Fish Curry ( Vaikundapuram Special )

My Thaiamma Pati to Amma & Me ( chalai meen kuzhambu was damn fantastic,esp when fed by Thai Pati)

Ingredients

Fish        (seer to chalai)        - 1/2 kg (any variety)
Coriander powder                  - 3 tsps
Aachi kulambu milagai podi - 3 tsps OR Curry powder
Chilly powder                        - 2 tsps
coconut                                  -  4 tbs (approx)
cumin seeds                           - 2 tsp
Small onion                           - 1 handful
Curry leaves                          - a lot
Sesame seed oil                      - 4tsps
Curry leaves                          - few sprigs
Tamarind                               - 50gms, soaked in 1/2 teacup of water
Tomato                                  - 1

METHOD
Step 1 : Squeeze out the tamarind pulp & discard tamarind.

Step 2 : Clean & keep fish aside.

Step 3 : In mixer, first dry grind cumin seeds ,then add & grind coconut to a fine paste & finally add small onions & a sprig of curry leaves & just one grind (pulse). (Do not Grind Onion To A Fine Paste )

Step 4 : In the fish curry vessel,add approximately 4 cups of water to the tamarind pulp . when you taste the water it should still be very sour. Squeeze the tomato in it,add 3 slit green chillies,a pinch of turmeric powder,coriander powder,little curry leaves,aachi kulambu powder & allow it to boil till the fresh masala powder smell disappears ( paccha vaasanai) & curry thickens a little bit . Now add salt ,fish & the ground masala & cook for a little while.The fish wont take much time to cook.Finally add oil & let it simmer for a few Min's.Garnish only with curry leaves.

TIPS : Raw mango can also be added for sourness. Reduce the quantity of tamarind if you are using raw mango. Mango enhances the taste of the fish curry . Tastes awesome !

P.S : Fish curry tastes better as it gets older. Nethu vaccha meen kuzhambu is any day better.