Karimeen or fresh pearl spot cooked in creamy coconut milk gravy is very tasty and is the perfect accompaniment for rice, chapathi, roti or porotta. Check out the amazing recipe of special pearl spot curry.
Ingredients
500 gms pearl spot
1 small piece ginger
12 shallots
15 glasses coconut milk
2 Malabar tamarinds
For the masala
½ tsp turmeric powder
1 tsp regular chilli powder
2 tsp Kashmiri chilli powder
Preparation
Take crushed ginger, shallots and curry leaves in an earthen chatty
Into it add turmeric powder, chilli powder and Kashmiri chilli powder
Mix well using your fingers
Add 1 ½ glasses coconut milk and mix well
Now add the soaked Malabar tamarind and salt as required
Turn on the flame and bring the gravy to a boil
Add the fish when the gravy begins to boil
Cook for 15 minutes on low flame with the lid on
Turn off the flame when the oil from the coconut milk begins to separate
Sauté some shallots in coconut oil and add into the curry
Add two sprigs curry leaves too
Close the lid and keep the curry aside for half an hour
Tasty karimeen thilapichatu is ready to serve.
