Tilapia fish curry (meen kuzhambu) recipe

INGREDIENTS:

1. Tilapia - 8 pieces
2. Fenugreek seeds - 1/2 teaspoon (tsp)
3. Finely chopped onion - 1
4. Minced garlic - 5 cloves
5. Curry leaves - 7 (optional)
6. Turmeric powder - 1/4 teaspoon (tsp)
7. Finely chopped tomatoes - 1
8. Tamarind paste - 2 tablespoon (tbsp) (or juice from 1 lemon size)
9. Sambar powder - 3 teaspoon (tsp)
10. Vadagam - 3 teaspoon (tsp)
11. Thick Coconut milk - 2 tablespoon (tbsp) (optional)
12. Oil - 3 tablespoon (tbsp)
13. Salt - to taste

PREPARATION:

1. Mix turmeric powder with fish and keep it aside.
2. Heat oil in a pan add fenugreek seeds and cook until they color turns.
3. Now add the onion, garlic, curry leaves and cook until onions turn golden brown.
4. Now add the tomatoes and cook until oil separates.
5. Now add the turmeric powder, sambar powder and cook for 2 - 3 min.
6. Now add the tamarind paste or tamarind juice, salt, coconut milk and required water. Bring to boil and cook until the raw smell goes away.
7. Simmer and cook until the right curry thickness is reached (personal preference) add the fish and cook until they are done. Remove from heat and keep aside.
8. Now fry the vadagam in oil in a separate pan and add to curry and serve.

NOTES:

1. Don't stir hard when the fish is added it will break the fish.
2. If no sambar powder around, you can substitute with 1 tea spoon of coriander powder and 3 tea spoon chili powder.