For the fishes like Tilapia, the most commonly found fish here, needs little thicker gravy. As they do not combine well with the regular gravy. To me, I consider this type of gravy is best for the fishes verities like Tilapia, Salmon...
Ingredients:Fish - 1/2 Lb
Tamarind - 1 Lemon size
Onion - 1(medium size)
Tomato - 1(medium size)
Curry Leaves - 1 stalk
Gingelly Oil - 3-4 tbsp
Salt to taste
Toor Dal - 1 tbsp
Bengal Gram - 1 tbsp
Red Chilies - 3
Coconut pieces - 2-4 tbsp
Coriander seeds - 1 tbsp
Peppercorns - 1 tsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp
Soak tamarind in water for about half an hour to extract the pulp easily. Or microwave tamarind with half cup of water for 2 min.
Prep all the ingredients from the above table 'For Grinding'. We are not going to add any chili powder or coriander powder. So you can adjust your chilies here for your taste.
With little oil roast the above ingredients till all these ingredients roasted evenly. Let it cool for sometime and grind these roasted ingredients in mixie / blender.
Chop onion, tomato and curry leaves.
In a pan, let the mustard splutter in Gingelly oil. Then add curry leaves, followed by chopped onions saute them till they turn pink. Now add tomatoes, add little salt(this makes the tomato to become little pulpier).
Now add the ground masala, which we did it in the above step.
Serve it hot with steamed rice. By this method, the fish gets cooked well, and it was like spongy and tasty. The left over meen kuzhambu / fish curry is great for South Indian Tiffin items like Idlies, Dosais.
You may also check with other Kuzhambu Recipes like Paruppu Urundai Kuzhambu, Vadagam Meen Kuzhambu, More Kuzhambu...
::Adjust the quantity of water, according to your desired consistency.
::Tamarind pulp extract is also available in the stores, you can also add them by combining with water.
::Raw mangoes can also be added along with the fish for more flour and tangier curry.