Kerala Special Dish : Kerala Famous Karimeen Curry Recipe
Usually fish is a good diet and it has more protein and the fat and cholesterol content is lesser when compared to other non vegetarian diets like chicken, mutton and egg. Given below are the superb recipe and the taste will be liked by all.
Ingredients
1. Karimeen/pearl spot - 2 no’s
2. Fenugreek seeds-1/4 tsp
3. Curry leaves- 1 sprig or more
4. Ginger-chopped- 1" piece
5. Garlic-chopped- 2 large cloves
6. Green chilies-sliced-2 no’s( or to taste)
7.Shallots sliced- 10 no’s
8.Onion -sliced- 2 medium data-sized
9.Kashmiri chili powder-2 to 3 tsp(or to taste)
10.Coriander powder- 1 tbsp
11.Turmeric powder-1/2 tsp
12.Black pepper powder-1/2 tsp
13.Water-1/8 cup + more as required
14.Tomato- sliced- 1 large
15.Kokum/fish tamarind/kudampuli-2 small pieces
16.Thin coconut milk-1 cups
17.Thick coconut milk-1/2 cup
18.Salt to taste
For marination
1.Kashmiri chili powder- 1 tsp
2.Black pepper powder-1/2 tsp
3.Coriander powder- 1 tsp
4.Turmeric powder-1/4 tsp
5.Water -as required
6.Salt to taste
Method:
1. Marinate fish with the ingredients listed under 'for marination'. Keep aside for about 10 to 15 minutes.
2. Heat oil in a pan and shallow fry the fish until 3/4th done, turning once in between. Transfer it onto a kitchen towel.
3. In the same pan (add more oil if required) add fenugreek seeds, saute for a few seconds. Add curry leaves, ginger and garlic, saute till raw smell leaves.
4. Now add green chilies, shallots and onion, Saute till onion turns golden brown.
5. Next add kashmiri chili powder, coriander powder, turmeric powder, black pepper powder and 1/8 cup water. Cook for about 2 minutes, stirring well in between.
6. Add tomato and cook until it turns mushy.( you can transfer this masala to clay pot/manchatti or continue cooking in the same pan)
7. Next add thin coconut milk, about 1/4 cup water, salt and kokum pieces. Bring it to a boil and add the fish pieces.
8. Cook for about 4 to 5 minutes. Add thick coconut milk, gently swirl the pan and bring it to just under a boil. Add more curry leaves, if desired. Serve with rice.