Sura meen kuzhambu: (shark curry )

Name: Sura meen kuzhambu: (shark curry )
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: En
Ingredients: · Sura Meen Pieces 6; · Gingely oil 4 tablespoons; · Tamarind a lemon size; · Red chilly pwd 1 ½ tablespoon; · Turmeric pwd 1 teaspoon; · Coriander pwd 1 tablespoon; · Pepper 1 teaspoon; · Cumin 1 teaspoon; · Fenugreek seeds ½ teaspoon; · Vadagam 1 teaspoon; · Onion 1; · Garlic pods 7 to 8; · Tomatoes chopped 1 cup; · Salt to taste; · Chopped coriander leaves

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Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

Wash the Sura fish pieces, and boil it in a skillet by adding water and ½ teaspoon turmeric powder. Boil it for 5 minutes. Allow to cool, peel off the outer skin, reserve it.
Soak tamarind in water, add little salt to it. Take thick tamarind water from it. To this add red chilly powder, turmeric pwd and coriander powder.
Roast the pepper and cumin seeds, till you get aroma. Cool and grind in blender to coarse powder.
Heat gingely oil in a thick bottomed pan, season with curry leaves, fenugreek seeds, vadagam ( or with mustard, curry leaves, cumin seeds and split urad dal).
Allow to crackle, add chopped onion pieces, fry to light pink. Crush the garlic pods, add to pan, fry till raw smell disappears. Add pepper cumin coarse pwd, fry well.
Add chopped tomato pieces, cook until it is done and oil separates out. Now add the tamarind water mixture, allow to boil covered for 5 minutes. Check for salt and adjust salt and seasonings.
Add sura fish pieces, allow to boil for 3 to 4 minutes. Remove from flame. Garnish with freshly chopped coriander leaves. Serve piping hot with steamed white rice.