Sankara Meen Kuzhambu (Red Snapper Shallot Curry)

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Sankara Meen Kuzhambu (Red Snapper Shallot Curry)

Sankara Meen Kuzhambu (Red Snapper Shallot Curry) is a traditional Indian recipe (from Chettinad) for a classic fish curry of red snapper in a spiced shallot and tomato base acidulated with kokum. The full recipe is presented here and I hope you enjoy this classic Indian version of: Red Snapper Shallot Curry (Sankara Meen Kuzhambu).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Indian Recipes

A speciality of the Chettinad region, this red snapper curry in an aromatic tomato sauce is brought to life with tamarind pulp, fenugreek and gingelly (sesame) oil. "The curry matures and gets better overnight, and has pickling properties because of the tamarind, mustard seeds and fenugreek,"

Ingredients:

1 Red snapper fish , scaled, cleaned and cut into pieces
100g Shallots, chopped
1 Tomato, diced
1 dried Kokum (Malabar Tamarind), (a lemon sized piece)
3 tbsp Gingelly (sesame) oil
1/4 tsp Mustard seeds
1 Dagad phool (pathar phool/black stone flower) [this is an edible lichen used as a spice]
1/4 tsp Fennel seeds (Saunf)
1/2 tsp Cumin seeds (Jeera)
1 tsp Ginger-Garlic Paste
1/4 tsp Turmeric powder (Haldi)
2 tsp Red Chilli powder
1 tsp ground Coriander seeds (Dhania)
Salt, to taste

Method:

Soak the fish pieces in water with turmeric for about 30 minutes.

Place a non-stick kadai or wok over medium heat. Once hot add the oil and use to fry the mustard seeds and black stone flower for about 2 minutes, until the seeds splutter.

Add shallots and cook until they become translucent (about 6 minutes). Stir-in the ginger-garlic paste and fry until the raw smell is no longer apparent (about 3 minutes).

Stir in the chopped tomatoes and cook until they become mushy (about 5 minutes). Now, add all spice powders and fry for about 2 minutes until they are aromatic.

Soak the KoKum tamarind in hot water for about an hour then pound in a mortar and pour the juice through a strainer. Pour this liquid into the wok along with 250ml hot water.

Season to taste with salt, bring to a boil then add the fish pieces. Reduce to asimmer, cover with a lid and cook for abut 20 minutes, until the fish is done and the oil separates and floats to the surface.

Serve the Sankara Meen Kuzhambu with plain rice and Beetroot Thoran.