Dry Fish and Brinjal curry (Karuvadu Kathrikai Kuzhambu)

Ingredients

Any Dry Fish	200 gms
Round Brinjal	5 – 6 nos
Onion	1 medium
Sour Tomatoes	1 big (or 2 small)
Garlic	4 – 5 cloves
Turmeric powder -	little
Red chilli - Coriander powder mix	2 – 3 tsp
(Red chilli and coriander powder mix :: 100 : 150 gms)
Salt	1 tsp
Tamarind	small lime size
Oil	2 tbsp
Sambar powder (readymade)	1 tsp
Coriander leaves	few chopped

Ingredients for Tempering:

Onion	½ from small (sliced)
Curry leaves	few
Mustard	¼ tsp
Fenugreek seeds	1/8 tsp
Oil	1 tbsp

Method:

1. Soak dry fish in water for 10-15 minutes (if it is big in size, cut into pieces). Then rub well to remove residue and extra salt. Wash 2-3 times changing the water. Then drain the water completely. Add little turmeric powder and 1/2 tsp of red chilli-coriander powder mix. Mix well and keep aside. 
2. Chop onion into fine pieces. Cut tomatoes into 6-8 pieces in length wise and garlic cloves into small pieces. Cut Brinjal into 4-6 pieces in length wise and soak them in salted water. 
3. Soak tamarind in 1 cup of water for 10-15 minutes and then squeeze and strain the water. Add 1/2 more cup of water, turmeric powder, red chilli-coriander powder mix and salt to strained tamarind water, mix well and keep aside. 
4. Heat a kadai with 2 tbsp of oil. Add chopped onions and saute till it turns to semi-brown. Then add tomatoes and garlic. Cook till soft. Now add brinjal pieces and saute for 2-3 minutes. Then add tamarind water mix and stir well. Once it comes to a boil, lower the flame, cover with a lid and cook for 8-10 minutes or untill brinjal becomes soft (not too soft. Just cooked is enough). If the curry seems thick, adjust with little more of water (this curry should be in thin pouring consistency). 
5. Now add marinated dry fish and cook for 3 more minutes. Now check salt and spice. If needed, adjust with little more. Now add chopped coriander leaves and sambar powder. Mix gently and cook for 2 more minutes and switch off the flame. Keep covered. 
6. Tempering: Heat 1 tbsp of oil in a small kadai or pan. Add mustard seeds and allow to splutter. Then add fenugreek seeds and fry for a second (do not burn). Now add sliced onion and curry leaves. Saute till light golden brown. Immediately add this to prepared curry and mix gently. Spicy Dry fish and Brinjal curry is ready. 

  This dish usually prepared during rainy season. Enjoy with steaming hot rice.