KARIMEEN CURRY | PEARL SPOT IN COCONUT MILK SAUCE

Ingredients

1. Karimeen/pearl spot – 2 nos
2. Fenugreek seeds-1/4 tsp
3. Curry leaves- 1 sprig or more
4. Ginger-chopped- 1″ piece
5. Garlic-chopped- 2 large cloves
6. Green chilies-sliced-2 nos( or to taste)
7. Shallots sliced- 10 nos
8. Onion -sliced- 2 medium sized
9. Kashmiri chili powder-2 to 3 tsp(or to taste)
10. Coriander powder- 1 tbsp
11. Turmeric powder-1/2 tsp
12. Black pepper powder-1/2 tsp
13. Water-1/8 cup + more as required
14. Tomato- sliced- 1 large
15. Kokum/fish tamarind/kudampuli-2 small pieces
16. Thin coconut milk-1 cups
17. Thick coconut milk-1/2 cup
18. Salt to taste

For marination

1. Kashmiri chili powder- 1 tsp
2. Black pepper powder-1/2 tsp
3. Coriander powder- 1 tsp
4. Turmeric powder-1/4 tsp
5. Water -as required
6. Salt to taste

Method

• Marinate fish with the ingredients listed under ‘for marination’.Keep aside for about 10 to 15 minutes.
• Heat oil in a pan and shallow fry the fish until 3/4 th done,turning once in between.Transfer it onto a kitchen towel.
• In the same pan ( add more oil if required) add fenugreek seeds,saute for a few seconds.Add curry leaves,ginger and garlic ,saute till raw smell leaves.
• Now add green chilies ,shallots and onion,Saute till onion turns golden brown.
• Next add kashmiri chili powder,coriander powder,turmeric powder,black pepper powder and 1/8 cup water.Cook for about 2 minutes ,stirring well in between.
• Add tomato and cook until it turns mushy.( you can transfer this masala to clay pot/manchatti or continue cooking in the same pan)
• Next add thin coconut milk,about 1/4 cup water ,salt and kokum pieces.Bring it to a boil and add the fish pieces.
• Cook for for about 4 to 5 minutes.Add thick coconut milk,gently swirl the pan and bring it to just under a boil. Add more curry leaves ,if desired.

Serve with rice.