Karimeen Coconut Milk Curry

Ingredientsfor 2 servings

• 2 nos Karimeen (medium sized
• 1 cup Coconut Milk
• 5 nos Green Chillies
• 2 tsp Coriander
• 1 tbsp Pepper
• 2 tsp Curry leavess
• 2 piece Kokum pods
• 1/2 tsp Turmeric powder
• 5-6 nos Kanthari
• 1 tsp Ginger Chopped lengthwise
• 1/4 cup Coconut Oil
• 1 tsp Mustard seeds
• Salt, as needed
• Curry leaves, a few
• Green chillies
• Coriander Leaves
• Kokum Pod A piece
• Pepper
• 2 tsp Curry leaves

Preparation

1. Step 1

   Get the ingrediends for marination: green chillies, turmeric powder, black pepper, coriander leaves, curry leaves, a piece of kokum pod, salt and blend in a mixer to a fine mixture.

2. Step 2

   Marinate the karimeen with the above prepared marinade for a few minutes.

3. Step 3

   In coconut oil, pan-fry the karimeen to a golden brown color.

4. Step 4

   Get an earthen pot and add 2 tbsp coconut oil. Heat oil and add mustard seeds. When it allow to crackles, add the roasted Karimeen pieces on the seasoning. Pour a cup of coconut milk into this. Add kanthari and ginger pieces and Put the lid on and cook over medium heat.

5. Step 5

   Cook for about 10 minutes.

6. Step 6

   After 10 minutes, turn off the heat, add salt and serve in a flat pan.