The fish, known locally in Kerala as Karimeen, is considered a delicacy. Some of the prominent dishes are the Karimeen Fry, Karimeen Molly, Karimeen Pollichathu, Karimeen Thengappal curry etc. I will add Karimeen Pollichathu after this recipe. The fish is fairly expensive and is available throughout the year. It is a fresh water fish.
Karimeen Thengappal Curry is an authentic and unique fish curry of Kerala especially Kuttanadu at Alappuzha District. Karimeen is known as Pearl Spot fish. In this dish, Karimeen is cooked in coconut milk. In Karimeen mappas also, the fish is cooked with coconut milk. But here we do not fry the fish before cooking. Karimeen thengappal curry is very tasty and can serve with Appam or with meals also.
See the recipe:
INGREDIENTS
Karimeen (Pearl Spot) - 1/2 kg
Onion - 2 (big) (chopped lengthwise)
Green Chillies - 10 (slitted)
Ginger - 1 table spoon (chopped)
Garlic - 10 cloves (chopped)
Mustard seeds - 1 teaspoon
Coriander Powder - 2 table spoon
Turmeric Powder - 1/4 teaspoon
Coconut Milk - 1 cup (thick milk) (first extract)
Coconut milk - 1 1/2 cup (Thin milk) (second extract)
Curry leaves - 3 springs
Tomato - 1 (chopped)
Kudam Puli ( Malabar Tamarind ) (Pot Tamarind) - 2 pieces
METHOD
Clean, Wash and cut Karimeen into two pieces. Heat oil in a curry chatty ( clay chutty) and add mustard seeds. When it splutter, add chopped onion, ginger, garlic, green chillies and curry leaves to it and saute well in low flame. Add some water to coriander powder and turmeric powder to make a paste. When the onion mix get light brown, add this paste to it and stir well. Saute for 5-8 minutes in low flame. Then add chopped tomato and stir well and mix it well. Add some water and salt to it and mix well. Allow the gravy to boil on medium flame. When the gravy get boiled, add kudam puli. Then add Karimeen one by one to the curry and after that, cover it with a lid and cook in low flame. After 10 minutes, remove the lid and add the thin coconut milk and mix well. Cook for 5 minutes in low flame. Finally add thick coconut milk and curry leaves to it and cook in low flame for 3 minutes more. Don't allow the gravy to boil. Turn off the flame. Karimeen Thengapal Curry is ready. Enjoy....
5. Saute well in low flame. Mix coriander powder and turmeric powder with some water and make a paste.
13. Now turn off the flame. Karimeen Thengapal Curry is ready. Enjoy the delicious curry with Appam or meals..
Like this recipe? Try this delicious Karimeen Curry and share your comments here.
BINDU JAYESH
bindurohinipillai@gmail.com
Karimeen Thengappal Curry is an authentic and unique fish curry of Kerala especially Kuttanadu at Alappuzha District. Karimeen is known as Pearl Spot fish. In this dish, Karimeen is cooked in coconut milk. In Karimeen mappas also, the fish is cooked with coconut milk. But here we do not fry the fish before cooking. Karimeen thengappal curry is very tasty and can serve with Appam or with meals also.
KARIMEEN THENGAPAL CURRY
See the recipe:
INGREDIENTS
Karimeen (Pearl Spot) - 1/2 kg
Onion - 2 (big) (chopped lengthwise)
Green Chillies - 10 (slitted)
Ginger - 1 table spoon (chopped)
Garlic - 10 cloves (chopped)
Mustard seeds - 1 teaspoon
Coriander Powder - 2 table spoon
Turmeric Powder - 1/4 teaspoon
Coconut Milk - 1 cup (thick milk) (first extract)
Coconut milk - 1 1/2 cup (Thin milk) (second extract)
Curry leaves - 3 springs
Tomato - 1 (chopped)
Kudam Puli ( Malabar Tamarind ) (Pot Tamarind) - 2 pieces
METHOD
Clean, Wash and cut Karimeen into two pieces. Heat oil in a curry chatty ( clay chutty) and add mustard seeds. When it splutter, add chopped onion, ginger, garlic, green chillies and curry leaves to it and saute well in low flame. Add some water to coriander powder and turmeric powder to make a paste. When the onion mix get light brown, add this paste to it and stir well. Saute for 5-8 minutes in low flame. Then add chopped tomato and stir well and mix it well. Add some water and salt to it and mix well. Allow the gravy to boil on medium flame. When the gravy get boiled, add kudam puli. Then add Karimeen one by one to the curry and after that, cover it with a lid and cook in low flame. After 10 minutes, remove the lid and add the thin coconut milk and mix well. Cook for 5 minutes in low flame. Finally add thick coconut milk and curry leaves to it and cook in low flame for 3 minutes more. Don't allow the gravy to boil. Turn off the flame. Karimeen Thengapal Curry is ready. Enjoy....
1. Clean, wash and cut Karimeen into pieces.
2.Heat oil in a chutty, and add mustard seeds. Allow it to splutter.
3. Add chopped onion to it
4. Add ginger, garlic, green chillies and curry leaves.
5. Saute well in low flame. Mix coriander powder and turmeric powder with some water and make a paste.
6. When the onion mix get sauteed, add this paste.
7. Mix it well and saute for 8 minutes.
8. Add chopped tomato to this mix and saute well.
9. Add salt and water to it and allow it to boil.
10. When it get boiled, add kudam puli and Karimeen pieces
11.Cover the chutty with a lid and allow it to cook for 10 min in low flame. Then open the lid and add thin coconut milk to the curry and mix well. Cook for 5 min.
12.Finally add thick coconut milk and cook for 3 min in low flame. Don't allow it to boil.
13. Now turn off the flame. Karimeen Thengapal Curry is ready. Enjoy the delicious curry with Appam or meals..
Like this recipe? Try this delicious Karimeen Curry and share your comments here.
Thank You
bindurohinipillai@gmail.com
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