Karimeen (Pearl Spot) Masala


  • Karimeen - 2 (~1.5lbs, substitute with Tilapia, pomfret or kingfish filets)
  • salt and pepper for seasoning
  • Oil
  • 1/4 tsp mustard seeds
  • 1 cup sliced onions
  • 1 tbsp ginger-garlic paste
  • 5 green chilies
  • 1 tbsp black pepper powder
  • 1/2 tbsp fennel powder
  • Salt to taste
  • 1/2 cup thick coconut milk
  • 1 cup fresh tomato pieces, ground (substitute with 1 tbsp canned tomato paste)
  • Coriander leaves for garnish (optional)

Method(How to Cook)

Clean and make gashes on both sides of the fish. Season with salt and pepper and keep aside for about 15 minutes.

Heat a little bit of oil in a non-stick pan and fry the fish for about 3 minutes on each side till the skin is browned. Remove and keep aside.

Add a little bit more oil and add the mustard seeds. When the seeds start to splutter, add the onions and sauté till soft. Add green chilies, ginger garlic paste, pepper and fennel powders, salt and saute for a few minutes. Add coconut milk and let it heat through.

Add the fish and tomato and simmer for about 10 minutes.

Garnish with coriander leaves and serve hot with rice.

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