Fish Curry/Khuzhambu

INGREDIENTS:

Fish - 6 pieces
Tamarind - 1 lemon size
Onion - 1 no
Tomato - 2 nos
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 sp
Garlic - 2 nos
Curry leaves - 1 sprg
Oil - 3 tsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Fenugreek Seeds - 1/2 tsp
Asofoetida - A pinch
Water - 6 cups


PREPARATION:

1)Fry onion & tomato with 1 tsp oil in a pan. Once it cools, grind the onion & tomato mixute along with tamarind juice.
 

2)Heat oil in a pan. Add mustard, jeera, fenugreek seeds, asofoetida, chopped garlic & curry leaves
 

3)Now add the ground mixture, chilli powder, coriander powder, turmeric powder & salt
 

4)Add 6 cups of water and boil for 30-40 mins
 

5)When the gravy becomes thick(with half of the water absorbed), add the fish pieces and cook for 5 mins on slow heat.

6)Serve with hot rice.