Sankara Meen Curry/Kuzhambu,Red Snapper Curry

Sankara meen curry/kuzhambu is one of my favorites among all non-veg curries. I would love to have it with piping hot rice or with idli or dosa. Honestly, I am the one who eats fish curry in my home, and my son eats only fish fries. If at all my hubby says no to any food, it is seafood. So, preparing fish at home is rare, and I make sure to relish seafood delicacies at my parents’ place. Today my good old friend came to visit us, and I had the opportunity to prepare my favorite fish curry.

Red Snapper is one variety, I love to prepare for both curry and fries. Today, I chose Red snapper for this recipe. This recipe is made in south Indian style with the basic ingredients available in pantry.Tamarind is the main ingredient which make this dish lingers our taste buds with the Tangy taste.For making fish curry ,I prefer old Tamarind which gives the appetising colour to gobble an extra morsel food. There are different preparation of Fish curry in many household, some add raw mangoes to the curry to give the tangy taste and some add more Tomatoes and less Tamarind. I have used less tomatoes and more of Tamarind with the regular needed spice powders and little coconut paste. Lets jump to the recipe with step by step preparation.

Preparation Time : 15 mins

Cooking Time : 35 mins

Serves : 4

Ingredients

Red Snapper – ½ kg

Onion – 2

Tomatoes – 2

Green Chillies – 3

Coconut – ½ cup (grated)

Curry leaves – 2 sprigs

Tamarind – ½ cup pulp( add ½ cup water to the ½ cup pulp)

Ginger garlic paste – 1 tsp

Chilli powder – 1 ½ tsp

Coriander Powder – 2 tsp

Turmeric Powder – ½ tsp

Mustard seeds – 1 tsp

Oil – 3 tbsp

Salt – ½ teaspoon or to taste

For Dry Roast

Cumin seeds – 2 tsp

Fenugreek seeds – ¾ tsp

Procedure

Wash and clean fish well and keep it aside.

In a dry Kadhai add cumin seeds and fenugreek seeds and roast until it starts to splutter . Remove from heat and keep it aside to cool completely.

Powder the cooled cumin and fenugreek seeds in a dry electric mixer grinder.

In a pan add oil on a medium heat. Add mustard seeds and let it splutter.

Now add chopped onions and green chillies and saute well. To it add ginger garlic paste and saute until raw smell disappear.

Add chopped tomatoes and salt and saute until tomatoes turn mushy.

Add chilli powder,coriander powder, turmeric powder and tamarind water and mix well. Let it boil for few minutes.

Now add 1 cup of water and check salt and adjust to taste.

Reduce the flame and add Fish to it. Cover the lid and let it cook for 5 minutes. Fish takes only few minutes to cook so, have an eye while cooking.

Add coconut paste and let it boil a minute or two .Finally add powdered cumin and fenugreek powder and garnish Fish curry with curry leaves.

Sankara meen curry / Kuzhambu is ready to serve with rice or Idli and Dosa. Hope you like the recipe! if so, please try it out ,leave your comments and feedback which means a lot to me. Thank you so much for stopping by the site ! Happy Cooking!

Some Seafood Recipes You May Like To Try

Simple /Easy Fish Fry/South Indian Style

Fish Manchurian

Prawn Fry /Fried Shrimp

Crab Curry/Nandu Masala Recipe

Notes

Can use any fish to make this Curry/ Kuzhambu.

I used sunflower oil .Can use Coconut oil which enhances the curry more flavourful.

Dry roast cumin and fenugreek seeds. Do not add even a drop of oil.

Do not over cook Fish. Fish pieces will turn mushy and mix in curry.

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