Kerala style Karimeen Curry, Pearl Spot Curry
Filed under: Fish Recipes
Posted on 25 Oct 2024, by
Preparation
00:20 minutes
Resting
00:00 minutes
Cooking
00:20 minutes
Total Time
00:40 minutes
Servings
4-5 servings
Difficulty
EASY
Ingredients
- Pearl Spot Fish / Karimeen - 1 KG
- Kashmiri Chilli Powder - 2 1/2 Tablespoon
- Coriander Powder - 1 Tablespoon
- Turmeric Powder - 1/2 Teaspoon
- Fenugreek Powder - 1/4 Teaspoon
- Garlic - 15 small cloves, sliced
- Ginger - 2 inch thin piece, chopped
- Green Chillies - 2 - 3 Nos, sliced
- Kokum / Kudam Puli - 3 - 4 Nos
- Water - 1/2 cup + as required
- Curry leaves, as required
- Salt to taste
Directions
- Clean the fish, cut it into medium sized slices, wash well and arrange it in a clay pot/pan and set aside.
- Mix together the Kashmiri chilli powder, Coriander powder, Turmeric powder and fenugreek powder in a small bowl and set aside.
- Heat coconut oil in a pan, add in the garlic, ginger, green chillies, curry leaves and roast on medium heat until the garlic and ginger becomes light golden in color.
- After that, add in the powders taken and roast it on low heat for 2-3 minutes.
- Now add 1/2 cup water, enough salt and 3-4 pods of kokum into the spice mix and allow to boil.
- When it boils, add it to the cleaned fish arranged in the clay pot/pan.
- Add in enough water, curry leaves and cook on medium heat for about 12 to 15 minutes. Adjust salt at this stage, if required.
- Remove from heat, serve warm and enjoy.
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