Sunday, October 14, 2012

Karimeen CuRRY

Karimeen/ Pearl Spot – 1 kg, each cut into half
Kudampuli – 2 pieces 
Shallots – 6 nos
Ginger – 2″ piece, chopped
Garlic – 2 chopped
Green chillies – 6 slit
Curry leaves – 4 sprigs
Turmeric powder – 2 tsp
Chilly powder – 3 tsp
curry leaves
Water  as required
Thin coconut milk – 2 cups
Thick coconut milk – 1/2 cup
Coconut oil – 2 1/2 tbsp
\Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves.  Saute till the onions turn light brown.  Add the spice powders and fry for few seconds.  Then add the thin coconut milk, water and salt to taste.  Mix well, close the lid and allow it to boil.  Open the lid and add the fish pieces  and kudampuli Cover and cook on a medium flame.  When the fish is done and the oil starts to float on top, reduce the flame and add the thick coconut milk.  Switch off the flame before it starts boiling.  Serve it with steamed rice!

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