Non-VegAsaivam (Non-Veg)Dinner

Sankara Fish 65

Name: Sankara Fish 65
Total time: 55 min
Yield: 3 servings
Cuisine: Tamil Nadu, Chettinad
Ingredients: 500 g sankara fish 65, cleaned and cut; 2 onions, finely sliced; 2 tomatoes, chopped; 2 tbsp ginger garlic paste; 2 tbsp freshly ground Chettinad masala; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1 sprig curry leaves; 3 tbsp gingelly oil; 1/4 cup grated coconut; Salt and coriander leaves

சங்கரா மீன் 65

55 mins Serves 3 Hard Chef Meenakshi Iyer Chettinad 4.2 (312)

Authentic Tamil Nadu style sankara fish 65 cooked in gingelly oil with freshly ground Chettinad masala — fiery, aromatic and deeply traditional.

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Method

1
Dry roast fennel, coriander seeds, dried red chillies, star anise and stone flower, then grind fresh with coconut.
2
Heat gingelly oil, fry curry leaves and onions until deep golden.
3
Add ginger garlic paste, tomatoes, turmeric and salt; cook to a soft masala.
4
Add sankara fish 65 and sear on high flame for 5 minutes so the masala coats every piece.
5
Add the ground masala with a little hot water, cover and cook until tender and the oil separates. Garnish with coriander.