Ingredients:
- Fish - ½ kg
- Tamarind - lemon size
- Chilli powder - 2 teaspoon
- Coriander powder - 2 tablespoon
- Cumin powder - 1 tablespoon
- Small onion - 5
- Coconut - 2 tablespoon
To temper:
- Oil
- Mustard
- Green chilli - 3
- Curry leaf
Procedure:
- Clean the fish and cut them into pieces of required size
- Soak tamarind in hot water and extract 1½ cup juice from it
- Heat oil in a kadai. When the oil is heat, add mustard and allow it to sputter. Then add green chilli and curry leaf
- When they crackle add turmeric powder, chilli powder, tamarind juice, coriander powder and cumin powder
- Add coconut and small onion in a mixie and grind it into a smooth paste
- Extract juice from the paste if kolambu is required in small quantity or add the paste as such if kolambu is required in large quantity
- When kolambu begins to boil and oil gets separated, add the fish pieces and close the lid in a low flame for 2 min
- Meen kolambu is ready to serve