Thirukai Karuvadu Kuzhambu (Sesame-Oil Style)

Preparation

Soak the Thirukai in warm water for 20 minutes, then rinse well. Scrape off any rough skin with a knife and cut the fish into bite-sized cubes.

Step-by-Step Instructions

1. 1Squeeze and strain the tamarind water.
2. 2Heat the sesame oil. Add mustard seeds and fenugreek, then asafoetida and curry leaves.
3. 3Add the shallots and garlic and sauté on medium until the garlic turns light golden.
4. 4Add the tomato purée and cook until the raw smell goes and oil starts to separate, about 5 minutes.
5. 5Lower the heat and stir in the chilli powder, coriander powder and turmeric for 30 seconds.
6. 6Add the tamarind water and 1 more cup of water, bring to a boil, and simmer for 10 minutes.
7. 7Add the fish and simmer on low for 15 minutes, until the fish is tender and the gravy is thick with oil on top.
8. 8Sprinkle in the crushed pepper, simmer 1 more minute, and taste before adding any salt.

Cooking Tips

• Be generous with the garlic; it is the backbone of this kuzhambu.
• Add the pepper at the end so its heat stays fresh.

Common Mistakes to Avoid

• Leaving the rough skin on — it stays chewy in the gravy.
• Cutting the pieces too large; smaller cubes take on the tamarind better.

Serving Suggestions

Hot rice with a little extra sesame oil, and appalam on the side.