu simmer for 10 minutes.
After checking its consistency, add the fish pieces and allow the kuzhambu
simmer for another 10 minutes on medium fire.
Before putting off the fire add 1tbsp gingelly oil and mix well.