FISH KUZHAMBU/PRAWN KUZHAMBU

FISH KUZHAMBU/PRAWN KUZHAMBU:

Ingredients:

Tamarind- ornage size

Gingelly oil- 6 tbsp

Small onion-1 cup [finely chopped]

Curry leaves- a handful

Crushed tomatoes- 1 cup

Turmeric powder- 1 tsp

Fenugreek powder- 2 tsp

Chilli powder- 2 tbsp

Coriander powder- 3 tbsp

Fish pieces/prawns

Salt to taste

Procedure:

Soak the tamarind in water and extract the juice out of it after half an hour.

Heat a kadai and pour the gingelly oil.

When it becomes hot, add the onions and fry them to a light brown colour.

Then add the curry leaves and the tomatoes.

Cook them until the oil floats on the top and the tomatoes are mashed well.

Add the fenugreek powder and fry for a few minutes under slow fire.

Then add the tamarind extract, turmeric powder, chilli powder and the coriander powder.

Let the kuzhambu simmer for some minutes.

Then add the fish pieces or prawns and enough salt. Allow the gravy to simmer for 10 minutes.