Murungakka / Meen Puli Kozhambu ( Fish in tamarind sauce)

Ingredients: (for 4)

½ kg Fish (I made with 4 Trout)
½ handful tamarind
7 shallots
2 big tomatoes
3 green chilies
8 garlic pods
2 sprigs curry leaves
1 tsp turmeric powder
Salt as needed
Vegetables (optional) (I added 2 drumsticks)
½ tsp fenugreek seeds

To dry fry and powder:
2 tbsp Fennel seeds
1 tsp cumin seeds
7 dry red chilies
1 tbsp coriander seeds
¼ tsp fenugreek seeds

Method:
Wash the fish pieces in half of the turmeric powder mixed with water and reserve.
Sprinkle some salt on tamarind, add a cup of warm water and let it soak for some time. Filter it to extract a thick tamarind pulp.
Dry fry all the ingredients under ?To dry fry? and powder it finely.
Chop the onions and the tomatoes very finely.
Split lengthwise the chilies into two and deseed them.
Split the garlic pods into two and remove the germ.

Heat oil in a vessel, splutter the fenugreek seeds and add the shallots and the curry leaves, fry until the onions become translucent, add the green chilies and garlic pods and fry for a minute or two, add the tomatoes and stir fry slightly. Add the powdered spices along with turmeric powder and the salt. Stir fry for a minute. Add the extracted tamarind pulp. Add some more water according to the consistency. (We don?t want to make the sauce too watery), a cup or two must be enough.
Close and cook for 10 -15 minutes. Reduce the heat to minimum and if any vegetables are going to be added then, it?s now. Add the fish pieces and let it cook closed on very low flame for another 15 minutes.

This curry is tastier the next day. It can be served with Rice/Chapati/Dosai/Idli. Any other vegetables like Lady?s fingers, Eggplants or raw mangoes can be added to this sauce.