Hi, I am back after the vacation :). Thanks for your wishes, had a great time back home. Thank you for visiting the blog and trying out the recipes and writing to me. I hope I’ve answered all your comments/feedback, if in case I’ve missed any, please don’t hesitate to remind me.
Some of my blogger friends passed me a wonderful award. Priya, Pooja and Ria passed me the ” I love your blog award”. Thanks a ton dear friends.
Now this recipe comes straight from my mother in law’s kitchen. Karimeen is a delicacy for most of the malayalees. You can try this recipe with Pomfret and Kingfish also.
Here goes the recipe:
- Karimeen – 1/2 kg, cleaned
- Turmeric powder – 1/4 – 1/2 tsp
Chili powder – 1/2 – 1 tsp
Pepper powder – 1/2tsp
Vinegar – 1 tsp
Salt - Onion – 1 big, sliced finely
Ginger & garlic – 1 tbsp each, finely sliced
Green chili – 4-5 - Tomato – 1 big, sliced
- Cardamom – 2
Cloves – 2
Cinnamon – a small piece - Pepper powder – 1 tsp
- Cashew paste – 1 1/2 tbsp
- Medium thick coconut milk – 1 cup
Thick coconut milk – 1 cup - Coconut oil
Salt
Curry leaves
Marinate the cleaned fish pieces with number 2 ingredients and keep it aside for 10 minutes. Shallow fry the marinated fish pieces, it should be half cooked only. Make sure that fish pieces do not become brown colour.
In the same pan, splutter cardamom, cinnamon & cloves. Add ginger, garlic, onion & green chili. Saute till the onion becomes soft. Add tomato and pepper powder and cook till it becomes soft. Add medium thick coconut milk and salt. When it boils add the fried fish pieces. Cover and cook in low – medium flame for 5-10 minutes. Add cashew paste to the thick coconut milk and stir well. Add the thick coconut milk to the curry. Cook for 5 minutes (approx). When it is about to boil, remove from gas. Garnish with coriander leaves.
Serve it with appam, bread, chappathi etc;
