‘Meen’ means fish and ‘Kozhambu’ is a gravy preparation made with a lot of tamarind and chilly powder. A hot and sour dish.
Ingredients
- 1 fish (here the chef uses sear fish)
- 3 tsp oil
- 1/2 tsp mustard oil
- 1/4 tsp methi seeds
- 2 onions-chopped
- 4 green chillies
- 1 1/2 tsp ginger garlic paste
- 3 tsp red chilli powder
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt according to taste or 1 tsp
- 1 cup tomato puree (puree of 4 tomatoes)
- 1/2 cup tamarind pulp (soak about 75 gm of tamarind)
- 1/2 cup water
- 6-7 curry leaves
- 7 coriander leaves
Instructions
- Clean and cut the fish and leave aside.
- Heat oil in a pan; add the mustard seeds,methiseeds, onions and green chillies.
- Cook till the onions turn a light brown and then add the ginger garlic paste, red chilli powder, coriander powder, turmeric powder, salt and tomato puree and stir till they are all mixed well.
- Now add the tamarind pulp and water and then add the fish. Allow the fish to cook for about 5 minutes.
- Cook till the fish is done and then garnish with coriander and curry leaves and serve with rice.