Nethili fish kulambu recipe

INGREDIENTS:

1. Nethili fish (Anchovy) - 3/4 kilogram
2. Chopped onion - 2
3. Chopped tomato - 2
4. Chopped into 4 pieces Indian brinjal - 2
5. Mango - 2
6. Chopped  Drumstick - 1
7. Slit Green chili - 2
8. Garlic - 2 cloves
9. Chili powder - 1 teaspoon (tsp.)
10. Coriander powder - 2 teaspoon (tsp.)
11. Turmeric powder - 1/2 teaspoon (tsp.)
12. Cumin powder - 1/4 teaspoon (tsp.)
13. Thick tamarind juice - 1/4 cup
14. -- For tempering --
    1. Mustard seed - 1/4 teaspoon (tsp.)
    1. Curry leaf - 1 sprig
    2. Oil - 1/4 teaspoon (tsp.)
15. Salt - as needed

PREPARATION:

1. In a pan heat oil, add onion, garlic and sauté until onion turns translucent. now add tomato and sauté until they become mushy. Cook this down and grind them to a puree or paste.
2. In a separate pan heat oil. Add mustard seeds, curry leaves. Once the mustard seeds stop splattering add the ground paste.
3. Now add chili powder, turmeric powder, cumin powder and sauté until oil separates. NOTE: don't burn them.
4. Now add mango, brinjal, drumstick, green chili, salt, tamarind juice and when it starts to boil add the nethili fish (anchovy).
5. Boil and Cook this until oil starts separate (kulambu thickens) or until the right thickness to your preference reached and serve.

NOTES:

1. Instead of onion if you substitute shallot the kulambu will taste much better.