Karimeen is the Pearl spot fish from Kerala and Thakkali is nothing but the tomatoes. Karimeen is a popular fish from the backwaters of Kerala and is cooked here with tomatoes, coconut and kudampuli also known as Cocum.
Ingredients needed for the Karimeen Thakkali Kuruma
4 Karimeen, cleaned and cut each into two pieces.
5 Green chillies
1 cup Onion, sliced
4 garlic flakes
1 piece ginger, about an inch long
2 tomatoes, chopped
few curry leaves - a little
3 pieces kudam puli, soaked in a little water
2 tsps coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
salt to taste
oil as needed
How to prepare Karimeen Thakkali Kuruma?
Extract 1 cup of first coconut milk and two cups of second milk from the coconut.
Slice ginger, garlic and green chillies finely.
Mix chilli powder. coriander powder and turmeric powder with a little water to make a paste.
Heat oil in a pan, put in the sliced onions, ginger, garlic and green chillies. Saute till they are golden. Add curry leaves and saute.
Add the powder masala mixed in water to this and cook till the oil starts oozing out. Add kudam puli with the water and the second milk with salt to taste.
When it starts boiling add the fish pieces and cut tomatoes.
As and when the gravy thickens, add the first milk and remove from fire.
Let it not start boiling, as the gravy foams up before boiling, remove.
Serve garnished with coriander leaves.
If you like your gravy to be thicker, add a little corn flour or rice flour to the gravy before removing it from the fire. Add chilli powder a little more if you plan to add flour. Adjust the spices as per your taste.