Mochai karuvadu kuzhambu (Field beans & salted fish curry): A traditional, lesser-known curry | Peri

Ingredients

• 1 cup mochakottai/field beans
• 1 tsp turmeric powder
• ½ tsp salt
• 100g dried kurau fish, cut into 4″ pieces
• 2 tbsp fish curry powder
• 1 tbsp chilli powder
• ½ tsp turmeric powder
• 5 tbsp cooking oil
• 2 sprig curry leaves, removed from woody stem
• 1 tsp panch poron—a 5-spice mix of fennel, fenugreek, cumin, black cumin or nigella, mustard seeds
• 1 tsp cumin seeds
• ½ tsp white urad dal aka ulundu paruppu
• ¼ tsp fenugreek seeds
• 20 shallots, peeled and finely sliced
• 2″ ginger, pounded into a paste
• 10 cloves garlic, pounded into a paste
• 125ml tamarind juice
• 2 medium eggplants, sliced into chunks
• 3 green chillies, sliced lengthways
• 2 large potatoes, peeled and sliced into chunks
• 4 drumsticks/moringa pods/முருங்கை, cut into 3″ pieces
• 2 tomatoes, sliced into chunks
• 250ml coconut milk
• Small bunch coriander leaves, chopped (for garnish)