Step-by-Step Instructions

1. 1.Prepare Onion and Garlic Paste

   Take a mixer jar and add 2 chopped large onions and a handful of garlic cloves. Grind them coarsely without adding water. Set aside.

2. 2.Temper Spices

   Heat 3 tablespoons of gingelly oil (sesame oil) in a kadai (pot). Once the oil is hot, add 1 teaspoon of mustard seeds. After the mustard seeds splutter, add 1/2 teaspoon of fenugreek seeds and 1/4 teaspoon of fennel seeds. Keep the stove on low flame. Once the spices are fragrant, add a handful of curry leaves.

3. 3.Sauté Onion and Garlic Paste

   Add the coarsely ground onion and garlic paste to the kadai. Add 1 teaspoon of salt to help the onions cook faster. Sauté the mixture on low to medium flame, stirring continuously to prevent sticking, until the raw smell of onion and garlic completely disappears and the mixture turns light golden brown.

4. 4.Add Tomato Paste

   Once the onion and garlic paste is well cooked, add the coarsely ground paste of 3 medium tomatoes. Mix well and continue to cook until the raw smell of tomatoes vanishes and the oil starts to separate from the mixture.

5. 5.Incorporate Spice Powders

   Add 1 tablespoon of chili powder, 3 tablespoons of coriander powder, and 1/2 teaspoon of turmeric powder to the mixture. Cook on a low flame for 2 minutes, stirring constantly, until the raw smell of the spice powders is gone and the mixture forms a thick, reddish paste.

6. 6.Add Tamarind Water and Water

   Pour in the tamarind extract (from a small lemon-sized tamarind soaked for 30 minutes and strained). Add additional water as needed to achieve your desired curry consistency. Mix everything thoroughly. We are using more tomato and less tamarind for a balanced flavor.

7. 7.Boil the Gravy

   Cover the pot with a lid and let the curry boil on a low flame for 5 minutes. This allows the flavors to meld and the oil to separate, indicating the gravy is well cooked. After 5 minutes, open the lid and stir gently. At this stage, check and adjust the salt if necessary.

8. 8.Add Fish Pieces

   Gently add the 750g of marinated fish pieces (marinated with salt, turmeric, and a little chili powder) into the boiling curry. Ensure the fish pieces are spread out and not overlapping. Gently push them into the curry using a spoon to submerge them, but avoid vigorous stirring.

9. 9.Cook the Fish

   Cover the pot again and cook on a low flame for another 5 minutes. Fish cooks quickly, so avoid overcooking. After 5 minutes, open the lid; the fish should be cooked through and the curry will have a rich, oily surface.

10. 10.Garnish and Serve

    Finally, sprinkle some fresh coriander leaves over the Meen Kuzhambu. Serve hot with white rice. Enjoy this delicious and spicy fish curry!