Red Snapper Curry | Sankara Meen Kuzhambu Recipe

A simple, easy to prepare with less ingredients yet spicy and tasty fish curry from my amma's kitchen. 

RED SNAPPER FISH CURRY / SANKARA MEEN KUZHAMBU RECIPE

Recipe Category: S.Indian / Non Veg Curry
Preparation Time: 10 minutes Cooking Time: 30 minutes Serves: 4

Ingredients:

Tamarind Juice - 3 tbsp, thick
Water - 1/2 cup
Gingelly Oil - 1 tbsp
Red Snapper Fish / Sankara Meen - 250 grams

To grind to a masala paste:
Cumin Seeds - 2 tsp
Red Chilli Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Salt - as required
Water - as required
Shallots (Small Onions) - 10-15

Notes:

• Fish will always get cooked fast, so cook the curry well and then add fishes.
• If fish is over cooked, it will break. 
• You can marinate the fish with lemon juice and red chilli powder and then shallow fry for more taste. 
• The thickness and the strength of the tamarind paste differs from brand to brand and the best is always homemade ones. Adjust according to the your taste. So I would recommend to taste test your recipe for the right balance.

Method of Preparation:

1. Prepare the masala paste with cumin seeds, turmeric powder, red chilli powder and salt with little water. Add shallots and just pulse once, so it is coarse and not fine paste as in picture below. 

2. In a wide heavy bottomed pan, add thick tamarind juice or paste, add required water, add the masala paste and finally add oil. Cook it in medium heat for 5 minutes. Once it starts to boil, put in low heat for few minutes or till the desired curry consistency is reached. The oil starts separating. Add fish at this stage. Let it cook for 3 minutes or till the fish is cooked. Remove and let it cool. 

Serving Suggestion:

Can be served with white rice and fish fry dishes like 

• Red Snapper Fish Fry / Sankara Meen Varuval
• Seer Fish Spicy Fry / Vanjaram Meen Varuval
• Spicy Squid Masala Fry 

Linking to Shobs kitchen Event.