Ingredients:

• Fish – 1/2 lb cut and cleaned
• Onions – 1 big (chopped)
• Tomatoes – 1 small (chopped) (optional)
• Ginger garlic paste – 1 1/2 tsp
• Mustard seeds – 1/2 tsp
• Fried Dried onions – 1 tsp
• Black pepper whole – 3/4 tsp
• Cumin seeds – 1/4 tsp (optional)
• Curry Leaves – 7
• Turmeric powder – 1/2 tsp
• Chilli powder – 2 tsp
• Tamarind paste – 1 tsp
• Salt – to taste
• Oil – 4 tbsp

Method:

In a blender, grind 3/4 the onions, tomatoes, whole black pepper, cumin seeds, half the curry leaves with some water and set aside. In a bowl, mix in the tamarind paste with some water, ginger garlic paste, chilli, turmeric powders and salt. Add the ground up contents of the blender to this and mix well.

In a pan, heat oil, splutter mustard seeds and then add the fried onions and saute. Then add the rest of the chopped onions and curry leaves. Saute for a while. To this, add the tamarind mixture and bring to a boil. Drop the fish pieces in one by one. Close the lid and allow to cook for about 10-15 minutes on medium high heat. When the oil starts to come out on top, the kozhambu is done.

Miscellaneous:

• Tips: Serve hot with rice, or a side for idli/dosas. You can use any fish fillets to make this dish. Each fish provides a different flavor to the kozhambu, like the shark fish, pomfret or snapper. Be sure to try it with all of these varieties.
• Serves 4-5
• Cooking Time: 20 min
• Cuisine: Indian