Puducherry meen kuzhambu

Ingredients

• 500 g firm fish such as seer, mackerel or sardine, cut in pieces
• A lemon-sized ball of tamarind, soaked in 2 cups warm water
• 15 small shallots, peeled
• 2 tomatoes, chopped
• 10 garlic cloves
• 2 tbsp kuzhambu or sambar powder (or 1 tbsp chilli powder and 1½ tbsp coriander powder)
• ½ tsp turmeric
• ¼ cup gingelly (sesame) oil
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds
• 2 sprigs curry leaves
• 3 tbsp grated coconut ground with a little water (optional)
• Salt to taste

Method

1. Rub the fish with a little salt and turmeric and set aside.
2. Heat the oil in a clay pot or heavy pan. Add mustard and fenugreek seeds, then curry leaves.
3. Add shallots and garlic and fry until soft, then tomatoes until mushy.
4. Add the spice powder and turmeric and fry for a minute. Pour in the tamarind water and salt and simmer for 10–15 minutes until the raw tamarind taste goes.
5. Add the coconut paste if using, then slide in the fish. Simmer gently for 6–8 minutes without stirring; shake the pot to mix.
6. Rest for an hour before serving; the curry tastes better as it stands. Serve with rice.