Pearl Spot Fish Boiled with Shallots and Chilli (Karimeen Thilappichathu)

  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Pearl Spot Fish Boiled with Shallots and Chilli (Karimeen Thilappichathu)

The secret in making Pearl Spot Fish boiled with shallots and Chilli (Karimeen Thilappichathu), a very spicy dish traditionally made in southern most state of India, Kerala is to mix the ingredients in proper proportion…


  • Pearl Spot Fish (Karimeen) - 500gm
  • Shallots - 100 gm
  • Kashmiri Red Chilli - 10 nos
  • Green Chilli - 3 nos
  • Thin Sliced Ginger - 1 tbsp
  • Piece Gambooge (Kudampuli) - 2 pieces
  • Red Chilli Powder - 1 tsp
  • Curry Leaves - 15 leaves
  • Coconut Oil - 5 tbspn
  • Water - 1 cup
  • Salt - to taste


Step 1

First step is to crush the shallots, kashmiri red chilli, green chilli and ginger using a stone crusher or mixer.

Step 2

Heat a clay pot (Mannu Chatti) and pour 4 spoons of coconut oil. Once the oil is hot add the crushed mixture and mix well until it becomes creamy. Now add gambooge and red chilli powder.

Step 3

Pour 1 cup water and salt to taste to the creamy mixture and allow the mixture to boil for 5 minutes.

Step 4

Then add the striped pieces of Pearl Spot Fish (karimeen) and curry leaves to the mixture and boil for 10 more minutes.

Step 5

Switch off the flame and add 1 spoon of coconut oil on top and sprinkle 5 curry leaves. Now the dish is ready to be served...Enjoy the real spicy dish.




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