Ingredients:
750 gm Fish, cut into smaller pieces
Tamarind, size of a table tennis ball
1 tsp Pepper
1 tsp Fennel
1 tsp Turmeric powder
1 tsp Vegetable oil
1 Large onion
1/2 Cup fresh coriander leaves, chopped
3 tsp Masala powder (ground red chilli and coriander)
5 or 6 Sambar onions, sliced finely
Salt to taste
Methi seeds
Few curry leaves
1 tsp Lime juice
How to make Fish Kulambu:
Apply turmeric powder and salt on fish, keep aside.
Wash it properly after 5 minutes.
Soak the tamarind in water and remove thick pulp.
Grind the large onion, coriander leaves, pepper and somph together.
Combine masala powder and salt with the tamarind pulp.
Pour vegetable oil in a pan and season it using methi seeds.
Now add the curry leaves and chopped onions.
Cook it until the onion turns brown.
Add the tamarind pulp mixture and boil it, cover the pan tightly.
Add the fish after 10 minutes of boiling. Cook it properly.
Remove from the fire when done and garnish it with coriander leaves.
Add lime juice if the gravy is too spicy.
