Meen Kozhambu Recipe

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Meen Kozhambu
How to make Meen Kozhambu
  • Chef: Chef Bhatt, Southern Spice, Taj Coromandel, Chennai
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Chef Bhatt cooks up an authentic Tamil Nadu dish called Meen Kozhambu. 'Meen' means fish and 'Kozhambu' is a gravy preparation made with a lot of tamarind and chilly powder. A hot and sour dish.

Ingredients of Meen Kozhambu

  • 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
  • 1 tsp Salt
  • 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

How to Make Meen Kozhambu

  • 1.Clean and cut the fish and leave aside.
  • 2.Heat oil in a pan; add the mustard seeds, methi seeds, onions and green chillies.
  • 3.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.
  • 4.Now add the tamarind pulp and water and then add the fish. Allow the fish to cook for about 5 minutes.
  • 5.Cook till the fish is done and then garnish with coriander and curry leaves and serve with rice.
Key Ingredients: Fish (here the chef uses sear fish), Oil, Mustard oil, Methi seeds, Onions, Green chillies, Ginger garlic paste, Red chilli powder, Coriander powder, Turmeric powder, Salt, Tomato puree (puree of 4 tomatoes), Tamarind pulp (soak about 75 gm of tamarind), Water, Curry leaves, Coriander leaves