Fish Kozhambu

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