Fish Gravy/ Meen Kuzhambu

Fish! The word alone makes me drool!. I just love fish whether in gravy form or fried form. Even when I go to beaches I get the freshly fried fish there. My mother and mother in law have two different ways of making fish gravy. I am posting my mother's version here. 

Ingredients:

1. Fish - 6 pieces

2. Turmeric powder - 1/2 tsp ( to marinate)

3. Tamarind - 1 small lemon sized

4. Gingelly oil - 5tbsp + 1tbsp to add at last

5. Salt - as needed

To grind:

1. Coconut - 1/4 cup

2. Red chillies (long variety) - 7

3. Jeera - 2&1/4 tsp

4. Small onion -10

Method:

1. Soak tamarind in water for 30 minutes and extract tamarind juice from it.

2. Marinate the fish pieces with turmeric powder and little salt for 15 to 20 mins.

3. Grind the coconut, red chillies, jeera with little water in mixie to a paste. Then add the small onions and give just 1 or 2 short turns in mixie.

 4. In a kadai, pour the tamarind juice, ground paste, salt and oil. Once it boils, add the fish pieces and cook covered for 5 mins in low flame.

5. Open the kadai, and if the gravy is watery keep in low flame for 7 to 10 minutes till gravy becomes thick. Transfer this to a bowl and add 1 tbsp oil on top. Serve hot with rice and fish fry!.

Notes:-

1. You can add 1 more red chilli also for more spicyness.

2. Use only gingelly oil not any other oil.

3. Do not grind the small onions for long time. Just 1 or 2 turns.