Karimeen Mappas

Kappa Vevichathu & Beef Curry
November 27, 2010
Kuttanadan Fish Curry- Meen curry
November 27, 2010
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karimeen-mappas

 

  1. Karimeen – 1/2 kg, cleaned
  2. Turmeric powder – 1/4 – 1/2 tsp
    Chili powder – 1/2 – 1 tsp
    Pepper powder – 1/2tsp
    Vinegar – 1 tsp
    Salt
  3. Onion – 1, big
    Ginger & garlic – 1 tbsp each, finely sliced
    Green chili – 4-5
  4. Tomato – 1, big
  5. Cardamom – 2
    Cloves – 2
    Cinnamon – a small piece
  6. Pepper powder – 1 tsp
  7. Cashew paste – 1 1/2 tbsp
  8. Medium thick coconut milk – 1 cup
    Thick coconut milk – 1 cup
  9. Coconut oil
    Salt
    Curry leaves

Marinate the cleaned fish pieces with number 2 ingredients and keep it aside for 10 minutes. Shallow fry the marinated fish pieces, it should be half cooked only. Make sure that fish pieces do not become brown colour.

In the same pan, splutter cardamom, cinnamon & cloves. Add ginger, garlic, onion & green chili. Saute till the onion becomes soft. Add tomato and cook till it becomes soft. Add medium thick coconut milk and salt. When it boils add the fried fish pieces. Cover and cook in low – medium flame for 5-10 minutes. Add cashew paste to the thick coconut milk and stir well. Add the thick coconut milk to the curry. Cook for 5 minutes (approx). When it is about to boil, remove from gas. Garnish with coriander leaves.

Serve it with appam, bread, chappathi etc;