Meen Kozhambu #3 - Madurai Style

Ingredients:

Vanjaram fish - 250 g
Nalennai - 1/4 cup
Ginger garlic paste - 1 tbsp
Fenugreek seeds - 1/4 tsp
Kashmiri chilly powder - 1 tsp
Red chilly powder - 1/2  tsp
Pepper powder - 1 tbsp
Fennel powder - 1/2 tsp(optional)
Green chilly - 1
Small Onion - 15(fine chop)
Tomato -  1 1/2 (puree)
Garlic - 3-4 (fine chop)
Coriander leaves - Little
Tamrind pulp - Soak lemon size tamrind in water.
Water, Salt - As reqd

Method:

• Strain tamrind pulp and set aside.
• Heat oil in a pan and add fenugreek seeds.
• Add in onion, green chilly and garlic and saute.
• Add in ginger garlic paste and tomato puree and cook in low flame.
• Now add in the spice powders and mix well.
• Add the tamrind pulp and little water and cook for few mins.
• Wash the fish pieces and set aside.
• Once gravy starts to reduce in consistency add in salt.
• Add fish pieces and cook for 4-6 mins.
• Garsnish with coriander leaves and serve.