Dry Fish/Karuvadu Kuzhambu ~ Latha

Sea-food is flavored with different ingredients in different parts of India.This is a wonderful dish that my latha aunt makes.I usually make it extra spicy to compensate the "fishy" smell, but you can vary the spices to your choice.Here it comes...

INGREDIENTS U NEED:
1.Dry fish(Nethili)-1cup
2.Mochakottia-1cup
3.Brinjal-2(cut into medium pieces)
4.Tamarind extract-2cup
5.Garlic-6cloves
6.Onion-1(Chopped)
7.Tomato-1(Chopped)
8.Chilli powder-2tbs
9.Turmeric powder-1/4tbs
10.Salt - as needed
11.Oil

UTENSIL:
Small pan

METHOD OF PREPARATION:

• Soak the dry-fish in steaming hot water for 5 mins, remove the head off ,clean it and slightly fry it ain the pan and set aside.
• Fry mocha in a pan and cook it in the cooker with enough water for 3whistle,remove it  and keep it aside
• Heat 2 tbsp of oil in a separate pan (I use gingely oil/sesame oil for added flavor) and season with mustard, whole garlic cloves,onion,curry leaves and fry for a few seconds, and then add tomatoes saute it for few more mins.
• At this stage add brinjal,turmeric powder,boiled mochai,salt,chilli powder and mix it together well and let it boil for 5mins
• Now add tamarind extract cook it untill oil seperates on top
• Finally add dry fish cover and boil it for 5mins on medium heat until the dry-fish is soft and juicy.  

GOES WELL WITH:
   Plain hot rice