Chettinad Meen Kolambu/Chettinad Fish curry/Mhali ampti version 2

Marinate fish with chilli powder, turmeric, lemon juice and salt.

Soak tamarind and take juice out of it.

Finely chop or mince shallots(5), garlic(6 pods)and tomato(1). I pulsed all the ingredients seperately it gave a nice texture to the gravy.

Heat gingelly oil in a pan, season with fennel seeds-1 tsp, fenugreek seeds-1/2 tsp, curry leaves, saute onion, garlic and then tomato, cook till oil seperates. Mix Ampti powder(3 tbsp) with tamarind juice and add to the sauteed mix. Alternatively add coriander powder 2 tbsp, chilli powder 1 tbsp and salt. Add the tamarind juice and enough water, cook till the raw smell subsides. This will take about 10-15 mts.

Add the fish pieces and do not use ladle to turn out after fish has been added, the pieces are likely to break.  

Simmer and let sit for a couple of hours to get the fish absorb all the flavors of the spices added. 

I have followed Chettinad style of fish curry from Solai's kitchen, for the original recipe check here.