Sunday, 24 January 2021

Sankara Meen Kuzhambu Recipe/Red Snapper Fish Gravy/Fish Curry/Meen Kuzhambu-South Indian Style Meen Kuzhambu with step by step photos

 Sankara Meen Kuzhambu/Red Snapper Fish Gravy is aromatic, spicy and tangy fish gravy. I love fish gravy and this is my mom’s version of making Sankara Meen Kuzhambu. We do not add coconut to this meen kuzhambu, but if you want you can grind 4-5 pieces of coconut and add it towards the end. Do try out this Sankara Meen Kuzhambu and post your comments here. Meanwhile do check out other interesting Fish Recipes here, Chicken Recipes here and Mutton Recipes here.

Here’s how to make Sankara Meen Kzuahmbu with step by step photos...

Ingredients

Sankara Meen/Red Snapper

750gm [6 pieces]

Tamarind/Puli

One small clementine /kamala pazham size ball

Shallots/Sambar Vengayam *

15-20

Green Chillies

2-3 slit and cut

Red Chilli Powder

3 tbsp

Coriander Powder

1.5 tbsp

Turmeric Powder

½ tsp

Salt

As needed

Coriander/Kothamalli

2 tbsp finely chopped

*Instead of shallots you can use one big onion finely chopped

For Tempering

Gingelly Oil/Nallaennai

2 tbsp

Mustard Seeds/Kadugu

½ tsp

Cumin Seeds/Jeeragam

½ tsp

Fenugreek Seeds/Vendhayam

1 tsp

Vegaya Vadagam/Thallippu Vengaya Vadagam*

½ ball [about 2 tbsp]

Curry Leaves/Karuvepillai

10-15

*If you do not have Thallippu Vadagam, then use mustard seeds 1 tsp and cumin seeds 1 tsp when tempering

Preparation Time: 25-30 minutes                 Recipe Category: Main Course/Lunch

Cooking Time: 30-35 minutes                        Recipe Cuisine: Tamil Nadu, India

Author: Priya Anandakumar

Other Fish Gravies & Fries that might be of your interest...

Meen Kuzhambu-South Indian Style

Chettinad Meen Kuzhambu

Kola Meen Kuzhambu

Fish Moilee/Meen Moilee

Nethili Meen Kurma

Fish Fry-South Indian Style -Vavval/Pomfret Fry

Kola Meen Varuval with Coconut Milk

Milagu Meen Varuval/Vanjaram Meen Milagu Varuval

Squid Varuval/Kanava Meen Varuval

Fish Cutlet

Sura Puttu/Shark Puttu

Nethili Meen Varuval/Anchovies Fry

Method

Wash the Sankara Meen thoroughly with water 2-3 times and drain the water. Add rock salt to the fish and mix really well. Add water again and wash it one more time and drain the water.

Soak the tamarind/puli in 2 cups of water for about 10-15 minutes.

Peel the onions, slit the green chillies and keep everything ready.

Extract the tamarind juice and filter it. Add one more cup of water and extract the juice completely and filter it.

Now squeeze the tomato in the tamarind water really well so that it is completely squashed.


Add 3 tbsp of red chilli powder, 1.5 tbsp of coriander powder, ½ tsp of turmeric powder, required salt to the tamarind water.

Mix everything really well and keep it ready.

Heat 2 tbsp of gingelly oil/nallaennai in man chatti/clay pot/pan.

Splutter mustard seeds, cumin seeds, then add vendhayam/fenugreek seeds, thalippu vadagam, curry leaves and fry for 20 seconds.

Now add shallots/sambar vengayam, green chillies, little salt and saute well until they turn translucent.

At this stage add the prepared tamarind water and mix really well.

Let it boil really well for about 5-7 minutes, until all the raw smell vanishes.

The kuzhambu will become a little thick by now, at this stage add the sankara meen to the gravy.

Give a gentle stir and let it boil for another 5-7 minutes or until the oil starts to float on the top.

Finally add 2 tbsp of finely chopped coriander leaves/cilantro and switch off the stove.

Delicious, finger-licking and tempting Sankara Meen Kuzhambu is ready to be enjoyed.

Other Shrimp/Prawn Recipes that might be of interest...

Prawn/Eral Thokku with Video

Prawn Drumsticks Gravy/Eral Murungaikkai Kuzhambu

Prawn/Earal Varuval with Video

Prawn Pepper Fry/Eral Pepper Fry

Prawn 65/Eral 65

Prawn Pakora/Eral Pakoda

Prawn Pepper Ghee Masala

Prawn Biryani/Eral Biryani

Prawn Vaada/Eral Vaada Recipe/Nagore Special Eral Vaada

Tiger Tandoori Prawn/Tandoori Prawn Recipe

Thank you all for visiting my space, please come back again for more tempting and delicious recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…

 

 

 

 

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Priya Anandakumar