Karimeen Pal Curry

Ingredients

1. Karimeen (Pearlspot)   -1/2 kg.
2. Onion – 3 medium, sliced length wise
3. Ginger chopped-1 tea spoon
4. Garlic chopped -10 cloves
5. Green chillies  -8 to 10 nos  sliced
6. Curry leaves  -2 sprigs
7. Mustard seeds-1/4 tea spoon
8. Coriander powder-2 table spoon
9. Turmeric powder  – 2 pinches
10. Salt  – to taste
11. Coconut milk – 1cup thick milk [first extract ]
12. Mustard seeds- 1/4 tea spoon
13. Tomato- 2 nos chopped
14. water- 1/2 cup

 

                              Heat  the oil in a thick bottom vessel and add mustard seeds. After that add onion ,ginger, garlic ,green chilli and curry ieaves and saute it in low flame till it becomes slight brown.  

 

Make a paste of coriander powder  and turmeric powder.Put the paste in the above mix and saute it for ten minitues in very low flame. Then add the chopped tomato and stir it well till the mix combines. Add salt and water in the mix and bring to boil on medium flame. Once boiled, place the karimeen in the boiling gravy one by one and cover the vessel with a lid and lower the flame.After ten minutes  add the thin coconut milk [second extract] and combine the mix with out lid for five minitues in low flame.Last add the thick coconut milk [first extract] and curry leaves. Continue on low flame for 2-3 minutes or till the gravy is back to a boil and turn off.

Enjoy delicious Karimeen Pal curry! Best with Appam.