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.
Paal Kari is one of the most special dishes prepared in and around Tuticorin for Christmas. This goes out well with Coconut Milk rice, Toasted Bread, Hoppers /Appam. We induce Butter Beans to this curry, but I have induced Rajma / Red Kidney Beans. Let me share the recipe…
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Paal Kari / Lamb Cooked in Coconut Milk
- Mutton / Lamb – 250 gms
- Butter beans / Overnight soaked Rajma – 20 gms
- Onions – 200 gms
- Potatoes – 150 gms
- Green chillies – 3 nos
- Cumin seeds – 1 tsp
- Fennel seeds – 1 tsp
- Black peppercorns – ½ tsp
- Cinnamon (1” inch stick) – 2 nos
- Coconut milk – 2 cups
- Cloves – 5 nos
- Star Anise – 2 nos
- Ginger (1 “inch stick) – 1 no
- Garlic – 7 cloves
- Salt to taste
- Curry leaves – 2 sprigs
- Sesame oil – 1 tbsp.
Making of Paal Kari / Lamb Cooked in coconut milk –
- Clean the lamb/mutton pieces and keep it aside.
- Finely chop half the quantity of onion and roughly chop the rest of the pieces.
- Peel and roughly cube the potatoes to pieces.
- Take the roughly chopped onions, ¾ tsp of cumin seeds, fennel seeds, ginger, garlic and black peppercorns all together and coarsely crush them.
- Bring 2 to 3 cups of water to boil in a pressure-cooker, add the mutton/lamb pieces, and all the crushed ingredients, and pressure-cook for 4 to 5 whistles.
- Heat oil in a kadai, add cinnamon, cloves, star anise, leftover cumin seeds and curry leaves, wait until they crackle.
- Add the finely chopped onions, and cook until they turn transparent.
- Add the cubed potatoes and cook for 5 mins.
- Pour the pressure-cooked mutton along with the beans and the stock.
- Add salt, followed by the coconut milk, cover and cook until the curry thickens and the oil starts floating on the top.
Serve hot with Coconut milk rice or Toast Bread.
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
Serves – 8 people
Preparation time – 15 mins
Cooking time – 15 mins
- 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
- 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 –
- 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.
Ingredients to be ground
With chicken, turmeric powder and salt
With ground masala
About to pressure cook
After pressure cooked
Chicken Kurma / Chicken Korma