Shallots/ Chinna Vengayam( minced)-1cup
Garlic cloves( minced)-2tbsp
Tomato small( crushed)-1
Kuzhambu powder/ thool-5tbsp
Vadagam/ Vadavam( optional)-1tsp
Salt to taste
Gingelly oil/ Sesame oil-1/4cup
In a medium sized bowl add the kuzhambu thool, turmeric powder, tamarind paste, crushed tomato and required salt. Mix well with fingers and add required water. Dilute the kuzhambu masala to the required consistency. In a deep kadai heat gingelly oil, when hot add the vadagam, minced onion, garlic and curry leaves. Fry for few seconds until aroma rises. Now add the prepared kuzhambu mixture and allow the mixture to boil for 8 to 10 mins until the raw smell of masala leaves. When the kuzhambu starts thickening, finally add the fish slices and cook for 2 mins. Serve hot with steamed rice.