Red Snapper with Curry Leaves Flavor (Meen Kolumbu)

Discussion in 'Recipes' started by vikas khanna, Feb 27, 2005.

  1. vikas khanna

    vikas khanna

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    Curry leaves have nothing to do with curry powder. They are tropical leaves with very strong flavor, just a few leaves change the flavor of the curry. This sweet and sour sauce brings out the wonderful flavor of the fish.

    Serves 6

    5 tablespoons vegetable oil
    2 teaspoon coriander seeds
    2 teaspoons cayenne pepper
    1 teaspoon fenugreek seeds
    13/4cup finely sliced onions
    2 tablespoons tamarind pulp
    1 teaspoon mustard seeds
    15 fresh curry leaves
    2 tablespoon minced garlic
    1 teaspoon ground turmeric
    4 tablespoons jaggery or brown sugar
    salt to taste
    1 pound thick fillet of red snapper
    3 fresh curry leaves for garnish

    1. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add coriander seeds, cayenne pepper and fenugreek seeds and saute till the spices change their color, about 5
    2. Add the sliced onions and fry until they are golden brown, stirring occasionally, about 8 minutes. Remove and spread the mixture on a tray to cool.
    3. Transfer the onion mixture in a food processor or a blender and grind it to a fine paste. Add the tamarind pulp and a little water to make it smooth.
    4. In a large skillet heat the remaining oil over medium heat. Add the mustard seeds and fry. As soon as they begin to pop, about 3 minutes add the curry leaves, minced
    garlic and turmeric. Add the ground onion paste and stir well. Add water to make a sauce consistency. Add jaggery and salt and bring it to boil. Remove any scum from
    surface with a slotted spoon and then gently place the red snapper.
    5. Cook till the fish fillet is fully cooked and flakes easily, about 10 minutes.
    6. Transfer it to a serving dish and garnish with fresh curry leaves.
  2. mezzaluna


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    Cook At Home
    This recipe made my mouth water! :lips:

    Thanks for posting it.