Already I have shared a red snapper fish curry without coconut and now this time it’s going to be with freshly grounded coconut. This curry tastes completely different than the one with coconut, also I have prepared it in earthen ware, because when it’s fish curry it would be prepared in earthen ware most commonly, as it tastes delicious. Also, commonly there is a term called “Meenkulambum MaanPanaiyum” means fish curry and earthen ware. Let me share the recipe, I forgot take step by step pictures and so kindly check out our video…
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- Red Snapper / Sankara Meen – 4 nos / ½ kg (medium size)
- Onions / Vengayam – 2 nos
- Tomato / Thakkali – 1 no
- Tamarind / Puli – a lemon size ball
- Grated coconut or Coconut pieces / Thengai – a handful / 30 gms
- Chilli powder / Vathal podi – 1 ½ tsp
- Coriander powder / Malli podi – 3 tsp
- Turmeric powder / Manjal podi – ½ tsp
- Mustard seeds / /Kadugu – ¼ tsp
- Fenugreek / Vendhayam – ¼ tsp
- Cumin seeds / Jeeragam – 1 tbsp + ¼ tsp
- Curry leaves / Karuvepillai – a string / oru kothu
- Salt to taste / Uppu
- Coconut oil / Thengai yennai – 3 tbsp
Making of Red snapper fish curry / Sankara Meen Kulambu –
- Peel and finely chop the onions and tomatoes to pieces. Keep it aside.
- Soak tamarind in a cup of water for 20 mins.
- Grind the coconut and 1 tbsp of cumin seeds to a fine paste by adding little water.
- Heat oil in an earthenware kadai, add the mustard, cumin seeds, fenugreek and curry leaves, wait until they crackle.
- Add the onions and cook until they turn transparent.
- Add the tomatoes and cook until the turn mushy.
- Add the spice powder (chilli powder, turmeric powder, coriander powder) followed by salt and cook until the raw smell of the masala goes off.
- Pour the ground coconut + cumin paste and cook until the raw smell goes off.
- Prepare the Tamarind extract, pour the tamarind extract to the curry along with a cup of water, cover and bring it to boil.
- Gently drop in the fish pieces, cover and cook until the fish is cooked.
- Remove the lid, and cook in medium flame until the curry thickens and the oil starts floating on the top of the curry.
- Garnish with coriander leaves.
Serve hot with steamed rice. Also it goes out well with dosa.