Nethili Fish Kulambu

Ingredients 

Nethili fish - 1 cup
Tamarind - two gooseberry sized
Shallot / small onion / chinna vengayam - 1 cup
Tomato - 2 no.
Vendhayam - 1 tspn
Mustard - 1 tspn
Coconut - 3 tbspn
Homemade chilly powder - 2 tbspn
Turmeric powder - 1 tspn
Curry leaves & coriander leaves - few
Salt as per taste.
Veg oil - 3 tbspn

Steps 

Soak tamarind for ten minutes before starting the recipe and extract the juice.

Clean fish and wash it..





1. Heat a kadai with 3 tbspn of oil ( you can also use gingelly oil )

* Do the tempering..
* Add mustard, vendhayam , powder sombu (or as whole) , vadagam - 1 tspn.(optional)
* Add curry leaves and green chilli (chopped straight -2 no.s)

2. Add chopped small onion half cup and half cup without chopping . ( totally 1 cup)
Saute for few mins. Add chopped tomato and saute until its soft and mushy

3. Add tamarind water , chillypowder , turmeric powder and salt.

4. Close the kadai with lid..
Let this gravy boil for 5 to 8 mins. check consistency of kulambu. 
(not to thick or too watery.)

5. By boiling the raw smell of chilli powder will vanish and everything will blend together...when the consistency reaches 90% , add nethili fish to gravy .. do not over cook the fish , it may dissolve in kulambu so just 5 to 7 mins is enough.

6.Grind coconut with little water and add it to the gravy .. when it starts boiling switch off the stove.

Whichever the gravy is whenever you use the coconut paste its enough to cook for 2 mins . if you over cook the gravy after adding coconut it may end in curdling.

Adding coconut is optional in this kulambu .

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