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–+ servings
kari 6

Karimeen Coconut Milk Curry

Sapna Anu BGeorge
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Kerala
Servings 2 people

Ingredients
  

  • 2 nos Karimeen (medium sized)
  • 1 Cup Coconut Milk
  • 5 nos Green Chillies
  • 2 tsp Coriander
  • 1 tbsp Pepper
  • 2 tsp Curry leavess
  • 2 pieces Kokum pods
  • 1/2 tsp Turmeric powder
  • 5-6 nos. Kanthari
  • 1 tsp Ginger Chopped lengthwise
  • 1/4 cup Coconut Oil
  • 1 tsp Mustard seeds
  • As reqd Salt

Marination Ingredients:

  • Few Curry leaves
  • Green chillies
  • Coriander Leaves
  • Kokum Pod A piece
  • Pepper
  • 2 tsp Curry leaves

Instructions
 

  • Take the ingrediends for marination: green chillies, turmeric powder, black pepper, coriander leaves, curry leaves, a piece of kokum pod, salt and blend in a mixer to a fine mixture.
    kari 1
  • Marinate the karimeen with the above prepared marinade for a few minutes.
    kaarimeen 3 (2)
  • In coconut oil, shallow fry the karimeen to a golden brown color.
    kari fry
  • Take an earthen pot and add 2 tbsp coconut oil. Heat oil and add mustard seeds. When it splutters, add the roasted Karimeen pieces on the seasoning. Pour a cup of coconut milk into this. Add kanthari and ginger pieces and cook covered over medium heat.
    kari 4
  • Cook for about 10 minutes.
    kari 5
  • After 10 minutes, turn off the heat, add salt and serve in a flat pan.
    kari 6

Notes

Note : Our native Karimeen is roasted and cooked in coconut milk. Here the unique taste comes from marinating with green chillies, coriander eaves, kokum pods and salt. This changes the total taaste. Cooking in coconut milk with kanthari and ginger makes it tastier. A tasteful difference in the spice that we are familiar with!
You can visit this link Nadan Karimeen Fry. You can also visit this link Karimeen Pollichathu.
 
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