Kola Meen Kozhambu | Kola Fish Curry |Meen Kolambu

Kola Meen Kozhambu is a very spicy fish curry. Its my own style recipe. The fish curry has a unique aroma. The fish curry  must cooked in Gingelly oil. Gingelly oil enhance the flavours of the curry. 

Cleaning of the fish is the major part. You have to wash the fish unless the water turns transparent. Add some turmeric powder at the last wash. Lets see the recipe.

Ingredients

• Kola meen – 1kg
• Onion sliced – 1 medium sized
• Shallots – 10 to 15
• Tamarind – 50 to 80 gm (soak before cooking)
• Dry roasted coconut paste – ½ cup
• Tomato – 2 no Chopped
• Tomato – 3 no Grinded
• Green chilly – 6 to 7
• Mustard – 2 tsp
• Methi seeds – 1tsp
• Whole Dry chilly – 3 no
• Curry leaves – 15 to 20
• Gingelly oil – ½ cup oil
• Coriander leaves for garnishing
• Salt to taste

For Grinding

• Kozhambu chilli powder – 3tblsp
• Turmeric powder – ½ tsp
• Whole pepper – 1 tsp
• Cumin seeds – 1tsp
• Fennel seeds – ½ tsp
• Ginger garlic paste – 2tsp
• Water  – ¼ cup

Dry roast powder

• Mustard seed – 2 tsp
• Methi seeds – ¾ tsp
• Dry roast and make a powder.

Recipe

• Take a heavy bottom kadai. Add oil when oil gets heated add mustard seeds, methi seeds and red chillies saute for few min.
• Then add sliced onion and curry leaves saute till it turns golden brown. Add the grounded past cook untill the raw smell goes off.
• After that add the shallots and saute them for few min. Add the chopped tomato cook add till it gets soft. Add some salt, it helps to cook the tomato faster.
• When oil starts separating add green chillies and tomato puree. Cook till the raw smell goes.
• Meanwhile extract the juice from soaked tamarind. Add ¾ of the tamarind juice.
• Cook for about 10 to 15 on a low flame.
• Then add the coconut paste and salt to taste. Add some water as per your consistency. Let them boil till the oil separates.
• Then add the fish and dry roasted powder. Cook them on a low flame for about 5 to 7 min. Switch off the stove garnish with coriander leaves. 
• Kola fish Curry can be served with steamed rice, idli, dosa, idiyappam.

Note

Sea foods cook too fast. So don’t cook them more than 5 to 7 mins. Fish curry always taste better when you have it on the next day.