Chettinadu Meen Maangai Kulambhu

Meen Kulambhu is a traditional South Indian dish. Chettinadu Meen Kulambhu with Maangai (Mangoes) gives a tangy taste. You people might ask a question..How it differs from other Meen Kulambhu?? We generally dont use coconut for meen kulambhu in Chettinadu side and that makes the difference and the ratio of our Sambhar powder (combination of dry red chilli powder and corriander powder) differs from the regular ones..

There is a popular song in tamil "Nethu vecha meen kulambhu enna illukuthaiyya" which means Yesterday's fish curry drags me..

Ingredients
Fish pieces - 5
Raw Mango - 3 or 4 (big pieces)
Small Onions - 10 to 15
(or)
Onion - 1 (chopped)
Tomatoes - 2 (small one crushed or smashed)
Green Chilli - 1 (whole)
Turmeric powder - 1/4 tsp
Red Chilli powder - 1/2 tsp
Sambhar powder - 2 tbsp (includes dry chilli powder and corriander powder)
Tamarind juice - 1 small cup (diluted)
Salt - to taste

To Season
Sesame oil - 2 tbsp
Fenugreek seeds (Vendayam) - 1/4 tsp
Fennel seeds (Sombu) - 1 1/2 tsp
Garlic pods - 10
Curry leaves - few

Procedure
1. Place a pan and pour sesame oil and wait till it gets hot.
2. Add the ingredients given in to season.
3. Add the onions and fry till its color changes.
4. Add crushed tomatoes, green chilli and saute till oil oozes out.
5. Add all the dry powders and little water and cook for 5 min.
6. Add the tamarind juice and wait till it gets little thick to add the mango pieces.
7. Add the mango pieces to the boiling kulambhu.
8. Now add the salt and then the fish pieces and cook for 5 minutes.
9. Reduce the flame and wait till gravy gets thick.
10. At the end, pour some sesame oil and cook in low flame for 2 min for the oil to ooze out and turn off the stove.