Red snapper fish is one of my and my hubby’s favorite fish, it name it differs by area. In my hometown – Tuticorin they use to call this is as “Navara Meen”, later when we shifted to chennai, I came to know it was “Sankara Meen”. My mom prepares it at home, but I never ask for the name of the fish, just like that I eat and move during my childhood days. When I tasted this Sankara Fish (Red snapper) the curry and fry was awesome, from that day I and my hubby were the great fan of this Red Snapper fish. I have prepared this Fish curry / Meen Kulambu purely in Tamil Nadu style without coconut.

This Red snapper curry tastes tangy and mild spicy. Goes out well with steamed rice for lunch. I have accompanied it with Boiled egg and Red Snapper Fry.

Check out my other seafood recipes at this link: https://madraasi.com/main-course/non-vegetarian/seafood/

Let us move on to the recipe…

Red Snapper Fish Curry / Sankara Meen Kulambu

Ingredients:

• Red snapper – 5 nos
• Big onion – 2 nos
• Tomato – 1 ½ nos
• Garlic – 5 cloves
• Tamarind – a gooseberry size
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – ½ tsp
• Cumin powder – 2 tsp
• Mustard seeds – ¼ tsp
• Split blackgram – ¼ tsp
• Methi seeds – ¼ tsp
• Curry leaves – a strand

Preparation:

• Clean and cut the fish into desired size.
• Marinate the fish with chilli powder, turmeric powder, coriander powder and salt.
• Soak tamarind in water for 15 mins, squeeze it in the water and take out the flesh from the water.
• Finely chop onions, tomatoes and garlic.
• Heat oil in kadai, add mustard, blackgram, methi seeds and curry leaves. Wait until they crackle.
• Add onions and fry till they become golden brown.
• Add tomatoes and fry till they become mushy.
• Add all the spice powders and fry till the raw smell goes out.
• Pour a cup of water and wait till it boil.
• Add the fish and cover with the lid. Wait till it gets cooked.
• Remove the lid and wait till the oil gets separates and the curry thickens.
• Garnish with coriander leaves.

Serve hot with steamed rice and Boiled egg. It goes out well with oiled egg and Arakeerai Masiyal/Mashed spinach.