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.
I just loved to try different food, so when it comes to lunch, I got to see few pieces of fish lying in my refrigerator and I am sure that it would not be enough for my family to prepare a curry or fry. Next to that found some dill leaves lying in the refrigerator, recently I have joined to master class with Chef Gordon Ramsay and I got remember that he told – Dill leaves goes out well with Fish. As a resulted thought of combining both fish and dill leaves together as a recipe, which resulted in my fish rice.
Fish rice was delicious, aromatic with the strongly flavored dill leaves. Fish with little bones are highly recommended for this recipe, whereas it consumes time when there more bones. A perfect rice for kids, where fish comes without bones. Give a try, let me share the recipe…
Fish Rice / Meen Sadham
Fish pieces – 6 nos (250 gm)
Dill leaves – 5 stalks
Steamed Rice – 2 ½ cups
Fennel seeds – ¼ tsp
Onion – 1 no
Garlic – 6 to 8 cloves
Cumin powder – 1 tsp
Pepper powder – 1 tsp
Lemon juice – 1 tsp
Salt to taste
Olive oil – 2 tbsp
Fish getting boiled
After getting boiled
Fish crumbled to pieces
With olive oil, fennel seeds, onions and garlic
With dill leaves
With crumbled fish
With pepper powder and garam masala
With steamed rice
Fish Rice / Meen Sadham
Clean the fish and keep it aside.
Heat 2 cups of water in a heavy bottomed vessel, add the fish pieces once the water starts boiling.
Peel and finely chop the onions and garlic into pieces, keep it aside.
Once the fish is boiled, drain the water and wait until the fish comes to room temperature.
Take of the skin, carefully remove the bones and crumble the fish, keep it aside.
Heat oil in a kadai, add the fennel seeds followed by onion and garlic, cook until they turn golden brown color in color.
Add the crumbled fish, followed by pepper powder, cumin powder and salt, cook until the raw smell goes off.
Pluck the dill leaves from the stalk, finely chop them and sprinkle half the quantity of it to the fish.
Add the rice, salt if required for rice and stir it well.
Make sure that the rice becomes dry and blends well with fish.
Sprinkle the leftover dill leaves, give a stir and remove it from fire.
Serve hot with any gravy. You can pair this fish rice with coconut prawn curry.
Want to fool your kids, then try out this recipe. I gave my son this as muffin, he had it and told me, “Mom, where does your innovation takes you, why you want to make a spicy muffin which is salty. Really too bad”. My daughter laughed out and told him, “It’s fish cutlet, we shaped it as muffin and gave you and shouted APRIL FOOL”.