Fish/Meen Kuzhambu (Chettinad Style)

I got this recipe from Solai's True Chettinad Kitchen. I must say, I am really thankful that I found her website, for, Chettinad recipes is my hubby's favorite. Anyway, it came out really good and we enjoyed it immensely. Her recipe advised us to use the head or tail of the fish but I could find neither, so, I used salmon fillets. You can visit her website (link attached above) or get the recipe from here, I followed her recipe to the T.
My mom use to make fish kuzhambu and we used to have it with sambar and fish fry.

I am also sending this entry to Akila's Dish name starting with F event.

Ingredients:
Fish: 12 medium pieces (boneless so that its easier to eat)
Onion: 1 medium, chopped
Tomato: 1 chopped
Garlic Flakes: 7 large or 15 small
Chili powder: 1 tsp
Coriander powder: 2 tbsp
Curry leaves: 1 string
Fennel seeds: 1 tsp
Fenugreek seeds: 1/2 tsp
Oil: 2 tbsp
Tamarind paste: 2 tbsp soaked in 3 cups of water

For marinade:
Chilly powder-1 teaspoon
Turmeric powder-1/2 teaspoon
Lemon juice-1 teaspoon
Salt-1 teaspoon
Marinade the fish pieces with the above 4 ingredients and leave it it fridge for 2 hours.

Method:

• Heat oil in a pan and add fennel and fenugreek seeds followed by curry leaves, garlic and onion.
• Fry them for 2 minutes and add tomato pieces and fry for 2 more mins and add tamarind water.
• Now add coriander powder and a little salt and get the gravy to boil and reduce the flame. After 10-12 minutes the gravy will reduce to half. (you can also add more chili powder at this stage for extra spicy curry).
• Gently add the fish pieces and increase the flame and cook for 5 mins or until the pieces are properly cooked. 
• Check for salt and switch off the stove. Server after a couple of hours so that the juices are fully soaked into the fish pieces.