Karimeen Mappas is among the most appetising seafood delicacies available on our shores. The delicate texture of the produce, immersed in a rich broth consisting of coconut milk and a hot spice mix, will enamour your taste buds for life. The recipe below has been handpicked from households across God's Own Country.

Ingredients
Karimeen (Pearl spot) - 200 gm.
Coconut - Half a coconut
Coconut oil - 50 ml
Mustard - 5 gm.
Fenugreek - 5 gm.
Curry leaves - to taste
Shallots-sliced - 30 gm.
Ginger-sliced - 10 gm.
Garlic-sliced - 10 gm.
Green Chillies split - 10 gm.
Vinegar - 10 ml
Salt - to taste

Ground Paste
Dried Chillies - 5 gm.
Coriander - 10 gm.
Shallots - 2 gm.
Ginger - 5 gm.
Turmeric - 2 gm.

Method of Preparation
Marinate the fish with half of the ground masala and fry till half done. Heat coconut oil and add mustard. When it splutters, add fenugreek and then curry leaves. Add shallots, ginger, garlic, green chillies and sauté. After some time add the remaining portion of ground paste. Let it brown and then add second extraction of coconut milk. Add the fish, vinegar and salt. Cover it partially and cook. When the fish is cooked, add the first extraction of coconut milk, boil it once and remove from fire. Serve hot.