Karimeen / Pearl spot fish – 4 nos
Shallots / kunjulli sliced – 1/2 cup
Greeen chilli slit – 2 nos
Ginger chopped – 1 tbsp
Kashmiri powder- 2 tbsp
Red chilli powder – 1/2 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Vinegar – 2 tbsp or as needed
Coconut oil – 2 tbsp
Heat oil in a earthen pot ( munchatti ). Saute chopped onions, green chillies, ginger and curry leaves.
When onion turn light brown colour. Lower the heat, add kashmiri chilli powder, red chilli powder, turmeric powder. Saute well. When the raw smell of the powder disappears, add required water, vinegar and salt. When it starts to boil, add fish pieces. Close the lid and cook for 3 minute high flame, Then lower the heat and keep it for another 8- 10 minutes or until the fish is cooked.
Serve hot with rice.
11 thoughts on “Karimeen thilapichathu kochi ( Cochin )style / Kochi style Pearl spot curry”
Karimeen thilapichathu adipoli beena
It looks like a very tasty meal, Beena.
Simply superb it is Beena..
Eniku randum vennam, karimeen porichathum curry vechathum 🙂 kothi sahikunilla Beena 🙂
I love fish curry because it is very appetizing! Yums!
Very Nice Beena
Ennae kothippichu…… super temting one….!!!
Despite the simple cooking this curry looks so delicious! I love Kerala-style curries!
sounds like a simple mulakittathu… looks delicious… love karimeen…
ahhh…adipoli…ennike venam for today's lunch