Ingredients:

Fish (karapudi/sudhumbu)1/2 kilo
Fenugreek seeds 2-4 spoons
Scallion 2 chopped
Garlic 1 whole peeled and crushed
Ginger 2″ grated
Country Tomatoes large – 2 (made into puree/juice)
Tamarind paste 2 spoons
Dry Red Chilies 10-15 (Roasted and Powdered)
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 – crisply fried for decoration
Curry leaves crisply fried for decoration
Sesame oil 1-2 cups.

Method:

Soak fenugreek seeds in water for about 2 hours. Then wet-grind them…using the same water. Set aside.

Wash and clean the fish. Scrape away its scales. Cut its dorsal, tail and other fins. Remove gut and wash thoroughly. Discard its head too.

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.

In a wide wok, add oil….add Crushed garlic and fry them till fragrant. Then followed by ginger and onions…fry till golden color.

Now add tomato puree to it. Further add, salt + turmeric powder + freshly powdered chili.

Cover and cook over medium heat. This gravy will splatter around your stove top. So keep it covered.

Once gravy consistency is achieved and oil shows up on top…..add 1 cup of tamarind milk and fenugreek paste. Bring this to boil and then add the fish.

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.

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.

Garnish with crisply fried curry leaves, red chilies and step-2 seasoning.

Its good to have with plain steam cooked rice/ idly or dosa.