Fish kulambu (curry)

Fish kulambu is a popular traditional South Indian curry.  My grandma used to cook fish curry in an earthen pot that enhances the taste of the kulambu. Also, She used to add raw mango to the kulambu.  I like the combination of Fish and raw mango. Fish kulambu tastes better the next day.  Fish curry goes well with rice and dosa. You can use any fish of your choice. This is the version of fish curry without coconut. Enjoy!

Ingredients

Cat Fish/Red snapper/King Mackerel - 2-3 pounds
Onion - 2 medium finely chopped.
Tomatoes - 2 medium finely chopped
Green chillies - 4
Garlic pods - 8-10
Tamarind - lemon size
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 3 tsp
Fenugreek - 1 tsp
Cumin - 1 tsp
Fennel seed - 1/2 tsp
Curry leaves
Coriander leaves

Method

Soak tamarind in 2 cups of warm water and extract the juice.

Heat oil in a pan. When hot, add mustard, cumin, fennel seeds and fenugreek.  When the mustard sputters, add onion, garlic, green chillies and curry leaves. Let it fry till the onion turns golden brown. Add the tomatoes and let the tomatoes blend well with the onion.  Add salt, turmeric powder, chilli powder, cumin powder and coriander powder and fry for 3-4 minutes.

Add the tamarind juice. Mix gently and allow it to cook till the raw smell of the tamarind disappears.

Add the Fish and let the fish cook in the tamarind/tomato/onion sauce for 15-20 minutes.  Stir the mixture carefully without breaking the fish.  Garnish with Cilantro.