Meen Kozhambu Pasta

Method

1. 1

   In a pan pour oil and add the whole spices, let it crackle for 30 seconds. Once aromatic, add the garlic, ginger, carrots, chillies and shallots. Saute on a moderate flame for 2-3 minutes or until the shallots turn translucent.

   Mustard SeedsSesame OilCuminFenugreek SeedsGingerKashmiri Dry Red ChilliGarlicDry Red ChilliCarrotSmall Onion (Shallots)Tomato

2. 2

   Add all the spice powders and cook on a low medium flame for 30 seconds or until the raw flavour disappears. Cool down the mixture and blend into a fine paste.

   SaltTurmeric PowderRed Chilli PowderCoriander PowderWater

3. 3

   Add the paste, and tamarind water, and cook for 2-3 minutes or until the raw flavour disappears.

   TamarindWaterJaggery

4. 4

   In a mixing bowl add the fish cubes and all the spice powders, cover and marinate for 30 minutes.

   Fish (Boneless)SaltTurmeric PowderRed Chilli Powder

5. 5

   In a non-stick pan, pour oil and sear the fish cubes on a high flame for 30-40 seconds on each side or until golden brown, strain and set aside.

   Sesame Oil

6. 6

   Add the boiled pasta to the sauce and mix thoroughly. Garnish with coriander and curry leaves and serve hot along with the seared fish.

   SpaghettiReserved Pasta WaterCurry leaves