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.
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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”.
As it’s Friday, I am taking it Fiesta Friday #113 hosted by Angie@thenovicegarderner.
Let us move on to the recipe…
Do check out my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/.
- Sheer Fish – ½ kg
- Potatoes – 2 nos
- Green chilies – 1 no
- Black pepper powder – 1 tsp
- Cumin powder – ½ tsp
- Eggs – 3 nos
- Olive oil – 2 tsp
- Salt to taste
Fish, boiled potato, green chili, eggs, salt
Fish balls in the tray
Getting brushed with egg
About to bake
- Boil the fish in water with salt, once boiled, drain the water, separate the fish from bones. Keep it aside. Mash them well.
- Boil potatoes, peel the skin and mash them well (no lumps should be formed).
- In a wide mouth bowl, take the mashed fish, mashed potato, sprinkle little salt, pepper powder, break 2 eggs and cumin powder.
- Mix them well with your hands (no lumps should be formed).
- Pour in 2 tsp of olive oil and mix them.
- Divide it to small portions and roll them to a ball and shape them like muffin or buns.
- Beat the leftover egg with a fork until fluffy.
- Preheat the oven to 180 degree C.
- Grease the muffin tray, with little oil and gently place the fish pieces and grease them with the beaten egg.
- Bake until it turns golden in color or for 5 mins.
- Remove from the oven.
Cut it to two pieces and serve hot.