Madurai Meen Kulambhu

Whole shallots – 230g

Green chillies, slitted – 6nrs

Tomato, sliced – 100g

Coconut – 80g

Cashewnuts – 35g

Turmeric powder – ½ tsp

Chilli powder – 2 tsp

Coriander powder – 3 tsp

Tamarind Extraction – 80ml

Water and salt as required

Fish – 500g

For Tempering

Refined oil – 50ml

Fenugreek – 2g

Saunf – 1g

Curryleaves – a few

Garlic pods – 50g

Method of Preparation

1.     Temper fenugreek, saunf and curryleaves in hot oil. Add garlic, shallots and green chillies, fry it nicely.

2.     Add tomato and stir it. Add the masala powders and stir. Add little water and salt, mix and add the tamarind extraction once the water starts boil.

3.     Add the coconut milk and mix it well. It is a time to add fish pieces, boil it.

4.     Once the fish is half done, add the cashewnut paste. Stir well and cook it in simmer fire.