Wednesday, 15 January 2014

Karimeen pothinjathu/ Pearl spot with masala dry gravy :

Karimeen pothinjathu/  Pearl spot with masala dry gravy :

This is one of my most fvrt Karimeen preparation. 

Step One :- Fry Karimeen

Ingredients :-
Karimeen/Pearl Spot - 2
Red chilli powder - 1/2 tea spoon
Turmeric powder - A Pinch
Pepper powder - 1/2 tsp
Curry Leaves.


Mix all the powders and salt and adding a little water make a paste with it. Apply the paste to the fish and keep it for 10 mnts. Heat oil and sprinkle curry leaves. Layer fish on top of it. Shallow fry both sides 5 mnts each. We are not frying this all the way through. Just sealing the flesh. Remove from oil and keep it to one side. Dont remove the pan from the heat we need this for step two.

Step Two:


Ingredients :-
Red onion - big sliced - one or 12 shallots sliced.
Green chilli- sliced - 2 Nos
Tomatto- small ones - 2 Nos ( Sliced)
Ginger - Thinly sliced - 1 table spoon
Garlic - 1/2 table spoon (thinly sliced)
Cardamom - 2
Clove -2
Cinnamon – a small piece
Crushed pepper - 4/3 table spoon
Thick coconut Milk- 1 cup / Coconut milk powder - 1 1/2 table spoon.
Curry leaves.

1.Add cardamom, cinnamon and cloves to the pan used to fry the Pearl-spot.
 2.Add ginger, garlic and saute well. 
3.Now add onion, green chili and salt. Keep it in medium heat and saute till the onion becomes soft. 
4.Add tomato and pepper powder and cook till it becomes soft. 
5. If you are using the coconut powder add the powder and fry for 2 mnts and add 1 cup hot water or dilute 1/4th of coconut milk as medium thick and add thi coconut milk to the gravy. When it boils add the fried fish pieces. Don,t stir this cover and cook in low/ medium flame for 5-8 mnts. Make sure the gravy is thickening. And add the remaining coconut milk as you go along spoon by spoon. After 5- 7 mnts you can turn the fish ones and add the remaining coconut milk . Cook for further 5 minutes or about to  boil then remove from gas. Sprinkle some 1/4 spoon coconut milk. Serve warm. 

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