SALMON CHAMPAL PULUSU- FISH CURRY

INGREDIENTS:

FISH MARINADE:

Salmon Fish- 2 small portions cut into small pieces
Kashmiri CHilli powder- 1 tbsp
Turmeric Powder- 1 tsp
Salt-Little bit to taste
Lemon Juice- 1/2 a lemon


CURRY:
Tamarind pulp- Goose berry size ball
Sesame Oil- 1/4 cup
Mustard Seeds- 1 tsp
Uttidam or vadagam- 1/4 of a ball
Curry Leaves- 1 Spring
Onion- 1 small cut into very small pieces
Tomatoes- 2 small
Garlic-5 or 6 pods
Green Chillies- 3 nos cut into small pieces
Asafoetida-1 small pinch
Fenugreek seeds- 1 tsp
Sambar powder- 1 tbsp
Kolambu powder- 1 tbsp
Turmeric Powder-1 tsp
Red chilli powder- 1 tsp
Coriander seed powder- 1 tbsp
Jaggery- 1 small piece
Salt-To taste

PROCEDURE:

1. Cut Fish into small pieces and marinade with all the ingredients in fish marinade sections  for half an hour or so.
2. In a small pot, boil water and add tamarind and the tomatoes (split the top of the tomato in the stem side into a cross very lightly). Once the water is tolerable to touch, remember the tomato skin and keep aside. Extract the tamarind pulp to tamarind water.
3. In a stone grinder, mash garlic and green chillies to smooth paste by smashing well with hands.
4. In a pot, add sesame oil and allow to heat. Once oil is hot, add vadagam, mustard seeds, fenugreek seeds, curry leaves and allow to splutter.
5. Add diced onions and garlic green chilli paste and allow to cook completely. 
6. Add tomatoes by smashing it with your hands in the pot without the skin.
7. Now close the pot and make sure the mixture is cooked well.
8. Add Turmeric powder, sambar powder, red chilli powder, coriander seed powder, salt and mix well.
9. Once raw spice smell goes, add the tamarind water and allow to boil.
10. If the curry is too watery, add rice flour maybe a 1/4 tsp to thicken the curry. If the curry is too tangy you can add jaggery to cut the tanginess.
11. Close the lid of the pot and allow curry to cook for 30-45 mins in medium heat. Add kolambu powder now and mix well to keep the flavor intact.
12. Once the oil separates, add the marinaded fish and cook for an additional 5 minutes. Turn off stove and rest in stove itself.
13. Make this curry a day before so the spices and tanginess of the curry settles down with the fish and serve hot with rice or idlies/dosas.