Fish Kulambu

Ingredients

• - 500g fish (catla or kingfish)
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare fish: Clean 600g firm white fish. Cut into thick steaks. Pat completely dry. Score cuts on both sides.
2. Marinate fish: Mix with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tsp fennel powder and salt. Marinate 20 minutes.
3. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract pulp and strain.
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. 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. Add tamarind water: Pour tamarind water. Add 1 tsp sambar powder and salt. Bring to a boil.
7. Simmer kuzhambu: Cook on medium heat 8-10 minutes until thick.
8. Add fish: Gently slide fish pieces into the simmering kuzhambu. Spoon sauce over the fish — do not stir.
9. Cook gently: Simmer on low heat 8-10 minutes until fish is cooked through and flakes easily.
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.