Sankara Meen Curry/ Kuzhambu, Red Snapper Curry

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.

5 from 1 vote

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Indian

Servings

Calories 348.6 kcal

Equipment

Frying pan

Ingredients

½ kg Red Snapper
2 Onion
2 Tomatoes
3 Green Chillies
½ cup Coconut (grated)
2 sprig Curry leaves
½ cup Tamarind (pulp) ( add ½ cup water to the ½ cup pulp)
1 teaspoon Ginger garlic paste
1½ teaspoon Chilli powder
2 teaspoon Coriander Powder
½ teaspoon Turmeric Powder
1 teaspoon Mustard seeds
3 tablespoon Oil
½ teaspoon Salt (to taste)

For Dry Roast

2 teaspoon Cumin seeds
¾ teaspoon Fenugreek seeds

Instructions

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!

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.

Nutrition

Serving: 1servingCalories: 348.6kcalCarbohydrates: 22.9gProtein: 28.4gFat: 16.7gSaturated Fat: 4.3gPolyunsaturated Fat: 3.8gMonounsaturated Fat: 7.6gTrans Fat: 0.04gCholesterol: 46.3mgSodium: 510mgPotassium: 940mgFiber: 5.6gSugar: 11.7gVitamin A: 924IUVitamin C: 39.8mgCalcium: 98.3mgIron: 2.6mg

Keyword sankara meen curry, sankara meen kuzhambu, red snapper curry

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