Karimeen Curry

Karimeen Curry is an authentic fish delicacy in Kerala, God’s Own Country. Pearl Spot or Karimeen Curry is very much enjoyed and is the perfect combination with hot rice for noon day meals. Instead of Gambooge or Kudampuli, I used tamarind paste for the sour flavor. The tangy flavor of tamarind makes Karimeen Curry unique and distinct. This is a spicy fish delicacy with a delectable taste and flavor. I love Kappa with Karimeen Curry, my mother’s special dish she serves with love. But you have to be careful with the little bones that stick out. Delicious and spicy fish curries are a must for every Malayali for noon day meals. Karimeen Curry is a traditional favorite in Kerala Cuisine. Seasoning the curry with fresh coconut oil grants a unique taste and aroma to the dish. You can catch the smell from the air when the dish is prepared.

Kerala is a land of coconuts and freshly prepared coconut oil is available in plenty. I usually prepare Karimeen Curry with coconut oil from scratch. Kerala is quite famous for its coastal areas and backwaters and Pearl Spot or karimeen is caught in plenty. Karimeen dishes are an exotic delicacy served in top rated hotels and restaurants specially aimed for the tourists visiting the greenery. A lot many dishes like Crispy Karimeen Fry, Karimeen Pollichathu etc. adorn Kerala homes. Pearl Spot fishes are quite costly in Kerala. Karimeen Curry with its spicy and tangy flavored gravy is one of the popular dishes in Kerala Cuisine that beats almost all fish curries. Karimeen fishes are simmered and slow cooked in the gravy and clay pots are preferably used for the preparation. Fish is nutritious, rich in protein and other vital nutrients required for the dish. You can discover a well detailed Karimeen Curry here.

Karimeen Curry

Fish(Karimeen) curry

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Cuisine Kerala

Servings 3 people

Ingredients

  

1x2x3x

• 1/2 kg Karimeen cut into pieces
• Vinegar A little
• 2 tbsp Oil
• 1/2 tsp Mustard seeds
• Curry leaves A few
• 1 no Onion
• 1" piece Ginger
• 6 nos Garlic pods
• 2 nos Chillies
• 1 tbsp Chilly powder
• 2 tsp Coriander powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Fenugreek Seeds Uluva
• 1/2 tsp Mustard seeds
• 1/2 tsp Tamarind Puli
• 1 no Tomato
• 1/2 tsp Coconut Oil
• Salt As reqd

Instructions

 

• Put fish in cold water.
• Add 1/2-cup salt, vinegar and keep for 15 minutes. Remove and cut.
• Heat oil in a pan.
• Add mustard seeds followed by curry leaves, onion, ginger and garlic.
• Fry till onions are golden brown.
• Add tomato and fry.
• Add coriander powder, chilly powder and turmeric powder and fry well.
• Add water with tamarind juice.
• Add salt and allow it to boil.
• Add fish and cook till done.
• Heat coconut oil and add fenugreek seeds. Pour this over the gravy.
• Allow to simmer for 1/2 hour on low fire till the gravy thickens.

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