Karimeen Varuthu Palu Curry

Karimeen or Pearlspot is a tasty fish we get in Kerala. ‘Karimeen Pollichathu’ has become world famous! ‘Karimeen Varuthu Palu Curry’ is a dish made often in Christian homes in Kerala. In this recipe, first the fish is fried lightly and then cooked in a coconut milk gravy. It is a very tasty curry and goes well with rice, bread, appam, idiyappam, puttu or dosa! If Pearlspot is not available, you can replace it with Pomfret, Seer fish or Tilapia.

Ingredients:

Karimeen -1 kg

Chilli powder -1 tsp

Turmeric powder -1 tsp

Pepper powder -1/2 tsp

Vinegar -1 tbsp

Salt -1 tsp

Oil -for frying

For the Gravy:

Onion -1 big sliced

Ginger -2 tbsp chopped

Garlic -1 tbsp chopped

Green chillies -5 slit

Curry leaves -2 sprigs

Coriander powder -3 tsp

Turmeric powder -1 tsp

Pepper powder -1 tsp

Thin coconut milk -2 cups

Thick coconut milk -1 cup

Vinegar -2 tbsp

Salt -to taste

Coconut oil -2 tbsp

Method:

In a vessel, mix together chilli powder, turmeric powder, pepper powder, vinegar and salt. Smear this paste on the fish pieces and keep aside for half an hour. Fry them in oil till light brown in color. Keep aside. Heat oil in a large pan, fry onions, ginger, garlic, green chillies and curry leaves till the onion tuns light brown in color. Add coriander powder, turmeric powder and pepper power. Fry for few seconds and add thin coconut milk, vinegar and salt. Cover and cook till it boils. Now add the fried pieces of fish. Pour some gravy over the top of the fish pieces, cover and let it simmer for about 10 minutes on low flame. Open the lid and add the thick coconut milk. Mix gently or twist the pan. When it is about to boil, put off the flame. Serve hot.

Note : you can use the coconut milk or coconut milk powder available in stores. To make thin coconut milk, dilute it with water.