Kerala fish delicacies have earned a name for itself among travellers worldwide. Pearl Spot (Karimeen) Pomfret (Aavoli), Seer Fish (Neymeen) etc. are some of the fishes greatly in demand. Of them, the lip-smacking taste of Karimeen amazes all fish lovers. A variety of dishes are made with Karimeen. Here is the recipe of a Karimeen dish.
Fish cut into small pieces – 1/2 kg (karimeen)
Shallots – 2 cups
Ginger – 1 tbsp
Garlic – 3 big pods
Green chillies – 4 or 5
Chilly flakes (crushed) -1 tsp
Gamboge (kudam puli) – 3
Turmeric powder – 1/2 tsp
Thin coconut milk – 1 cup
Thick coconut milk – 1/4 cup
Curry leaves – 1 or 2 sprigs
Coconut oil – for sautéing + 1 tsp for garnishing (Optional)
Salt – to taste
Method of Preparation
Soak kudam puli in 1/4 cup of salt water and keep aside. Crush shallots, ginger, garlic and green chillies together and keep it aside too.
Heat coconut oil in a pan; preferably in an earthen vessel. Add half of the curry leaves and crushed ingredients along with chilly flakes and sauté them for two to three minutes in medium heat. Do not let the shallots turn brown. Stir in turmeric powder and mix everything together.
Now add the kudam puli along with water. Stir and let it boil. Gently arrange the fish pieces on the bottom of the pan and pour in the thin coconut milk.
Cover it with a lid and let the fish get nicely cooked in the coconut milk. When it is done, add thick coconut milk, gently mix it and switch off the stove. Add the rest of the curry leaves and 1 tsp coconut oil to garnish. Cover and keep it undisturbed for half an hour. Serve with rice or roti.