Fish Kodampuli Curry

Ingredients:

• Fish - 500gm
• Small onions - 1 cup
• Kodampuli - 3
• Ginger paste - 2 tsp
• Chilli powder - 3 tsp
• Turmeric powder - 1 tsp
• Fenugreek powder - a pinch
• Mustard - 1 tsp
• Coconut oil - 12 tbsp
• Curry leaves - 3 strings
• Salt to taste

Method:

In two cups of hot water drop the kodampuli and keep aside for 20 min atleast.
Clean the fish.
Peal the onions and crush them coarsely.
Heat oil in a kadai add the mustard and curry leaves, when the mustard sputters add the coarsely crushed onion, ginger paste and fry it well. Add the chilli powder, turmeric powder and fenugreek powder and fry till the raw smell goes and oil seperates.
Pour in the kodampuli water along with the puli pieces.
Add salt and bring it to a boil.
Now drop in the fish and simmer for few minutes for the fish to cook.
Garnish with fresh curry leaves and serve with rice and pappadam.

Note: the sourness of the tamarind will initially be less and improves as it soaks in the gravy. So soak it for a long time and if they are good size just 2 pieces will be enough. The gravy is not so thick, if needed a thick gravy then boil it a little longer untill it reaches the needed consistency and then deop in the fish. Fish needs just few minutes to cook.
Fenugreek powder when added more gives a bitter taste, so add just a pinch.