I used Vaalai meen/ ribbon Fish for this gravy.

Courtesy: Google Images

Ingredients

• Vaalai karuvadu – 10 to 12 pieces
• Cumin seeds – 1/2 tsp
• Urud dal/Black gram – 1/2 tsp
• Fenugreek seeds – 1/2 tsp
• Mustard seeds – a pinch
• Curry leaves – few
• Shallots – 10
• Tomato – 1
• Chilli powder- 1
• Turmeric powder – 1/4 tsp
• Tamarind – 1 lemon size
• Salt – as per taste
• Oil – 1 tsp

Ingredients II (to grind)

• Shallots – 10
• Dry red chillies – 5 to 6
• Tomato – 2
• Black pepper – 1 tsp
• Cumin seeds – 1/2 tsp
• Oil – 1 tsp

Method

• Soak tamarind in hot water.

• Soak the washed dry fishes and keep it separate.

• In a pan/kadai/wok, add ingredients from II(to grind) one by one, starting from oil.

• When tomato becomes soft, transfer the contents to mixer/food processor and grind to paste. 

• In the same kadai, add oil, mustard seeds, black gram, cumin seeds, curry leaves, fenugreek seeds, shallots.

              

            

• When shallots become translucent, add tomato and garlic and cook, till tomato becomes soft.

                 

           

• Now add the grinded paste.

• Add little water, chilli powder and turmeric powder.

• Add the tamarind extract.

• Let the gravy start boiling.
• Now add the washed dry fishes and let it cook for 7 to 8 min.

• Check for the salt and switch off the stove.

• Serve the spicy and tangy dry fish gravy with hot rice. 

Note:

• Check for the salt, as the dry fish contains salt by itself.

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