Red snapper fish curry / Sankara Meen kulambu without coconut


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:

Let us move on to the recipe…

Red Snapper Fish Curry / Sankara Meen Kulambu

Red Snapper Fish Curry / Sankara Meen Kulambu


  • 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


  • 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.

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