Serving: 4 |Type: Non-Veg Gravy

Ingredients:

Seasoning:

Method:

1. Wash the fish, then marinate with little salt, turmeric and 1tsp ginger garlic paste for 1 hour.
2. Soak the tamarind with 1/2 cup of water then squeeze out the pulp and keep it aside.
3. Take a heavy bottom vessel heat with oil add seasonings fry without burning.
4. Then add onions and green chili sauté for 2 or 3 minute then add tomato, salt and turmeric sauté until tomato gets mashed.
5. Now add chili dhaniya powder cook it for 1 minute then add tamarind pulp and 3 cups of water.
6. Boil it until the raw smell is gone and kuzhambu gets thicker, then add the fish.
7. Boil it for 3 to 5 minutes, then turn off the stove.
8. Serve with white rice, idly or dosa.

Note:

1. For better taste eat it next day.