Karimeen Varuthu Palu Curry

Karimeen Varuthu Palu Curry

 

One of the most sought after delicacies in Kerala is Karimeen, also known as Pearl Spot or Green Chromide. This black beauty can be prepared in so many ways but the most popular Karimeen dishes are  Karimeen Mappas, Karimeen Polichathu, Karimeen Palu Curry and Karimeen Fry. My Mom prepares the best Karimeen Varutha Palu Curry that I have ever eaten. She always used to buy them fresh from the market, one of the the secrets behind the dish tasting absolutely delicious. Here in Scotland you don’t get fresh Pear Spots, so I always get the frozen ones from the Asian supermarket; it tastes almost as good as the fresh ones. I’m not complaining because I’m glad at least we get them here.

This curry is one of my hubby’s favourite seafood dishes, one of the reasons being, the fish is fried first making it even more irresistible for him. The recipe I have used is my mother’s. I like it just the way it is, so I didn’t bother tweeking it in any way. Do visit her blog for more delicious Keralan recipes at www.saltandspice.org 🙂

Ingredients

  • 1 kg Karimeen (Pearl Spot)
  • 1 tsp Chilli powder
  • 1 tsp Turmeric powder
  • 1/2 tsp Pepper powder
  • 1 tbsp Vinegar
  • 1 tsp Salt
  • Oil for frying

For the Gravy

  • 1 Onion (sliced)
  • 2 tbsp Ginger (chopped)
  • 1 tbsp Garlic (chopped)
  • 4 Green chillies (slit)
  • 2 sprigs Curry leaves
  • 3 tsp Coriander powder
  • 1 tsp Turmeric powder
  • 1 tsp Pepper powder
  • 2 cups Thin coconut milk
  • 1 cup Thick coconut milk
  • 2 tbsp Vinegar
  • Salt to taste
  • 2 tbsp Coconut oil

Karimeen Varuthu Palu Curry

Method

  1. In a vessel, mix together chilli powder, turmeric powder, pepper powder, vinegar and salt. Smear this paste on the fish pieces and keep aside for half an hour.
  2. Fry them in oil till light brown in colour. Keep aside.
  3. Heat oil in a large pan, fry onions, ginger, garlic, green chillies and curry leaves till the onion tuns light brown in colour.
  4. Add coriander powder, turmeric powder and pepper power.
  5. Fry for few seconds and add thin coconut milk, vinegar and salt. Cover and cook till it boils. Now add the fried pieces of fish. Pour some gravy over the top of the fish pieces, cover and let it simmer for about 10 minutes on low flame.
  6. Open the lid and add the thick coconut milk. Mix gently or twist the pan.
  7. When it is about to boil, put off the flame. Serve hot. It’s an excellent side for Appams, Idiyappam, chappati or rice.

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