Vilai Meen Karuvadu Kuzhambu

Preparation

Rinse the Vilai Meen well to remove surface salt, then soak it in warm water for 15–20 minutes and rinse again. Cut larger pieces in two. It has a moderate number of bones that separate easily, so they can be lifted out at the table.

Step-by-Step Instructions

1. 1Squeeze the soaked tamarind and strain the water; discard the pulp.
2. 2Heat the sesame oil in a clay pot or heavy pan. Add mustard seeds and fenugreek; when the mustard splutters, add curry leaves, shallots and garlic and sauté until the shallots turn golden at the edges.
3. 3Add the tomato and cook until it breaks down, then add the drumstick and brinjal and stir for 2 minutes.
4. 4Lower the heat, add chilli powder, coriander powder and turmeric, and stir for 30 seconds so the spices cook without burning.
5. 5Pour in the tamarind water, bring to a boil, then cover and simmer for 10 minutes until the vegetables are nearly tender.
6. 6Add the fish, spoon the gravy over it, and simmer uncovered on low for 10–12 minutes, until the gravy thickens and oil shows on the surface.
7. 7Taste a piece of fish and some gravy before adding any salt. Rest the kuzhambu for at least 30 minutes before serving.

Cooking Tips

• Add the fish only after the vegetables are almost cooked; Vilai Meen is tender and breaks up if it simmers too long.
• Resting matters: the gravy tastes rounder after an hour and better still the next day.

Common Mistakes to Avoid

• Salting the gravy before the fish goes in — the fish releases salt as it cooks.
• Stirring hard after the fish is added; swirl the pot instead so the pieces stay whole.

Serving Suggestions

Hot rice with a spoon of sesame oil, and a plain vegetable poriyal on the side.