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

Salt

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!