Stingray Garlic Kuzhambu

Ingredients

• 500 g stingray (thirukkai), cleaned and cut (திருக்கை மீன்)
• 15 shallots, chopped (சின்ன வெங்காயம்)
• 1 tomato, chopped (தக்காளி)
• 20 cloves garlic, peeled (பூண்டு)
• a medium lemon-sized ball tamarind, dissolved in water (புளி)
• 5 tbsp coconut oil (தேங்காய் எண்ணெய்)
• 1 tbsp fenugreek seeds (வெந்தயம்)
• half a tbsp turmeric powder (மஞ்சள்தூள்)
• a little curry leaves, salt (கறிவேப்பிலை, உப்பு)
• 5 tbsp black pepper, for the paste (மிளகு)
• 4 tbsp coriander powder, for the paste (மல்லித்தூள்)
• 5 tbsp grated coconut, for the paste (தேங்காய்த்துருவல்)

Method

1. Grind the pepper, coriander powder and grated coconut with a little water and mix the paste into the tamarind water.
2. Heat oil and fry the fenugreek, shallots, peeled garlic and tomato one after another.
3. Add turmeric, salt and curry leaves, then pour in the tamarind-masala mix and bring to a good boil.
4. Add the washed fish pieces and simmer on medium heat for about 5 minutes.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 36. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.