Meen Kozhambu

Ingredients:
Red snapper - 3 fillets (wash & cut into pieces)
Tamarind - lime size (soak in warm water for 30 mts)
onion -1 ( cut in to long thin slices)
Garlic - 6 cloves ( crushed )
tomato - 1/2 ( cut into small pieces)
Mango - 6 cut pieces
green chilli _ 2 (slit)
chilli powder -1& 1/2 tsp
coriander pwdr- 1 tsp
turmeric pwdr- 2 pinch
mustard seeds - 1/4 tsp
fenugreek seeds- 1/4 tsp
cumin seed - 1/4 tsp
pepper - 1/4 ( crushed coarsely)
curry leaves - 8 leaves
salt to taste
gingely oil

Method:


Add oil to the kadai or whatever cooking vessel for kozhambu. To the oil add mustard seeds, fenugreek seed, cumin seed, crushed pepper. When the mustard seeds starts to splutter add crushed garlic and stir . Fry it till the garlic becomes light golden colour. Add onion and stir.

When onion changes colour , add tomato and add little bit salt.
When tomato is cooked add chilli pwdr, coriander pwdr, turmeric pwdr and stir.
Now extract the pulp from tamarind and pour into this mixture and let it boil.
Already we have added little salt.
So now add some salt carefully in the kozhambu.
When the kozhambu reduces to half, add fish pieces, mango pieces, curry leaves and cover it.
Cook in a small flame. When fish is cooked, remove the vessel from stove.

Posted in: Fish, Kuzhambu