Sura Meen Kulambu / Shark Fish Curry - Tamilnadu Style

This spicy, tangy and aromatic coconut based curry is prepared  using baby shark fish / Sura(in Tamil).   This fish has very less bones, so kids love to eat without any fuss.

Sura fish fry is a hit in our family; soon will try to post the recipe. 

I have already tried, Sura Puttu(scrambled fish stir fry) and Shark fish cutlet.  Do check this.

Prepare and enjoy this lip smacking gravy with your family members!

                                                         

PREP TIME

15 min

COOK TIME

15 mins

TOTAL TIME 

30 mins

                                                                                                                                                   

Recipe for Shark Fish Curry 

Recipe type: Main course

Cuisine: South India

Serves: 3 to 4 (approximately)

Ingredients:

Shark / Sura meen - 250 grams (deskinned and cut into desired shape)
Shallots -10 piece / Big onion - 1
Tomato -1 (finely chopped)
Garlic - 5 cloves (finely chopped)
Turmeric powder – ½ tsp
Red chilli powder - 2 tsp
Corriander powder - 4 tsp
Tamarind – 1 big gooseberry size

For seasoning: 
Mustard seeds - ½ tsp
Fenugreek seeds – ¼ tsp
Curry leaves - 1 sprig
Oil - 1 to 2 tbsp

To roast:

Oil - 1 tsp
Pepper -½ tsp
Cumin seeds - ¼ tsp
Fennel seeds (saunf) – ¼ tsp
and grind it along with
Coconut – ¼ cup
Ginger - a small piece
Garlic - 3 to 4

shallots - 2 to 3 / Onion - ¼ piece of one full

Fish Moilee / Meen Molee - Kerala Style Fish Stew

Fish Moilee or Meen Molee is a very popular Kerala fish stew / gravy cooked in coconut milk and spices. This is easy to prepare, mildly spiced and also flavorful fish gravy which goes well with appam or Idiyappam.

Give it a try and let me know your feedback!

Ingredients:

Fish - 500 gm ( preferably select fish with less bones)

Onion - 1 big (sliced lengthwise)

Ginger -1 " inch piece (finely chopped)

Garlic - 5 to 6 (finely chopped)

Green chillies - 5 to 6 (slited length wise) 

Tomato - 1 large ( sliced)

Thin coconut milk - ¾ cup 

Medium thin  coconut milk -1 cup 

Thick coconut milk - ½ to ¾ cup 

Garam masala powder -½ tsp 

Salt - to taste

To Marinate:

Pepper powder -1 tsp

Turmeric powder -½ tsp 

Lemon juice - 2 tsp

Salt - as required

For Seasoning:

Coconut oil - 1 or 2 tbsp ( including for shallow frying the fish)

Cinnamon -1 

Cloves - 3 

Cardamom - 2

Curry leaves - 1 sprig

Chettinad Fish Curry

A tasty fish curry made with freshly ground spices from chettinad cuisine!

Ingredients

Kingfish -250 grams (clean and cut into desired shape)
Small onion -10 piece
Tomato -2 (finely chopped)
Garlic - 4 cloves
Turmeric powder – ½ tsp
Tamarind – 1 big gooseberry size
Curry leaves – 1 sprig
Oil – 1 tbsp

For seasoning:
Mustard seeds - ½ tsp
Fennel seeds (saunf) – ½ tsp
Fenugreek seeds – ¼ tsp

To dry roast and grind:
Red chillies - 5
Coriander seeds - 3 tsp
Pepper -½ tsp
Cumin seeds - ¼ tsp
Fennel seeds (saunf) – ¼ tsp
Cashew nut – 5
Coconut – 3 table spoon

Directions

Soak the tamarind in water in nearly 2 cups of water.  After sometime squeeze and extract the juice and keep it aside.

Take a kadai, add oil and season with mustard, fennel seeds, fenugreek seeds and curry leaves.

Once it splutters, add chopped onion, tomato, minced garlic with little salt. Sauté them nicely till the tomato melts.

After that add the dry roasted, ground spices, turmeric powder and tamarind water. Allow to boil till the raw smell goes; add fish, once the oil starts floating.

Cover and simmer for 5 minutes; add few curry leaves before removing from the stove and close with  the lid to enhance the taste

Allow it to rest for some time.

Serve hot with steamed white rice, idli or dosa.

Meen Kulambu / Fish Curry with Coconut - Amma's Special

Our home-style fish curry; family's favorite!    You can try this recipe in all kind of fishes; it suits well not just with rice but also Idli, Dosa, uthappam etc.

Ingredients:

Fish -10 piece (clean and cut into regular pieces)
Small onion - 8 to 10 piece
Tomato -1(chopped)
Garlic - 2 or 3 cloves(finely chopped)
Tamarind (puli) -1 big lemon size ball.
Coriander powder – 3 to 4 tsp
Chilly powder – 2 tsp
Turmeric powder - ½ tsp
Oil -2 tbsp
Salt - to taste

To grind:
Coconut -½ cup (grated)
Fennel seeds -1/2 tsp

small onion - 3

For seasoning:

Oil - 2 tbsp(preferably gingelly oil)
Fenugreek seeds - 1 tsp
Fennel seed - 1tsp
Curry leaves - a few

Directions:

Grind coconut small onion and fennel seed with little water to fine paste.  keep aside.

Soak the tamarind in 2 cups water.

Take a wide kadai, add oil and season with fenugreek seeds, fennel seeds,curry leaves.

Once it splutters, fry the garlic, onion and chilli.   Add the dry spice powders and fry for a few minutes, then immediately add tomato and salt.  If you think it is sticking to the pan add little water.

After tomato melts, add the tamarind extract and coconut paste.  Stir well and allow to boil and cook for 10 minutes.

Once oil leaves the sides of the pan, add fish.

Cover and simmer for 5 minutes and add few curry leaves before removing from stove and close the lid to enhance the taste.

Allow it to rest for some time .

Serve hot with steamed white rice, idli or dosa.

Note:

Adjust the water quantity and spice level according to your taste.