How to prepare Sankara meen curry without tamarind
Big Sankara Meen(Red Snapper Fish): 3 nos cut and clean
Oil : 3 tbsp
Onion: 1 Big size chopped
Tomatoes: 3 nos chopped
Green Chillies: 3 nos slit
Mustard: 1 tbsp
Chilli powder: 1 tbsp
Coriander powder: 1 tbsp
Fish masala powder: 1 tbsp
Pepper powder: 1/2 tbsp
Turmeric powder: 1/4 tbsp
Coriander and Curry leaves little
Heat oil in a nonstick pan or Kadai or Mansatti (claypot).
Add 1 tbsp mustard and add chopped onions and slit green chillies once it changes the color.
Add chopped tomatoes and little salt to it so that tomatoes must become tender and mushy.
Now add all the powders as mentioned in the above ingredients and saute until the raw smell goes away.
Add little water while sauteing so that powders wont stick to the Kadai. Saute nicely until you dont get raw masala smell.
Now add 2 glass of water and then add coconut paste(Grind the grated coconut with little water into a paste form).
Allow the curry to get bubbles at the top, once you get the bubbles, add fishes one by one to it and add required salt.
Add chopped curry leaves and coriander leaves on it. Pour one tbsp of coconut oil for flavor
Close the lid and cook for about 15 to 20 mins.
Yummy Sankara meen curry is ready. Serve it with chapathi, boiled rice, Dosa.
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