Meen Kuzhambu (Fish curry)

Ingredients

Fish - 1KG
Onion - 1 Big red onion or Shallots - 15
Tomato - 1big sized
G.Chillies - 4thai chillies
Curry leaf - around 20 leaves or more
Coriander -  11/2 Tbsp
Garlic - 5 or 6 cloves
Tamarind juice - 1/3 cup or per taste
Coconut milk - 1/4 cup
Cumin seeds - 1tsp
Fennel seeds - 1tsp
Mustard seeds - 1tsp
Peppercorns - 1/2 tsp
Gingelly oil(preferred)

For marination
Red Chilli powder - 2Tbsp
Pepper - 1tsp
Jeera - 1/2 tsp
Salt - as per taste
Lemon juice- 11/2 Tbsp

Method

Marinate the fish with the items listed and leave it for an hour. Cut the onions length wise. Heat the kadai and add oil liberally. Splutter mustard, fennel seed, peppercorns and cumin seed. Add curry leaves and saute it. Now add the onions and fry it till it is brown. Now add garlic, green chillies and the coriander powder. Saute till the onions are well cooked. Now add the finely chopped tomatoes and cook it till oil seperates. The secret of making good meen kuzhambu is good amount of sauting and cooking the onion and tomato very well. When the tomatoes are also cooked well add the tamarind water and let the tomatoes and onions cook well. Keep sauting now and then. When this is cooked add the coconut milk and cook it for some more time. Check for salt and chilli powder and add it as required. Also remember we used chilli powder for the marination. Add the marinated fish and cover the lid and cook it in low flame. Cook till the fish is well cooked. The oil should seprate when the fish is cooked.