I can assure you, this recipe will surely be a treat to your senses. I prepared it so many times and it has come out well all the times. I can mention it as my signature recipe even. My inspiration for this recipe is my fiends mom, who is the expert in preparing non veg dishes. I usually get a hint from her for all the non veg preparations.
Sankara Meen/Red Snapper - 1/2 kg
Tamarind - lemon sized ball
Pearl Onion - 15 nos
Tomato - 1 small
Green Chillies - 2 nos
Chilly Powder - 2 tbsp
Corainder Powder - 2 tbsp
Turmeric Powder - 1/2 tsp
Salt - as required
Gingelly Oil - 2 tbsp
Fenugreek - 1 tsp
Curry Leaves - few
Aesfoetida - 1/4 tsp
Clean the fish three times. Here we get it cut as a whole fish, with head and tail removed. Otherwise you can cut it in bigger sizes.
Soak the tamarind in water and get a thick extract out of it.
Marinate the fish with chilly powder and salt for 2 hrs.
In a kadai, add the oil and items for seasoning. I usually use the mansatty for this kulambu.
Then add the onions and tomato. Saute them till they become soft. Then add the tamarind extract, turmeric powder, salt, chilly and coriander powder.
When the gravy starts boiling, add the whole green chillies. You dont have to cut these chillies. People love this as a sidedish with curd rice.
Close it with a lid and cook it in medium flame for about 10 mins.
Once the raw smell goes off and the consistency become slightly thick(it should not be too thick) put the marinated fishand close with a lid
It takes only 5 mins for the fish to get cooked.
Be gentle while stirring, so that fish dont get broken after it gets cooked.
Serve hot with Rice and Vanjaram(King Fish) Fry.