Kudampuliyitta ney meen curry (seer fish curry with gambooge/fish tamarind) and awards

Ingredients

• Seer Fish (Ney Meen) : 8 pieces (Cut one round piece into 4 equal sized pieces)
• Shallots : 5-6 nos (Chopped finely)
• Ginger : 1 inch (Chopped finely)
• Garlic : 2 cloves (Chopped finely)
• Green Chilly : 2 nos (Splitted length wise)
• Tomato : 1 medium (Sliced length wise)
• Fish Tamarind/Gambooge (Kudampuli) : 3 pieces
• Red Chilly Powder : 2 1/2 t spoon
• Coriander Powder : 1 tspoon
• Black Pepper Powder : 1/2 t spoon
• Turmeric Powder : 1/2 t spoon
• Salt : To taste
• Cooking Oil (Preferably coconut oil) : 2 1/2 tea spoon
• Curry Leaves : 1 sprig

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Preparation

• Make a thick paste with turmeric powder and a little salt mixing it with very little water. Apply it on fish pieces and keep it aside.
• Wash the fish tamarinds and dip it in a bowl with water. Boil 1 1/2 table spoon oil in a man chatti (Earthen pot)Saute the chopped shallots till it is brownish and soft.
• Add curry leaves, ginger, garlic and green chillies and saute well. Add the red chilly powder, coriander powder, black pepper powder and mix well for 2-3 minutes.
• Add chopped tomatoes and mix for 10-20 seconds and then add 1 1/4 cup water and bring to boil.Add the soaked fish tamarind and fish pieces, lower the flame and heat it with lids open till fish is cooked .
• Don't stir using spoon after adding the fish because it may cause the pieces to break.
• For stirring, instead the chatti should be swirled. Spread 1 table spoon oil over the curry and swirl the chatti to make it spread on top of the gravy.
• Delicious meen curry is ready. It is a great combination with kuthari choru.