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.
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