Fish Theeyal curry - sour fish curry
Fresh tuna 500 Gms
Chilli powder 1 teaspoons
Green chillies 3
Onion 1 medium
Tamarind paste 1 tablespoons
Vinegar 2 tablespoons
Curry leaves 8
Salt to taste
Water 2 cups
Oil 2 tablespoons
Dice onions, cut green chillies into two lengthwise.
Clean and wash the fish, cut to 1 ½ inch cubes and dry on a paper towel.
Soak the tamarind in the vinegar and dissolve it well, do not leave any lumps.
In a pan place the fish pieces and add the tamarind vinegar solution, chilli powder, cut green chillies, diced onions, curry leaves salt and water.
Mix well so that the fish pieces are well coated with all the ingredients. Set aside for 45 minutes.
Keep pan on low fire and bring to boil and reduce fire and simmer uncovered until fish is cooked and the gravy is somewhat thick.
Do not stir at all but shake the pan gently occasionally. This dish will keep for few days.
Serve with: Rice
When there were no refrigerators in the olden days, and when the fish was available in the evenings it was cheap.
The fish was cleaned and cut to size.
These were then placed in a clay pot and turmeric powder, onions, green chillies, tamarind and sufficient water were added and the pot covered.
This then was cooked in low heat until all the liquid had evaporated.
This then was left overnight and then made into a curry the next day.
This process was to preserve the fish overnight and was called Theeyal fish.