1 cup Vanjaram Karuvadu (Dry King/Seer Fish) - soaked in water for 1 hour 1/2 cup finely chopped pearl onion 1/4 cup finely chopped tomatoes 1/2 tbsp ginger-garlic paste 1/4 tsp turmeric powder 2 tsp sambar powder 1 tsp coriander powder asofoetida - a pinch salt to taste 1 tsp mustard seeds 10 curry leaves 1 tbsp chopped coriander

Soak dry fish in water for 1 hour. Clean it and cook in water for 10-15 mins on low flame till the raw smell goes. Heat 2 tsp oil in a pan or kadhai. Tamper mustard seeds and curry leaves. Add chopped onions and fry for few mins. Add chopped tomatoes and mash the pulp. Add ginger-garlic paste and saute a while. Add turmeric powder, sambar powder, coriander powder and asofoetida. Mix all the masala. Add cooked dry fish and salt to taste. Add 1/2 cup water and cook it covered on low flame for 10-15 mins till the water is absorbed. Garnish with chopped coriander and serve hot with rice.