Karimeen Coconut Milk Curry

Karimeen Coconut Milk Curry is an exotic dish in Kerala Cuisine. Among fishes, Karimeen is a delicacy for most of the Malayalee community in general. Karimeen has good taste and flavor that titillates taste buds. Kerala is quite famous for its scenic beauty and backwaters and it is in these backwaters that these Pearl Spot fishes live and breed in large quantities. The best variety of Karimeen comes from Kumarakom, yet another backwater tourism destination. Karimeen is prized for its nutrition aspect, delicious flavor and high demand. These fishes are categorized as ‘upper middle class’ fish and rated high. You will find a lot many authentic dishes with Karimeen. Restaurants functioning in the tourism sector serve Karimeen dishes at exorbitant rates. Karimeen Coconut Milk Curry is a specialty dish with Karimeen cooked in coconut milk spiced with ginger and ‘kanthari’. In Kerala, Bird’s Eye Chilli is known as ‘Kanthari Mulaku’ because it is extremely hot.

Karimeen Coconut Milk Curry is quite simple and easy to prepare that doesn’t demand much time and effort. Bird’s Eye Chilies the main hero here, contains high amounts of capsaicin that is considered quite healthy. You will find a lot many people shifting to kanthari revolution these days. People are fast planting kanthari plants in their vicinity. Capsaicin benefits those suffering from inflammatory disorders like arthritis, psoriasis and diabetic neuropathy. Pearl Spot fishes are low in fat and are high in protein. Karimeen is rich in fatty acids and lowers blood pressure preventing heart strokes. It also minimizes risk of Alzheimer’s disease and improves the mental functions. There are lot many thin bones in Karimeen but with practice you can easily master it. My small child handles these fishes alone. You can explore a well detailed Karimeen Coconut Milk Curry here. Enjoy the tasteful difference in the spice. 

Karimeen Coconut Milk Curry

Sapna Anu BGeorge

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Kerala

Servings 2 people

Ingredients

  

1x2x3x

• 2 nos Karimeen (medium sized)
• 1 Cup Coconut Milk
• 5 nos Green Chillies
• 2 tsp Coriander
• 1 tbsp Pepper
• 2 tsp Curry leavess
• 2 pieces Kokum pods
• 1/2 tsp Turmeric powder
• 5-6 nos. Kanthari
• 1 tsp Ginger Chopped lengthwise
• 1/4 cup Coconut Oil
• 1 tsp Mustard seeds
• As reqd Salt

Marination Ingredients:

• Few Curry leaves
• Green chillies
• Coriander Leaves
• Kokum Pod A piece
• Pepper
• 2 tsp Curry leaves

Instructions

 

• Take the ingrediends for marination: green chillies, turmeric powder, black pepper, coriander leaves, curry leaves, a piece of kokum pod, salt and blend in a mixer to a fine mixture.
  
• Marinate the karimeen with the above prepared marinade for a few minutes.
  
• In coconut oil, shallow fry the karimeen to a golden brown color.
  
• Take an earthen pot and add 2 tbsp coconut oil. Heat oil and add mustard seeds. When it splutters, add the roasted Karimeen pieces on the seasoning. Pour a cup of coconut milk into this. Add kanthari and ginger pieces and cook covered over medium heat.
  
• Cook for about 10 minutes.
  
• After 10 minutes, turn off the heat, add salt and serve in a flat pan.
  

Notes

Note : Our native Karimeen is roasted and cooked in coconut milk. Here the unique taste comes from marinating with green chillies, coriander eaves, kokum pods and salt. This changes the total taaste. Cooking in coconut milk with kanthari and ginger makes it tastier. A tasteful difference in the spice that we are familiar with!

You can visit this link Nadan Karimeen Fry. You can also visit this link Karimeen Pollichathu.

 

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