Fish Kuzhambu

I wanted to post this fish kuzhambu recipe long back but always i forgot to take photos in a hurry.
This time i bought fish in a weekday and i got lot of time to do all the preparations. I still remember my early days of cooking fish. Always there would be something missing and most of the time my dustbin eats. Later i found the mistakes and rectified. The main thing is i used to dumb everything immediately one after other and there'll be raw smell. After that i realised "Slow and steady wins the race" is the key in cooking too. And recently my neighbour bought some fish and gave me to cook that for her. She really liked the kuzhambu i gave her the previous day. So, here is the recipe:

Ingredients:

• Fish - 6 to 8 pieces
• Tamarind - big lemon size
• Red chilly powder - 2 tbsp
• Coriander powder - 2 tbsp
• Turmeric powder - 1 tsp
• Salt to taste
• Small onion - 15
• Garlic - 6 to 8
• Tomato - 1 (big)
• Curry leaves - 6
• Coconut - 1/4 cup
• Mustard seeds - 1 tsp
• Fenugreek Seeds - 1 tsp
• Gingelly oil - 4 tbsp

Preparations:

• Soak tamarind in 2 cups of hot water for 30 mins and extract the juice.
• Add Red chilly powder, coriander powder, turmeric powder and salt in tamarind extract. Mix it nicely.
• Immerse the fish into it for 15 mins.
• Chop all the other ingredients.
• Grind coconut to a smooth paste.

Cooking Instructions:

• Heat oil in a pan. Gingelly oil is recommended.
• Add Mustard seeds and allow it to splutter.
• Add fenugreek seeds and curry leaves.
• Add Onion and garlic and saute till it turn translucent.
• Add tomato and cook till mushy.
• Remove the fish from the tamarind extract and add only the tamarind juice. Cook till raw smell of the tamarind goes. This takes around 5 to 6 mins.
• Then add the fish and cook for 3 to 4 mins.
• Now add the coconut paste and cook till raw smell of the coconut goes. It takes another 6 to 7 mins.
• Serve hot with rice. 
• The taste increases after 24 hours as the fish soaked nicely in the kuzhambu.