Sura meen kuzhambu: (shark curry )

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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Preparation

• 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.