THENKAI ARACHA ENNAI MEEN KUZHAMBU

This is the receipe i have read somewhere...tried ..it came out very well..nowadays it's a frequent menu whenever i wish to cook fish...so i would like to share this here..

Ingredients

Fish(Any type)-1/2 kg -- i used sheela meen (cleaned and head is removed)
Coconut grated-1 1/2 cup
small onions -100 gms
Tomato-2
Mustard seeds-1/2 tsp
Fennel seeds-1 tsp
Curry leaves-5 to 6 leaves
Chilli Powder-2 tsp
Turmeric Powder-1/2 tsp
Coriander Powder-3 tsp
Tarmarind Extract-1 cup(Soak 1 lemon sized tamarind in slight hot water and squeeze the juice)
Oil-2 tsp
Salt-required amount

Method

1.Grind fennel seeds,grated cocount to a fine paste adding little water and keep it aside.

2.Heat oil in a pan,add mustard seeds.When seeds splutters,add curry leaves,finely chopped small onions.,tomatoes.Saute it for some mins until everything gets mixed evenly.

3.Then add chilli powder,coriander powder,turmeric powder,required amount of salt,tamarind extract .When tamarind juice starts boiling add grinded concount paste to the pan.

4.Once the added paste mixed properly as well as the raw smell goes off,add cleaned fish pieces to the pan.Reduce the flame and let it be until gravy becomes thick.

5.When the curry consistency becomes thick,oil separates and comes out.Gently stir the pan without disturbing fish pieces or else fish will be broken.

6.If required before removing the curry from the stove,you can add little bit oil to the pan,it increases the taste and flavour.

7.Serve hot with rice.