Ingredients:
Karimeen : 1/2 kg (use tilapia, kingfish or pearlspot)
Onion chopped: 2
Green chillies: 3-4
Tomato sliced: 1
Ginger chopped: 1/2 tbsp
Garlic chopped: 1/2 tbsp
Pepper powder: 1/2 tbsp
Turmeric powd: 1/4 tsp
Cardamom: 2-3 pcs
Cloves: 2-3 pcs
Cinnamon: 1 stick
Thick coconut milk: 1/2 cup
Thin coconut milk: 1
Curry leaves: few
Oil
Salt: to taste
To marinate:
Pepper powder: 1tsp
Vinegar: 1/4 tsp
Salt
Method:
Marinate the fish pieces with pepper powder, vinegar and salt, refrigerate for 1 hour. Heat oil in a pan, shallow fry till half done and keep it aside. Crush the ginger and garlic. In the same pan, add the remaining oil and add cardamom, cinnamon, cloves, saute for 1-2 minutes. Add ginger, garlic, greenchilli, onion and salt. Cook till the onions become translucent and oil starts separating. To this add the pepper powder and turmeric powder. saute for 2-3 minutes, add thin coconut milk, lower the flame and allow it to boil. cover with lid. Add fish pieces. add tomatoes. Then add the thick coconut milk and leave it on low fire till it starts to boil. Remove from fire. Pour 1/4 tsp vinegar over the curry. Serve hot with bread, palappam or roti.
