Tag Archives: meen samayal

Fish Curry / Sankara Meen Kulambu in MannPaanai

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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

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.

 

Chettinad Fish Curry – 2

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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

Ingredients:

  • 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

Preparation:

  • 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.

Red snapper fish curry / Sankara Meen kulambu without coconut

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Red snapper fish is one of my and my hubby’s favorite fish, it name it differs by area. In my hometown – Tuticorin they use to call this is as “Navara Meen”, later when we shifted to chennai, I came to know it was “Sankara Meen”. My mom prepares it at home, but I never ask for the name of the fish, just like that I eat and move during my childhood days. When I tasted this Sankara Fish (Red snapper) the curry and fry was awesome, from that day I and my hubby were the great fan of this Red Snapper fish. I have prepared this Fish curry / Meen Kulambu purely in Tamil Nadu style without coconut.

This Red snapper curry tastes tangy and mild spicy. Goes out well with steamed rice for lunch. I have accompanied it with Boiled egg and Red Snapper Fry.

Check out my other seafood recipes at this link: https://madraasi.com/main-course/non-vegetarian/seafood/

Let us move on to the recipe…

Red Snapper Fish Curry / Sankara Meen Kulambu

Red Snapper Fish Curry / Sankara Meen Kulambu

Ingredients:

  • Red snapper – 5 nos
  • Big onion – 2 nos
  • Tomato – 1 ½ nos
  • Garlic – 5 cloves
  • Tamarind – a gooseberry size
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Methi seeds – ¼ tsp
  • Curry leaves – a strand

Preparation:

  • Clean and cut the fish into desired size.
  • Marinate the fish with chilli powder, turmeric powder, coriander powder and salt.
  • Soak tamarind in water for 15 mins, squeeze it in the water and take out the flesh from the water.
  • Finely chop onions, tomatoes and garlic.
  • Heat oil in kadai, add mustard, blackgram, methi seeds and curry leaves. Wait until they crackle.
  • Add onions and fry till they become golden brown.
  • Add tomatoes and fry till they become mushy.
  • Add all the spice powders and fry till the raw smell goes out.
  • Pour a cup of water and wait till it boil.
  • Add the fish and cover with the lid. Wait till it gets cooked.
  • Remove the lid and wait till the oil gets separates and the curry thickens.
  • Garnish with coriander leaves.

Serve hot with steamed rice and Boiled egg. It goes out well with oiled egg and Arakeerai Masiyal/Mashed spinach.