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Sura Meen Kuzhambu (Shark Curry)
By : Jayanthy Kumaran
Category : Fish, Seafood
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Wash the sura fish pieces, and boil in a skillet by adding water and half a tsp turmeric powder.
  2. Boil for 5 mins. Allow to cool, peel off the outer skin, reserve it.
  3. Soak tamarind in water, add little salt to it.
  4. Take thick tamarind water from it.
  5. To this add red chilly powder, turmeric powder and coriander powder.
  6. Roast the pepper and cumin seeds, till you get aroma.
  7. Cool and grind in blender to coarse powder.
  8. Heat gingelly oil in a thick bottomed pan, season with curry leaves, fenugreek seeds, vadagam (or with mustard, curry leaves, cumin seeds and split urad dal)
  9. Allow to crackle, add chopped onion pieces, fry to light pink.
  10. Crush the garlic pods, add to pan, fry till raw smell disappears.
  11. Add pepper cumin coarse pwd, fry well.
  12. Add chopped tomato pieces, cook until it is done and oil separates out.
  13. Now add the tamarind water mixture, allow to boil covered for 5 mins.
  14. Check for salt and adjust salt & seasonings.
  15. Add sura fish pieces, allow to boil for 3 to 4 mins.
  16. Remove from flame. Garnish with freshly chopped coriander leaves.
  17. Serve piping hot with steamed white rice.

Recipe courtesy: Tasty Appetite

6 - sura meen/shark pieces
4 tbsp - gingely oil
Tamarind, a lemon size
1&1/2 tbsp - red chilli powder
1 tsp - turmeric powder
1 tbsp - coriander powder
1 tsp - pepper
1 tsp - cumin
1/2 tsp - fenugreek seeds
1 tsp - vadagam
1 - onion
7 to 8 - garlic cloves
1 cup - tomatoes, chopped
Salt to taste
Chopped coriander leaves
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