Naadan Karimeen Curry
Cooked low and slow until the masala melds into the gravy, this fish curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.
Ingredientsfor 3 servings
- Karimeen 5 or 6
- Onion 1
- Shallot 6
- Green chilly 3
- Ginger 1 inch piece
- Garlic 3 cloves
- Mustard 1 tsp
- Fenugreek seeds 1/4 tsp
- Curry leaves 2 sprig
- Coconut milk 1 cup
- Coriander powder 1 tsp
- Chilly powder 2 tsp
- Turmeric 2 tsp
- Salt, to taste
Preparation
Step 1
Marinate fish with little of all masalas.
Step 2
Heat a kadai pour oil and when its hot add fenugreek and mustard.
Step 3
When it allow to crackles add onion ginger garlic curry leaves and green chilly.
Step 4
Cook it, stirring well. Then add the rest masalas and give it a good stir.
Step 5
Pour water and cocum seeds.
Step 6
When it boils put fish.
Step 7
When fish gets cooked pour coconut milk.
Step 8
Mix it well and when it boils off the flame.
Step 9
Transfer to serving dish.
Tip
The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.
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