Sankara Meen Kuzhambu Recipe – A Tamil Nadu Delicacy
Description:
Sankara Meen Kuzhambu is a delightful, traditional fish curry from Tamil Nadu, made with the versatile red snapper, known for its mild yet rich flavor and fine texture. The fish is simmered with a blend of aromatic spices, creating a delicious curry that pairs beautifully with plain white rice. The inclusion of kokum (Malabar tamarind) imparts a unique tangy flavor, complementing the delicate fish. This high-protein, low-calorie dish is an excellent source of lean protein, potassium, and omega-3 fatty acids, making it both nutritious and flavorful.
This savory fish curry is perfect for a wholesome lunch or dinner and can be enjoyed with steamed rice, dosa, or idli. Let’s dive into the simple steps that bring this flavorful Tamil Nadu dish to life.
Ingredients for Sankara Meen Kuzhambu:
| Ingredient | Quantity |
|---|---|
| Red Snapper Fish | 1 fish, cut into pieces |
| Shallots | 1 cup, sliced |
| Tomato | 1, cubed |
| Kokum (Malabar Tamarind) | 1 lemon-sized piece |
| Gingelly Oil (Sesame Oil) | 3 tablespoons |
| Mustard Seeds (Rai/Kadugu) | 1/4 teaspoon |
| Dagad Phool (Black Stone Flower) | 1 small piece |
| Fennel Seeds (Saunf) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Ginger Garlic Paste | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 3-4
Instructions for Sankara Meen Kuzhambu:
-
Clean the Fish:
Begin by washing the red snapper pieces thoroughly, cleaning them two to three times. Once cleaned, soak the fish pieces in water with turmeric for about 30 minutes. This will not only clean the fish but also help it absorb a slight flavor of turmeric. -
Cook the Spices:
In a large non-stick wok or kadai, heat the gingelly oil (sesame oil) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter. Add the black stone flower (Dagad Phool) and let it release its earthy aroma. Follow this by adding the fennel seeds and cumin seeds, allowing them to crackle and release their flavors. -
Sauté Shallots and Ginger Garlic Paste:
Add the finely sliced shallots to the pan and cook them until they turn translucent. This will take about 3-4 minutes. Next, add the ginger garlic paste and sauté for another minute, ensuring that the raw smell of the paste disappears completely. -
Cook Tomatoes and Spice Powders:
Add the chopped tomatoes to the wok and cook until they become soft and mushy. Once the tomatoes are cooked down, add the turmeric powder, red chili powder, and coriander powder. Sauté the mixture well until the raw smell of the spices dissipates. -
Prepare the Tamarind Extract:
Soak the kokum (Malabar tamarind) in warm water for about an hour. Once softened, extract the juice by pressing the soaked tamarind. If you’re using a more traditional tamarind (kodum puli), soak it for an hour, grind it into a fine paste, and add to the pan. -
Simmer the Curry Base:
Add the tamarind juice and about one cup of water to the wok. Stir to combine, and season with salt to taste. Let the curry base simmer on a medium flame, allowing the flavors to meld together. Cover the wok with a lid and cook for about 5-7 minutes. -
Add the Fish:
Once the curry begins to boil, carefully add the fish pieces. Gently stir the fish into the curry, ensuring it is submerged in the flavorful broth. Lower the heat to a simmer and cook for about 10-12 minutes, or until the fish is thoroughly cooked and tender. You’ll know it’s ready when the fish flakes easily with a fork and the oil begins to separate from the curry. -
Finishing Touches:
Once the fish is cooked, remove the curry from heat and let it rest for a few minutes. This will allow the flavors to infuse further.
Serving Suggestions:
Sankara Meen Kuzhambu is best served with plain steamed rice for a traditional Tamil Nadu meal. You can also pair it with Beetroot Thoran or Crispy Papadams to complete your meal.
For a complete Tamil feast, serve it with sambar and a side of raita to balance the flavors. Enjoy this rich, tangy fish curry with a simple yet satisfying meal.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 26g |
| Fat | 10g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Sodium | 450mg |
| Omega-3 Fatty Acids | 1.5g |
| Potassium | 450mg |
Pro Tip: If you want to enhance the flavor of your Sankara Meen Kuzhambu, you can let the curry rest for a few hours or overnight in the refrigerator. This will allow the spices to infuse the fish even more, making it even tastier the next day.
This Tamil Nadu specialty is not only a delightful treat for your taste buds but also packed with essential nutrients. A comforting dish for both weekdays and special occasions, Sankara Meen Kuzhambu brings the essence of southern India to your dining table.
