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PrintFISH KOZHAMBU
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a pan. Add the tempering ingredients
- Sauté the onions and garlic, that is pound coarsely.
- Add the ground ingredients. Sauté till the raw smell is gone.
- Add tomatoes cook till soft. Then add the first three ingredients.
- Add water along with tamarind extract and salt Continue boiling the curry for few minutes.
- Add fish, reduce the flame and cook till done.
- Remove from heat and serve with rice.
INGREDIENTS
- 2 kilogram Seer fish- washed and filleted
- 1 teaspoon turmeric powder
- 8 teaspoon chilli powder
- 10 teaspoon coriander powder
- 4 tomatoes finely chopped
- 1 lime ball sized Tamarind
To Ground
- 5 teaspoon cumin seeds
- 5 teaspoon aniseed
- 3 teaspoons poppy seeds
- 1 teaspoon pepper corn
- To be ground coarsely
- 20 pearl onions, peeled
- 15 pods garlic peeled
- 2 large onions finely chopped
For Tempering
- 1 teaspoon aniseed
- 2 teaspoon fenugreek
- 5 tablespoon Sesame Oil
- Salt to taste
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