Pearl Spot Fish Boiled with Shallots and Chilli (Karimeen Thilappichathu)2012-06-02
- 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
First step is to crush the shallots, kashmiri red chilli, green chilli and ginger using a stone crusher or mixer.
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.
Pour 1 cup water and salt to taste to the creamy mixture and allow the mixture to boil for 5 minutes.
Then add the striped pieces of Pearl Spot Fish (karimeen) and curry leaves to the mixture and boil for 10 more minutes.
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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