Meen Kolumbu:

 Fish (small ) of your choice 150 to 250 gms. ,Onion 2 nos. medium ,Garlic 6 to 8 cloves ,Red Chilli 5 to 6 nos.
Dhania 2 spoons ,Jeera 1 spoon ,Mustard 1 spoon ,Turmeric 1/4 inch piece ,Poppy seeds 1.5 spoons
Tomatoes 2 to3 nos,Coconut 2 to 3 pieces ,Kothumalli 1/4 cup ,Curry leaves 1 sprig ,Tamarind Juice 1/4 cup
Salt to taste Oil for tampering 2 ladles

METHOD OF PREPARATION
Dice Tomatoes, make a paste of all the ingredients except Mustard seeds on a stone and fill up a katora and set aside. Extract Tamarind Juice and add it to about 750 ml of water , add salt and set it to boil. When first boil is over, add Tomatoes and let it blanch. Now add the paste of all the spices and let it simmer on a slow flame for about five to six minutes. When fine aroma of Kozumbu masals spreads, add previously cleaned fish. Let it simmer on slow fire for about eight to ten minutes. Keep the vessel covered. Check if the fish is cooked. Check for salt now. Take the oil in a Tampering ladle and add mustard heat it. When Mustard crackles, pour it over Kozumbu. Cover immediately. There are two ways of using red chillies in this Kozumbu. Either you add it to paste or use it in tempering. Use in proportions you like.