Fish Kozhambu

Fish Kozhambu with rice an ideal non-vegetarian lunch. Fish in kozhambu is very soft. The speciality of this fish recipe it is stored (not in refrigerator) for 2-3 days and served as and when needed. The tamarind added helps for the preservation

Recipe Summary
Difficulty: Little Hard
Prep Time: 1 hour
Yield: 4 servings

Ingredients
Fish pieces - 10
Tamarind extract - 1 cup
Chilli powder - 1 1/2 tablespoons
Coriander powder - 2 tablespoons
Turmeric Powder - 1/2 teaspoon
Onions - 2 cups of small onions
Tomatoes - 2 finely chopped
Curry leaves - few
Fenugreek powder - 1/4 teaspoon
Oil - 4 tablespoons

Preparing Method

1. Heat the kadai with oil. Add the chopped onions and curry leaves and fry for golden brown
2. Now add the chopped tomatoes and fry well till it mashes
3. Add the tamarind extract, turmeric powder, fenugreek powder, coriander powder and salt
4. Allow it to cook for 10-15 minutes
5. Then add the fish pieces and allow it cook in minimum heat for 10 minutes. Donot stir often, it may break the fish pieces
6. The oil gets separated and when the fish gets cooked, you can serve with rice
Gingelly oil is ideal for fish kolambu, because it gives suitable aroma with fish.