Also Known As:  Fish Curry. Araithu Vitta Meen Kuzhambu. Curried Fish.

Short Dry red chilies 1 fistful
Mustard seeds 1 tsp
Curry leaves 4 twigs
Pepper 2 spoons
Cumin seeds 2 spoons
Asafoetida 1/4 spoon
Fenugreek seeds 1 spoon
Oil

Fish 1/2 kilo
Scallion 2 chopped
Garlic 1 whole peeled and crushed
Country Tomatoes large – 2
Tamarind paste 2 spoons
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1 spoon
Cumin seeds 1/2 spoon
Fenugreek seeds 1/4 spoon
Asafoetida 1/2 spoon
Thalippu Vadagam 2 spoons
Dry red chilies 3, fried
Curry leaves crisply fried
Sesame oil 1-2 cups

1. Fry the spices mentioned in little oil till aromatic and then wet-grind them to thick paste. Set aside.
2. In a large non-stick wok, heat oil. Add mustard, cumin, fenugreek seeds, asafoetida and thalippu vadagam. Let them pop and splutter well. Set aside to garnish on the gravy.
3. In a wide wok, add oil…add Crushed garlic and fry them till fragrant. Then followed by onions…fry till golden color. Now add tomato puree to it. Further add, salt + turmeric powder + chili powder.
4. Then add wet-ground paste too…continue cooking. Cover and cook over medium heat. This gravy will splatter around your stove top. So keep it covered.
5. Once gravy consistency is achieved and oil shows up on top…add 1 cup of tamarind milk. Bring this to boil and then add the fish.
6. Do not cover with lid after adding fish. Maintain the stove over medium heat. Let the fish be well covered with thick gravy. Allow this to cook, just for 2 minutes. Turn your stove off.
7. Remove from heat and allow it to stand on counter-top. Do not cover with lid. Serve after 2-3 hours. Let the gravy get well seeped into the fish.
8. Garnish with crisply fried curry leaves, red chilies. Its good to have with plain steam cooked rice/ idly or dosa.