Kozhambu Fish


  1. Any fleshy Fish – ½ kg
  2. Green Chilli – 3
  3. Turmeric Powder – 1 Teaspoon
  4. Pepper Powder – 1 Teaspoon
  5. Cumin Seeds – ¼ Teaspoon
  6. Small Onion – 8 nos
  7. Garlic – 5 Cloves
  8. Ginger paste – 1/4 Tea spoon
  9. Salt – 1 Teaspoon or for taste
  10. Curry Leaves – 5 leaves
  11. Vinegar – 2 Table spoons


Clean and cut fish into big bits; wash well and drain fully. Grind rest of the ingredients with vinegar.  Apply the ground masala to the fish bits and keep aside for 10 minutes.  Put it into a deep steel bowel.  Take enough water in a steamer or idly pot and place the bowel in the pot, steam for 15 to 20 minutes. Switch off the stove and keep for 10 minutes. If you don’t like gravy, can empty it into  a frying pan and keep on firekozhambu fish till all the gravy dries up.  Serve this dish with rice, salad or any other dish of your choice.  This is a very healthy dish without any oil.  Those who love oil can add 1 tablespoon coconut oil after switching off the stove.  Have a healthy and delicious meal with your dear ones. My son is relishing the dish now along with some rice. Hope all of you will try this out and give your comments.

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4 thoughts on “Kozhambu Fish

  1. Hi, this dish sounds delicious! I was wondering, should I skin the fish before I put it in the bowl? And do I grind the spices and the vinegar with a mortar and pestle, or might a blender work? Thanks! Rebecca

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  2. Thanks a lot Rebecca. If the fish you choose could be skinned, you can; if not could use it with skin, not scales. You can blend it in a mixi and make a smooth paste.

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