Karimeen thilapichathu kochi ( Cochin )style / Kochi style Pearl spot curry

  Pictured – Rice, mango pickle, Ivy gourd stir fry, Pearl spot fry and curry.

Karimeen  Thilapichathu/ Pearl spot . Fish thilappichathu is a traditional . yummy  fish preparation of  some part of Kerala especially Cochin. This curry  is very simple to prepare and goes well with rice and tapioca.   


 Karimeen / Pearl spot fish – 4 nos

Shallots / kunjulli sliced – 1/2 cup

Greeen chilli slit – 2 nos

Ginger chopped – 1 tbsp

Curry leaves

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.

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