Tag Archives: tamil meen kulambu

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.

 

Chettinad Fish Curry / Chettinad Meen Kulambu

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When it comes to the name chettinad, it is a blend of spices induced in the curry to give more flavor, delicious taste and attractive color. You can prepare this curry with any variety of fish; I have prepared this with Cod / Panna. Let us move on to the recipe…

Chettinad Fish Curry / Chettinad Meen Kulambu

Chettinad Fish Curry / Chettinad Meen Kulambu

Ingredients:

  • Fish – 1 kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Chili powder – 1 ½ tsp
  • Coriander power – 3 tsp
  • Fennel seeds / Perunjeeragam – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Coconut pieces – 200 gms
  • Coriander leaves – garnishing
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a string
  • Cinnamon – 1 “inch stick
  • Cardamom – 1 no
  • Cloves – 3 nos
  • Salt to taste
  • Oil – 3 tbsp
  • Shallots – 10 nos
  • Tamarind – a gooseberry size
  • Garlic – 4 cloves

Preparation:

  • Clean and chop the fish to desired shapes.
  • Marinate the fish pieces, with ¼ tsp of turmeric powder, 1 tsp of chili powder, 1 ½ tsp of coriander powder and salt for 20 mins.
  • Peel and finely chop the shallots/sambhar onion and keep it aside.
  • Peel and roughly chop the onions and tomatoes.
  • Prepare the tamarind extract.
  • Heat two tsp of oil in a kadai, add in the chopped onions and tomatoes, cinnamon, cloves, cardamom and cook them until they become mushy. Transfer it to a plate and keep it aside.
  • Take fennel seeds, leftover chili powder and coriander powder, fried onion tomatoes, coconut pieces in a blender and grind together to a fine paste.
  • Heat rest of the oil in the same kadai, add in the mustard seeds, cumin seeds, methi seeds and curry leaves. Wait until they crackle.
  • Add in the shallots and garlic, cook until they turn golden brown.
  • Pour in the grounded masala and cook them until the raw smell goes off.
  • Pour in the tamarind extract, cover with the lid and bring it to boil.
  • Add in the marinated fish to the curry, cover and cook until the fish is cooked.
  • Remove the lid, keep in medium flame until the oil separates and floats on the top of the curry.
  • Garnish with coriander leaves.

Serve hot. I have accompanied this fish curry with Brinjal Lentil Stir-Fry and Plantain Blossom / Vazhaipoo Stir-Fry.

 

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.