Hi, I am back after the vacation :). Thanks for your wishes, had a great time back home. Thank you for visiting the blog and trying out the recipes and writing to me. I hope I’ve answered all your comments/feedback, if in case I’ve missed any, please don’t hesitate to remind me.
Now this recipe comes straight from my mother in law’s kitchen. Karimeen is a delicacy for most of the malayalees. You can try this recipe with Pomfret and Kingfish also.
Here goes the recipe:
- Karimeen (Pearl spot) – ½ kg, cleaned
- Turmeric powder – ¼ – ½ tsp
- Chili powder – ½ – 1 tsp
- Pepper powder – ½tsp
- Vinegar – 1 tsp
- Onion – 1 big, sliced finely
- Ginger & garlic – 1 tbsp each, finely sliced
- Green chili – 4-5
- Tomato – 1 big, sliced
- Cardamom – 2
- Cloves – 2
- Cinnamon – a small piece
- Pepper powder – 1 tsp
- Cashew paste – 1½ tbsp
- Medium thick coconut milk – 1 cup
- Thick coconut milk – 1 cup
- Coconut oil
- Curry leaves
- Marinate the cleaned fish pieces with turmeric powder, chilli powder, pepper powder, vinegar and salt. Keep it aside for 10 minutes. Shallow fry the marinated fish pieces, it should be half cooked only. Make sure that fish pieces do not become brown colour.
- In the same pan, splutter cardamom, cinnamon & cloves. Add ginger, garlic, onion & green chili. Saute till the onion becomes soft. Add tomato and pepper powder and cook till it becomes soft. Add medium thick coconut milk and salt. When it boils add the fried fish pieces. Cover and cook in low – medium flame for 5-10 minutes. Add cashew paste to the thick coconut milk and stir well. Add the thick coconut milk to the curry. Cook for 5 minutes (approx). When it is about to boil, remove from gas. Garnish with coriander leaves.
- Serve it with appam, bread, chappathi etc;