Fish Kuzhambu ( Chennai style)

Hi friends, I am back after a long break. Had a very long break for christmas/ new year . It was real fun having friends around and having great lunch and Dinner together. Now things are back to routine and i prepare myself to come out of that holiday mood. Gosh.....i shoud not forget to talk about the climate here in UK. It started to snow and its really horribly Cold.........Haaaaaaa.......they say the temperature is going to be the same for another week........Its almost -3 during the day and -10 at night. .......Haaaaaaaaa Can't help myself sitting on the heater, and making my hubby to worry about the current bill.....Hahaha....Well, to make everything better i cook all fresh and have hot and spicy. So here comes the recipe for fish kuzhambu. Fish kuzhambu are made in many ways. I already have posted one, which my grandmother use to prepare , but today i am going to post the one that we usually prepare in chennai. So its Chennai syle fish kuzhambu. Well here is the recipe just for you.

Ingredients :

Fish - 1 kg ( Cleaned and sliced into small pieces)
Small Onion - 20 ( Preferably small onion, because it adds taste, but i often dont get in Uk, so in that case i use the big green onions) ( Chopped finely)
Garlic - 1 full ( peeled)
Curry leaves - 1 stem
Fenugreek seeds - 1 tsp
Tomato - 2 ( Chopped )
Mustard seeds - 1/2 tsp
Ginger and Garlic paste - 3 tsp
Tamarind juice - 3 cups ( Take a orange size tamaride and soak it in 3 cups of warm water and after little while squeece and extract the juice)
Chilly powder - 1 tsp
Corinader powder - 1 tsp
Kashmire Chilly powder - 1/2 tsp
turmeric powder - 1/2 tsp
Salt - To taste
Oil - To fry

Preparation :

* Take a pan, heat oil and add the mustard, fenugreek seeds and fry. Then add the chopped garlic and onion and fry till golden brown.

* Then add the curry leaves and fry for few mins.
* Add the ginger and garlic paste and fry till the raw smells disappears.
* Then add the chopped tomatoes and fry.
* Now add the tamarind juice , and then add the kashmire chilly, chilly powder, coriander powder, turmeric powder and salt.

* Allow it to cook for 20 - 30 mins ( Till the oil starts to come out)

* Check for the taste. Finally add the cleaned fish and cook for another 5 mins closing the lid.

Hmmmmm......finally serve hot with plain rice........It would usually be much more taster on next day.....Just enjoy your plate.........