Tag Archives: meen kulambu recipe

Fish Curry / Sankara Meen Kulambu in MannPaanai

Standard

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…

CLICK HERE for more seafood recipes including fish, prwan, squid, crab …

red snapper fish curry, fish curry, fish curry tamil nadu style, tamil fish curry, tamil nadu fish curry, meen kulambu, meen kulambu in tamil, tamil meen kulambu, sanakara meen kulambu, meen kulambu with video, meen kulambu seimurai, meen kulambu seivadhu yeppadi, meen kulambum maanpanaiyum, maanpanaiyum meen kulambum, fish, fish recipe, Indian fish recipe, madraasi fish curry, madrasi fish curry, madraasi meen kulambu, madraasi recipes, madrasi recipes

Red Snapper Fish curry / Sankara Meen Kulambu

Ingredients:

  • 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 –

Preparation:

  • 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.

 

Garlic Fish Curry / Poondu Meen Kulambu

Standard

Fish curry is delicious in Tamil cuisine, with mild tanginess and spiciness. I have shared few fish curries but this one is little different than all the others, since I have induced garlic and small / pearl onions. Pearl onions and garlic has their own taste and when combined with this curry gives a delicious taste and attractive color.

Garlic Fish Curry / Poondu Meen Kulambu had mild tanginess, spiciness and little sweetness. I have used Seer Fish / Vanjaram Meen, you can also use king fish (fish with less bones goes out well for this curry).

Health benefits of Seer Fish: Seer fish / Vanjaram Meen are very good source of Omega 3 fatty acids which helps keep arteries open and allow blood flow smoothly. Also Omega 3 has anti-inflammatory effects which helps in sinus, osteoporosis and arthritis.

How to select the best Seer Fish: The fish should have dark flesh or muscle, also the color of the fish indicates the oil content in the fish. Always go for a fat Seer fish which has less fat whereas the lean and pale fish has lots of fat.

Do check out my other Seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/.

Let us move on to the recipe…

Ingredients:

  • Seer Fish / Vanjaram Meen – ½ kg
  • Pearl Onions / Small Onions – 25 nos
  • Garlic – 1 ½ pods (medium sized)
  • Green chilies – 1 no
  • Tomato – 1 ½ nos
  • Turmeric powder – ¼ tsp
  • Red chili powder – 1 ½ tsp
  • Coriander powder – 2 ½ tsp
  • Cumin powder – 1 ½ tsp
  • Tamarind – a lemon size
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Coconut milk – 1 cup
  • Lemon juice – 1 tsp
  • Coriander leaves – for garnishing
  • Curry leaves – a sprig
  • Salt to taste
  • Oil – 2 tbsp.

Preparation:

  • Clean and chop the fish into slices and marinate them with ¼ tsp of turmeric powder, 1 tsp of chili powder, 1 tsp of coriander powder, salt and ½ tsp of lemon juice for about 20 mins.
  • Peel and finely chop the onions and garlic.
  • Chop the tomatoes into fine pieces and slit the green chilies into two equal halves.
  • Prepare Tamarind extract.
  • Heat oil in a kadhai, add in the mustard and cumin seeds along with curry leaves. Wait until they crackle.
  • Add in the finely chopped onion, garlic and green chilies, cook for few mins until they turn golden brown.
  • Add in the tomatoes and cook for few mins until they turn mushy.
  • Add all the leftover spice powders and cook for few mins, until the raw smell goes off.
  • Pour in the tamarind extract, cover and let it boil.
  • Pour in the coconut milk, cover and let it boil for few mins until the raw smell goes off.
  • Drop the fish pieces gently in to the curry, cover and cook until the fish is 90 % cooked.
  • Remove the lid, keep in low flame and cook until the curry thickens and the oil floats on the top of the curry.
  • Garnish with coriander leaves, cover with lid, and remove the lid only before serving.

Serve hot with steamed rice for lunch.

Chettinad Fish Curry / Chettinad Meen Kulambu

Standard

When it comes to the name chettinad, it is a blend of spices induced in the curry to give more flavor, delicious taste and attractive color. You can prepare this curry with any variety of fish; I have prepared this with Cod / Panna. Let us move on to the recipe…

Chettinad Fish Curry / Chettinad Meen Kulambu

Chettinad Fish Curry / Chettinad Meen Kulambu

Ingredients:

  • Fish – 1 kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Chili powder – 1 ½ tsp
  • Coriander power – 3 tsp
  • Fennel seeds / Perunjeeragam – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Coconut pieces – 200 gms
  • Coriander leaves – garnishing
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a string
  • Cinnamon – 1 “inch stick
  • Cardamom – 1 no
  • Cloves – 3 nos
  • Salt to taste
  • Oil – 3 tbsp
  • Shallots – 10 nos
  • Tamarind – a gooseberry size
  • Garlic – 4 cloves

Preparation:

  • Clean and chop the fish to desired shapes.
  • Marinate the fish pieces, with ¼ tsp of turmeric powder, 1 tsp of chili powder, 1 ½ tsp of coriander powder and salt for 20 mins.
  • Peel and finely chop the shallots/sambhar onion and keep it aside.
  • Peel and roughly chop the onions and tomatoes.
  • Prepare the tamarind extract.
  • Heat two tsp of oil in a kadai, add in the chopped onions and tomatoes, cinnamon, cloves, cardamom and cook them until they become mushy. Transfer it to a plate and keep it aside.
  • Take fennel seeds, leftover chili powder and coriander powder, fried onion tomatoes, coconut pieces in a blender and grind together to a fine paste.
  • Heat rest of the oil in the same kadai, add in the mustard seeds, cumin seeds, methi seeds and curry leaves. Wait until they crackle.
  • Add in the shallots and garlic, cook until they turn golden brown.
  • Pour in the grounded masala and cook them until the raw smell goes off.
  • Pour in the tamarind extract, cover with the lid and bring it to boil.
  • Add in the marinated fish to the curry, cover and cook until the fish is cooked.
  • Remove the lid, keep in medium flame until the oil separates and floats on the top of the curry.
  • Garnish with coriander leaves.

Serve hot. I have accompanied this fish curry with Brinjal Lentil Stir-Fry and Plantain Blossom / Vazhaipoo Stir-Fry.