Tranquebar Fish Curry

This recipe is from my maternal grandfather who hailed from Tranquebar in Tamil Nadu. 

Ingredients

• 1 kilo king fish (Seer fish), cleaned and sliced
• 2 tomatoes, blended in a mixer
• 1/2 vengaya vadagam (See notes below)
• Juice of tamarind (about 1 1/4 inch diameter ball)
• To grind:
• 1/2 coconut, diced
• 8 to 10 shallots
• 2 heaped tsp chilli powder
• 2 heaped tsp coriander powder
• 3 green chilli peppers, slit in half
• Curry leaves
• Salt to taste
• 1 tsp oil 

Preparation

• Grind the four ingredients to a fine paste. 
• In a bowl, mix the ground paste, blended tomato and tamarind juice. Add water to a not too thick consistency. Add salt and adjust to taste. 
• Heat oil in a pan, add the vadagam in small pieces, curry leaves and saute till browned, about 1 minute. 
• Pour in the mixture and allow to boil. Add the slit green chillis. Simmer for about 8 to 10 minutes.
• Add the cleaned fish, Turn the flame to high and allow to boil for about 2 minutes or until fish is cooked. Switch off and serve hot with rice.

Notes:

1. You can add more or less of chilli powder and green chilli peppers as per your spice tolerance.
2. Vengaya vadagam - sun-dried seasoning ball - தாளிப்பு வெங்காய வடகம். It is available at grocers. I use homemade vadagam given to me by my aunt who makes these vadagams laboriously and distributes to our families. I've given the recipe for my aunt's homemade vadagam below:

Ingredients:

• 1 1/2 kilo shallots, finely chopped 
• 3 large handfuls curry leaves, finely chopped
• 150 grams mustard seeds
• 100 grams cumin seeds
• 100 grams black gram, soaked in water for an hour, drained and pulsed in a mixer
• 150 grams black gram whole or split
• 150 grams fenugreek seeds
• 100 grams turmeric powder
• 500 grams garlic, minced or pulsed once in the mixer
• 150 ml castor oil
• 100 ml sesame oil

Preparation:

• Mix all the ingredients in a bowl thoroughly. Take heaped tablespoonfuls and spread on a plastic sheet. Dry it under direct sunlight for a full day.
• Put it back in the bowl and mix thoroughly again. If it is a little dry, add some more oil. Shape it into balls of 1 inch diameter. 
• Dry it in the sun for about a week. Store it in airtight containers.