Fish and raw mango are inseperable friends in tamilian cooking...I love the fish kulambu to be sour rather than spicy..Everyone knows that a day old fish kulambu taste more than the newly prepared one..So I always prepare more to have it with Idli/Dosa..I just love the combination of fish kulambu with dosa..
Being brought up in Madurai,which is not an seashore area..Fish is rare in my hometown..But I love fish..We will always love the things which is very rare to find ..Correct?..Like here in USA we are access to lot of cuisines..But we all love our hometown specialites like parotta/bhel puri/pav bhaji etc..I know the list will goes on..
1.Tilapia Fish-1 lb
2.Onion-2(medium finely chopped)
3.Tomato-2(medium finely chopped)
4.Kulambu/Sambar powder-1 tbsp
7.Raw Mango-1/2(big chunky pieces)
8.Tamrind-one lemon size(extract the juice from it)
For wet grinding
2.shredded coconut-3 tbsp
For dry powderfry it in a skillet with no oil and powder it
3.coriander seeds-1 tsp
5.fenu greek seeds-1/2 tsp
In a cast iron skillet add oil and add the itmems for tempering.Add the onion and garlic saute it until it turns translucent.
Add tomatoes and green chillies saute it until it turns mushy.Adwet grinding and fry for few mnts..Add some water and boil it for 5 mnts..
Add the raw mango and cook it for 5 mnts.
Add the fish and cook it for 4-5 mnts(depends on the size of the fish,as the fish has an capacity to cook soon).