| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 5 to 6 Red Snappers – Large Steaks
- ½ tsp Mustard Seeds
- 4 Dry red chillies
- ½ tsp Fenugreek Seeds
- 3 strings curry leaves
- 5 sliced garlic pods
- 1 small piece of ginger (sliced)
- 10 small onions (sliced)
- 1 Tomato (sliced)
- ¼ tsp turmeric powder
- 2 tbsp chilli powder
- 1 tbsp Kashmiri chilli powder
- ¼ tsp fenugreek powder
- 5 in kudam puli soakedhot water (also called fish tamarind Garcinia Cambogia, or Malabar Tamarind)
- 2 tbsp coconut oil or any oil of choice
- Salt - to taste
Ingredients
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Instructions
- Take a deep pan or kadhai and heat some oil. Add the mustard seeds and let them splutter. Then add in the fenugreek seeds, red chillies, and curry leaves and stir.
- Add the sliced ginger and garlic and sauté for a few minutes. Add the sliced onions and cook till soft and translucent.
- In a small bowl, add the turmeric powder, Kashmiri chilli powder, chilli powder, and Fenugreek powder and mix with a little water into a thick paste. Keep aside.
- Add the sliced tomato and sauté till soft.
- Now, add the spice mix and stir until the raw smell disappears.
- Add the tamarind along with the water and sauté for a few minutes.
- Add a little water according to the consistency you prefer.
- Add salt and bring to a boil.
- Once the gravy comes to a rolling boil, add in the Red Snapper fish. Cover and cook.
- Remove the cover and drizzle a little coconut oil and curry leaves. Cover and cook again for a few minutes.
- Serve hot with rice or bread of your choice. Enjoy!
Recipe Notes
Order our Red Snapper – Large Steaks from our website to cook this delicious and authentic Chemballi Meen Curry at home. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!