Monday, December 13, 2010

Sankara Fish curry


Sankara fish pieces - 4
Tomato small - 1
Tamarind - Small lemon size
Garlic - 6 cloves
Onion - 1
Red chilli powder - 1 1/2 teasp.
Corriander powder - 1 teasp.
Turmeric powder - 1/2 teasp.
Pepper - 3/4 teasp.
Oil - for seasoning
Mustard seeds - 1/2 teasp
Cummin seeds / small jeera - 1/2 teasp.
Asafoetida - 1 pinch
Methi / Fenugreek - 1/4 teasp.
Curry leaves - as needed
Salt - as needed


  • Wash the fish pieces using turmeric powder and salt.
  • Cut the tomato into small pieces and grind to get the pulp.
  • Make a thick tamarind pulp and add tomato pulp to it.
  • Add red chilli powder, corriander powder, turmeric powder and salt to this.
  • Smash pepper and curry leaves.
  • Put the frying pan on the stove and add oil.
  • When the oil gets heated season with mustard seeds, jeera, methi and add asafoetida.
  • Add the smashed pepper and curry leaves, onion and garlic and saute well.
  • When you get a nice flavour add tomato and tamarind pulp and allow it to boil very well.
  • When it boils to the maximum, simmer the stove an add the fish pieces and cover the pan with a lid.
  • It will take approximately 7 minutes for the fish to get cooked.


  • If you don't have ashes for cleaning the fish, use wheat flour, oil and salt for cleaning.
  • When you refrigerate the fish pieces add red chilli powder, salt and turmeric powder.
  • While cleaning / applying masala it is important that the fish should not be chill.
  • If you wish ground coconut can be added.
  • It will give a nice effect if seasoning is done with 'vadagam'.
Learnt from: Mrs. Jothy, my mother-in-law

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