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

Name: Kudampuliyitta ney meen curry (seer fish curry with gambooge/fish tamarind) and awards
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: En
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

Main Dish

Very Easy

55 min

Preparation

Preparation15 min

Cook time40 min

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.