Tag Archives: tamil fish curry

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.


Fish Curry – Salem Style


I have already shared few fish curries based on the region and this time it’s salem. I came across this recipe through one of my friend, I tried out and it was yummy, tangy, little spicy and flavorful with spices. Usually this curry should be tried out with the big fishes like pomfret, seer fish and barracuda (fish with middle bone). I would say that this is a must try recipe and now let us move on to the recipe…

Do check out my other fish recipes (curry, gravy and fry) in this link: https://madraasi.com/main-course/non-vegetarian/seafood/

Fish Curry - Salem Style

Fish Curry – Salem Style


  • Seer fish – ½ kg
  • Big onion – 4 nos (medium sized)
  • Tomatoes – 2 nos
  • Coriander seeds – 3 tbsp
  • Red chilies – 7 nos
  • Garlic – 8 cloves
  • Cumin seeds – 2 tsp
  • Black pepper – 1 tsp
  • Turmeric powder – ½ tsp
  • Coconut pieces – ½ cup or a handful
  • Mustard seeds – ¼ tsp
  • Fenugreek/Vendayam – ¼ tsp
  • Tamarind – 2 balls (gooseberry size)
  • Curry leaves – two sprigs
  • Oil – 3 tbsp
  • Salt to taste
  • Coriander leaves – for garnishing


  • Peel and roughly chop 2 ½ onions and finely chop the rest over onions and keep it aside.
  • Clean and roughly chop one tomato and finely chop the other one, keep it aside.
  • Clean, slice the fish into pieces and keep it aside.
  • Finely chop 6 cloves of garlic and keep it aside.
  • Heat a tsp of oil in a non-stick kadai, add in the red chilies, coriander seeds, black pepper, 1 ½ tsp of cumin seeds, 6 cloves of garlic, coconut pieces and cook them until the raw smell goes off or the onion start turning golden brown.
  • Transfer it to a plate, bring to room temperature and grind them to a fine paste by adding little water.
  • Heat rest of the oil in a non-stick vessel, add in the mustard, leftover cumin seeds and curry leaves and wait until they crackle.
  • Add the finely chopped onions, garlic and cook until the onion turns golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Pour in the ground masala, cook until the masala starts turning brown or until the raw smell goes off.
  • Pour in the tamarind extract, add in turmeric powder and salt, give a stir and cover with the lid.
  • Once it starts boiling remove the lid, gently add in the fish pieces one by one along with required amount of salt.
  • Cover with the lid and cook until the fish is done. Remove the lid, keep in low flame for few mins, until the curry starts thickening and the oil floats on the top of the curry.
  • Meanwhile fry the fenugreek/vendhayam seeds in a vessel, grind it to fine powder.
  • Sprinkle the fenugreek powder over the curry and let it boil for few mins.
  • Remove from fire and garnish with coriander leaves.

Serve hot. Goes out well for lunch along with steamed rice. I have accompanied this fish curry wit steamed rice and Fenugreek Leaves Dal.