May 22, 2017 meen kozhambu

Meen Kozhambu | Tamil Nadu cuisine | Tamil Nadu fish recipe

A Meen Kozhambu recipe is the king of all. Kozhambu is a gravy preparation with a base of Toor dal, urad dal, and tamarind. This fish curry is made with the whole of chillies and tamarind that makes it hot and sour in one bite.


  • 1 fish (here the chef uses sea fish)
  • oil (3 tsp )
  • mustard oil (1/2 tsp )
  • methi seeds (1/4 tsp )
  • 2 onions-chopped
  • 4 green chillies
  • ginger garlic paste (1 1/2 tsp )
  • red chilli powder (3 tsp )
  • coriander powder (2 tsp )
  • turmeric powder (1/2 tsp )
  • Salt according to taste or 1 tsp
  • tomato puree (about 1 cup/puree of 4 tomatoes)
  • tamarind pulp (about 1/2 cup, soak about 75 gm of tamarind)
  • water (1/2 cup )
  • 6-7 curry leaves
  • 7 coriander leaves

Meen Kozhambu Process:

  1. wash well and clean the fish and leave aside.
  2. Now heat oil in a pan; and one by one add the mustard seeds, methi seeds, onions and green chillies.
  3. Now fry till the onions turn a light brown and then add the ginger garlic paste, coriander powder, turmeric powder, red chilli powder, salt and tomato puree and stir till they are all mixed well.
  4. Add the tamarind pulp and water and then add the pieces of fish. Allow the fish to cook for about 5-7 minutes.
  5. Cook till the fish is boiled well and then garnish it your way and serve with rice.

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