Sankara Meen Kuzhambu Recipe

Red Snapper is widely available fish and named after its snapping teeth. It’s fine texture and delicate flavor makes it unique. The fish can be broiled, grilled, pan-fried, steamed or can prepared curry. Sankara Meen Kuzhambu is prepared by simmering fish pieces with grounded masalas. The curry tastes delicious with plain white rice. This low-calorie fish is a great source of lean protein, potassium, and omega -3 fatty acids. Course : Lunch Ingridients : 1 Red snapper fish , cut into pieces 1 cup Shallots 1 Tomato , cubed 1 Kokum (Malabar Tamarind) , lemon sized 3 tablespoons Gingelly oil 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 1 Dagad phool (/pathar phool/black stone flower) 1/4 teaspoon Fennel seeds (Saunf) 1/2 teaspoon Cumin seeds (Jeera) 1 teaspoon Ginger Garlic Paste 1/4 teaspoon Turmeric powder (Haldi) 2 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) Salt , to taste Instructions To begin making the Sankara Meen Kuzhambu recipe, wash and clean the fish pieces twice or thrice. Soak fish pieces in water with turmeric for about 30 minutes.In a non-stick kadai/wok, add oil. Once the oil is hot, add mustard seeds and black stone flower. Let it splutter.Add shallots and cook until they become translucent. Add ginger garlic paste and saute until the raw smell goes off.Slide in the chopped tomatoes and cook until they become mushy. Now, add all spice powders and saute them until raw smell goes off.Soak KoKum tamarind in hot water for about an hour and extract juice. It’s hard to extract juice from kodum puli. I soaked tamarind water for about an hour, grounded them into a fine paste and added them into the wok.Add tamarind juice and a cup of water. Cook with the lid covered. Season it with a required amount of salt.Once the curry starts boiling, add fish pieces and cook over low flame until the fish pieces are cooked well and oil separates from the curry.Serve Sankara Meen Kuzhambu Recipe with plain rice and Beetroot Thoran for your weekday lunch.