Tag Archives: meen kulambu

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…

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

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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.


Mustard Fish Curry


Recently I heard through one of my friend about mustard, mustard sauce, mustard oil, mustard spinach and she told me everything will be heavenly. She wanted me to try out something with mustard, I too surfed for recipes, and after getting to read few of the mustard recipes, thought of cooking fish with mustard sauce.

I wonder how did I miss cooking with mustard, the aroma that I get when I prepared mustard paste was very excellent and when I started cooking with fish, the aroma filled the whole house, which pulled everyone into the kitchen and the kids wanted to know what I am cooking.

Health Benefits of Mustard: Mustard helps to prevent cancer, effective in treating psoriasis, aids in managing diabetes and cholesterol levels and helps reduce risk of osteoporosis in menoupausal women. Now let me share the recipe…

Do check out my other fish recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/and check out this link for MUSTARD paste: https://madraasi.com/2016/03/31/mustard-paste/


  • Fish – 500 gm
  • Mustard paste – 4 tbsp
  • Yogurt/curd – 2 tbsp
  • Turmeric powder – ½ tsp
  • Mustard seeds (Black) – ¼ tsp
  • Curry leaves – 2 sprig
  • Salt to taste
  • Lemon juice – 2 tsp
  • Mustard oil – 1 tbsp.


  • Take 2 tbsp of mustard paste, along with lemon juice, ½ tsp of turmeric powder and salt, mix all these together to a semi paste.
  • Clean and slice the fish into pieces, rub the fish with the paste and marinade for 20 to 30 mins.
  • Heat 2 tsp of mustard oil in a pan and fry the fish pieces in batches, until they turn golden brown.
  • Drain the oil and remove the fish pieces. Keep it aside.
  • Heat 1 tbsp of mustard oil in a pan, add in the mustard seeds along with the curry leaves, and wait until they crackle.
  • Add in the mustard paste, turmeric powder with little salt, cook for 5 mins, until it turns golden yellow in color.
  • Pour in the yogurt/curd along with ¼ cup of water, cook until the raw smell goes off.
  • Add in the fish pieces and cook in low flame, until the oil separates and floats on the top.
  • Remove from fire.

Serve hot with steamed rice or Indian breads. Garnish with mustard leaves or coriander leaves.

Note: You can also pour the gravy over the fish fry, garnish with coriander leaves and serve hot.


Chettinad Fish Curry – 2


I have already shared few chettinad recipes and now this one is completely different as I have prepared with a handy masala, which was prepared by me and stored at home.

As we live a mechanical life, we want everything to be done fast, easy and simple. When it comes to chettinad dish, it sounds good with delicious flavor and wonderful aroma. When it comes to food, there is a specific time of cooking for each and every dish. I thought of preparing the chettinad masala in less time and so prepared Chettinad Masala. Later on prepared this fish curry using the masala, it was yummy, delicious and flavorful. 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/ and check out this link for chettinad masala: https://madraasi.com/2016/03/18/chettinad-masala/.

Chettinad Fish Curry

Chettinad Fish Curry


  • Sea Bass – ½ kg
  • Onions – 2 nos (big)
  • Tomato – 2 nos (medium size)
  • Garlic – 10 cloves
  • Chili powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Chettinad Masala – 4 tsp
  • Tamarind – a lemon size
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek/Vendhayam/Methi seeds – a pinch
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Oil – 2 tbsp


  • Clean and slice the fish into pieces, keep it aside.
  • Peel and finely chop the onions, garlic and tomato into pieces and keep it aside.
  • Heat oil in a kadai, add in the mustard, fenugreek, cumin seeds wait until they crackle.
  • Prepare Tamarind extract and keep it aside.
  • Add in the curry leaves and wait until they crackle.
  • Add in the onions, garlic and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in chili powder, 2 tsp of chettinad masala, salt and turmeric powder, cook until the raw smell goes off.
  • Pour in a cup of water along with the tamarind extract, cover and allow it to boil.
  • Drop the fish pieces gently one by one, when it’s starts boiling.
  • Sprinkle 2 tsp of chettinad masala, salt if needed, cover and cook until the fish is done.
  • Remove the lid and keep in medium flame until the curry thickens.
  • Now keep in low flame, until the oil floats on the top of the curry.

Serve hot. Goes out well with steamed rice and spinach stir-fry or mashed spinach.