Before starting "thanks " to my lil' sis for helping me perfecting this family recipe.Theeyal or karuttha kuzhambu...a must have in our homes.My mom and mil makes this theeyal atleast once a week.As we live in the border of kerala n' tamil nadu, our theeyal is kinda a mixed version of both cuisines.The advantage of this theeyal is that you can add a variety of things into it..You can put veggies like drumsticks,brinjal,vazhakkai etc.You can put egg omelette in this or you can put fish in this like it..But don't put all in one theeyal..and then...hmm..don't blame me...
King fish - 2lbs (cut into small cubes)
(you can use halibut, cod also)
Shredded coconut - 1/2 cup
Shallots - 5 -6
Garlic - 3-4 pods
Pepper corns - 1tbsp
Chilly powder - 1tsp
Dania powder - 1tsp
Turmeric powder - 1/2 tsp
Jeera - 1tsp
Curry leaves - 3-5 leaves.
Tamarind - lemon sized ball.
Mustard seeds, urad dal, vendhayam,curry leaves.
Soak tamarind in water and extract the juice.Keep it aside.
In a pan,on medium low flame ,heat 2tbsp of oil and fry jeera.Now add coconut and fry till they are almost golden.Now add shallots, garlic,curry leaves,pepper,chilly powder,dania powder and tumeric powder one at a time and keep frying till the aroma comes.(frying this well is the key part).After this cools down , grind it into a smooth paste.Now in another pan, heat oil and do the tadka.Add he grinded paste,tamarind extract and salt.Let it boil well(on med-high) till the raw smell goes and the liquid is getting thicker.Now reduce the flame and fish pieces.Cook under med-low heat till the fish is well cooked.Serve it hot with rice and fish fry.
This is Mutta theeyal...