Fish Kulambu

Method

1. 1

   Prepare fish: Clean 600g firm white fish. Cut into thick steaks. Pat completely dry. Score cuts on both sides.

2. 2

   Marinate fish: Mix with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tsp fennel powder and salt. Marinate 20 minutes.

3. 3

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract pulp and strain.

4. 4

   Make masala base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 10 sliced shallots and 5 garlic cloves. Fry 10 minutes until golden.

5. 5

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Cook 8 minutes.

6. 6

   Add tamarind water: Pour tamarind water. Add 1 tsp sambar powder and salt. Bring to a boil.

7. 7

   Simmer kuzhambu: Cook on medium heat 8-10 minutes until thick.

8. 8

   Add fish: Gently slide fish pieces into the simmering kuzhambu. Spoon sauce over the fish — do not stir.

9. 9

   Cook gently: Simmer on low heat 8-10 minutes until fish is cooked through and flakes easily.

10. 10

    Serve: Add 1 tsp sesame oil and adjust salt. No whole fish with head visible. Fish kulambu should be thick and deeply tangy. Serve with steamed rice.