Karimeen curry recipe | Kerala fish curry recipe | കരിമീൻ കറി

2014-11-22
Karimeen curry recipe | Kerala fish curry recipe | കരിമീൻ കറി Karimeen curry recipe | Kerala fish curry recipe | കരിമീൻ കറി Karimeen curry recipe | Kerala fish curry recipe | കരിമീൻ കറി KarimeenKarimeen curry recipe | Kerala fish curry recipe | കരിമീൻ കറി Karimeen curry recipe | Kerala fish curry recipe | കരിമീൻ കറി Karimeen Curry
  • Yield : 250
  • Servings : 2
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

Karimeen curry recipe | Kerala fish curry recipe

Karimeen curry is an authentic fish curry in Kerala. Pearl fish ( karimeen ) curry is a perfect combination with rice, chapati, idiyappam etc.

There are lots of health benefits for Pearl fish ( karimeen ) as it is low in fat and high in vitamins, proteins, calcium etc. 

This fish curry is very simple and easy to make. For making this curry I used Gambooge ( Kudamppuli ), but can use mango pieces, tamarind or tomatoes for a sour taste. But it is a unique taste by using kudamppuli in fish curry.

Try this spicy fish curry and enjoy you meal!

Karimeen curry recipe | Kerala fish curry recipe | കരിമീൻ കറി

Karimeen curry recipe | Kerala fish curry recipe | കരിമീൻ കറി

Ingredients

  • Pearl spot (Karimeen) - 4 nos
  • Green chilly - 4 nos (slits)
  • Ginger - 1 pieces (chopped)
  • Turmeric powder - 1/2tsp
  • Red chilly Powder - 1tbsp
  • Fenugreek seeds - 1/4tsp
  • Small onion (shallots) - 5 nos (chopped)
  • Kudampuli (gambooge) - 3 pieces
  • Curry leaves - 2 springs
  • Coconut oil - 3 tbsp
  • Grated coconut - 3 cup
  • Water - 4 cups
  • Salt to taste

Method

Step 1

Clean and wash the fish ( Karimeen ) using lime juice and salt.

Step 2

Put the grated coconut in a blender and add 4 cups of water.

Step 3

Blend on high speed for 10 minutes until thick and creamy. Pour this through a strainer to get the coconut milk. Keep it aside.

Step 4

Take a clay pot and pour the coconut milk into the clay pot then add red chilly powder, turmeric powder, chopped ginger, green chilly, salt, and kudampuli. Then mix well with a spoon.

Step 5

Place the clay pot in the stove and allow it to boil for 10 minutes and stir occasionally.

Step 6

Now the gravy becomes thick, add the karimeen and cook in a low flame for 10 minutes.

Step 7

Heat a pan add 3 tsp of coconut oil and fenugreek seeds. When the fenugreek seed spulter add the sliced small onion, curry leaves and saute till it become light brown.

Step 8

Add this to the curry and mix well. Close the clay pot with a lid for 5 minutes.

Step 9

Switch off the flame.

Step 10

Tasty Karimeen curry is ready.

Step 11

Karimeen curry is served with cooked rice, chappathi, idiyappam etc.

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