Tag Archives: non vegetarian kulambu recipes

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…

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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.

 

Chicken Korma recipe/ Chicken Kurma recipe / How to make chicken kurma in pressure cooker

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My mom use to prepare this Chicken Kurma very often, when served with idly it tastes delicious. I love this kurma a lot, also kids love this to core because of it’s mild spiciness and taste. We use to call this “Pachai kulambu(Green curry)”. Let us move on to the recipe…

Chicken Kurma / Chicken Korma

Chicken Kurma / Chicken Korma

Serves – 8 people

Preparation time – 15 mins

Cooking time – 15 mins

Ingredients:

  • Chicken – 1 kg
  • Big onion – 1 no
  • Mustard seeds –  ½ tsp
  • Cumin seeds – ¼ tsp
  • Turmeric powder – ½ tsp
  • Salt – 1 tsp (or as per your taste)
  • Oil – 1 tbsp
  • Curry leaf – a strand

For grinding:

  • Coconut (shredded or pieces) – 3 tbsp
  • Cumin seeds – 2 tsp
  • Anise/Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Garlic – 4 cloves
  • Ginger – 1 inch
  • Green chillies – 3 nos
  • Cinnamon – ½ inch
  • Cloves – 2 nos

Making of Chicken Kurma / Chicken Korma –

Preparation:

  • Clean the chicken. Cut into small pieces.
  • Peel and finely chop the onions.
  • Grind all the ingredients together listed under the grinding list to a fine paste by adding water.
  • Heat oil in a pressure cooker, add in the  mustard, cumin seeds, curry leaves and wait until they crackle.
  • Add in the onions and fry till golden brown.
  • Add in the chicken, turmeric powder and salt and cook for few mins.
  • Now pour the grounded paste and cook for few mins or until the raw smell goes off.
  • Pour 2 cups of water and wait till it boil, pressure-cook for 2 whistles.
  • Remove the lid, when the pressure subsides and serve hot.

Serve hot with Idly, dosa, rotis, puri and chapathi. Goes well for breakfast and dinner.