Fish Kolambu

Fish kolambu:

Ingredients 1:

For grinding:
small onion-20-30 shallots
tamarind-one small lemon size
red chilli-10-14
shredded coconut-3 tablespoon
cumin seeds-1/2 teaspoon
Fennel seeds(sombu)-1 teaspoon
pepper-1 teaspoon
coriander seeds-3 teaspoon
Oil-1 teaspoon



Ingredients 2:
Fish-1 kilo
onion-1 small
Mustard seeds-1 teaspoon
Split urid dal-1 teaspoon
Fenugreek seeds(vendhayam)-1/2 teaspoon
Curry leaves

Gingelly Oil-100ml

a.Wash the fish with little amount of turmeric powder as it a good antiseptic and keep it aside
b.Soak the tamarind in 500 ml water  for one hour

Method for grinding:
1.Heat the pan with the 1 teaspoon of oil,saute the chillies in low flame and once it turns from its own colour, transfer it into the plate.
2. Now add coriander seeds, cumin and fennel seeds one by one . when it leaves outa nice aroma, add small onions and coconut and saute for 1 minute.
3. switch off the stove and let it be in heat for some time.
4. Once it cools down , add the red chilles to the mixture and grind the mixture using Grinder or Mixie into a  nice paste.
5. While grinding,add little amount of water step by step.
6. Keep it aside.

For gravy:
1.Use a round bottomed kolambu vessel, Pour the gingelly oil and let it heat thoroughly.
2. put the mustards seeds,once it splutters,add the urid dal ,fenugreek seeds,curry leaves and onion.
3.Add the grinded mixture and stir it thoroughly.
4. Once it boils, reduce the flame to medium, add the fish into the gravy one by one.
5.Mix it once,once it slightly boils, squeeze the tamarind soaked in water and pour into the gravy.
6.Once it boils , reduce to low flame.
7.Cover it with a lid, leaving a slight open one one side, a small way for the steam to release
8.If the lid has open on its top,then thats it, use it right away.
9.Let it be in thelow flame and covered for about 15-20 minutes.
10.check if it is cooked, once it is done,switch off the stove.
11.Serve hot with rice.