Tag Archives: fish curry with coconut

Fish Curry / Sankara Meen Kulambu in MannPaanai


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 Fish curry / Sankara Meen Kulambu


  • 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.


Fish Curry – Tuticorin Style


I have posted many of the fish curries, among all these this recipe is always a special with me because I have prepared this Tuticorin Style – my hometown, southern most part of Tamil Nadu. This recipe goes out well with all the variety of fishes; particularly it goes well with sheer fish. This is been one of the most important dish prepared in my mother’s home regularly on Saturdays for lunch.

This is something different than all other fish curry, because first we mix all the ingredients together along with the tamarind paste, coconut paste, and spice powders then boil the fish, later we add oil to it. This curry taste tangy and spicy. Let us move on to the recipe…

Fish Curry - Tuticorin Style

Fish Curry – Tuticorin Style


  • Fish – 500 gm
  • Onions – 2 nos (medium sized)
  • Tomato – 1 nos (medium sized)
  • Curry leaves – a string
  • Chili powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Coconut pieces – 3 tbsp
  • Cumin seeds – 1 ½ tsp
  • Tamarind – a gooseberry size
  • Green chili – 1 no
  • Salt to taste
  • Oil – 1 ½ tbsp


  • Clean and cut the fish into desired shape. I have sliced the fish.
  • Take a tsp of chili powder, a tsp of coriander powder, ¼ tsp f turmeric powder and salt in a bowl, mix them all together. Marinade the fish in the masala for about 20 mins.
  • Prepare Tamarind extract.
  • Peel and finely chop one of the onions and roughly chop the rest of the onions and tomato.
  • Grind the coconut pieces along with the cumin seeds to a fine paste by adding little paste. Now add in the roughly chopped onions and pulse it (do not grind).
  • In a heavy bottomed kadai or in an earthenware pot, take the finely chopped onions and the leftover chili powder, coriander powder, turmeric powder followed by salt, pour in the tamarind extract and mix these entire well.
  • Now keep that pot or kadai over the stove, cover with the lid and wait till it boils.
  • After 5 mins, add in the fish one by one and cover with the lid, wait till the fish is half cooked.
  • Add in the roughly chopped tomatoes and wait till it boils.
  • Pour in the oil, cover and cook till the fish is done.
  • Open the lid and leave it in low flame, till the oil floats on the top and the curry becomes semi thick.
  • Garnish with coriander leaves.

Serve hot. This curry goes out well with steamed rice and dosa.