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Side Dish

Kerala Karimeen Masala | Pearl Spot Fish Masala

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 4 servings

4 nos Karimeen(Pearl Spot — cleaned
2 tbsp Oil
1 pinch Mustard seeds
2 nos Onion Sliced, medium size
2 nos Tomato Sliced, small size
11/2 inch Ginger Thinly — chopped
1 Clove garlic — thinly sliced
4 nos Green chilli — cut into 2 pieces
1 String Curry leaves
1/2 tsp Turmeric powder
1 tsp Coriander powder
3/4 tsp Garam masala
1/2 tsp Cumin powder
1 tsp Black pepper — crushed
2 tsp Lime juice
2 - Yoghurt
Salt, to taste
150 ml Water Boiled

Preparation

Step 1
Set a pan over medium heat and pour in the oil, add the mustard seeds and allow it to allow to crackle.
Step 2
Add the sliced onion and cook it, stirring until its golden brown.
Step 3
Add the chopped ginger, garlic, green chillies and fry it for 2 minutes. :-Try to add fresh ginger and garlic instead of paste.
Step 4
Add the tomato and fry for 2 minutes.
Step 5
Add the turmeric, coriander and cumin powder and fry for 1 minute.
Step 6
Add the yogurt and stir it well.
Step 7
Add 150 ml of boiled water, salt and mix it all well and let it all boil on medium heat for 2 minutes.
Step 8
Add the cleaned fish (you can cut your fish into half if you like).
Step 9
Add garam masala and mix it all well and cover it with a lid and let it cook on simmer for 12 minutes.
Step 10
Add lime juice, mix it again and add the crushed pepper.
Step 11
Do not use thin powder.
Step 12
Cover it again and simmer it again for 5 minutes.
Step 13
Leave enough gravy unto your desire.
Step 14
Then turn off your cooker and add the curry leaves.
Step 15
Ready to serve now! :-Its a good combination with rice or chappatis.
Step 16
Note: Preparing this Karimeen Masala dish with Karimeen found in backwater of Kumarakam will enhance the taste of the curry.

Tip

A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.

Karimeen Masala Recipe

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Side Dish

Kerala Karimeen Masala | Pearl Spot Fish Masala

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 4 servings

4 nos Karimeen(Pearl Spot — cleaned
2 tbsp Oil
1 pinch Mustard seeds
2 nos Onion Sliced, medium size
2 nos Tomato Sliced, small size
11/2 inch Ginger Thinly — chopped
1 Clove garlic — thinly sliced
4 nos Green chilli — cut into 2 pieces
1 String Curry leaves
1/2 tsp Turmeric powder
1 tsp Coriander powder
3/4 tsp Garam masala
1/2 tsp Cumin powder
1 tsp Black pepper — crushed
2 tsp Lime juice
2 - Yoghurt
Salt, to taste
150 ml Water Boiled

Preparation

Step 1
Set a pan over medium heat and pour in the oil, add the mustard seeds and allow it to allow to crackle.
Step 2
Add the sliced onion and cook it, stirring until its golden brown.
Step 3
Add the chopped ginger, garlic, green chillies and fry it for 2 minutes. :-Try to add fresh ginger and garlic instead of paste.
Step 4
Add the tomato and fry for 2 minutes.
Step 5
Add the turmeric, coriander and cumin powder and fry for 1 minute.
Step 6
Add the yogurt and stir it well.
Step 7
Add 150 ml of boiled water, salt and mix it all well and let it all boil on medium heat for 2 minutes.
Step 8
Add the cleaned fish (you can cut your fish into half if you like).
Step 9
Add garam masala and mix it all well and cover it with a lid and let it cook on simmer for 12 minutes.
Step 10
Add lime juice, mix it again and add the crushed pepper.
Step 11
Do not use thin powder.
Step 12
Cover it again and simmer it again for 5 minutes.
Step 13
Leave enough gravy unto your desire.
Step 14
Then turn off your cooker and add the curry leaves.
Step 15
Ready to serve now! :-Its a good combination with rice or chappatis.
Step 16
Note: Preparing this Karimeen Masala dish with Karimeen found in backwater of Kumarakam will enhance the taste of the curry.