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We, the ‘aakrantham crew’ extend our special greetings to the beginners in cooking, the novice Bachelors, suffering husbands for being the guinea pig of wife’s culinary experimentations and the most sophisticated cooking experts who, out of their intricate and above-average try-outs have forgotten their beginning point in cooking. Yes! Our aim is to show the simplified paths of cooking, to depict the formulae for day-to-day needs to kill the hunger, to help out someone who is completely new to kitchen and those whose breaths stop hearing the name of dishes with words like ‘forelle’, ‘pecam’, ‘oreo’, ‘agua’ e.t.c in it.

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Sunday, 1 December 2013

KARIMEEN CURRY ( Pearl Spot Curry )

The situation is awful and the expectation of our fans is towering . I'm too lazy and too busy to cook anything in my kitchen and Aysha doesn't have a stage to perform.  She's been provided food by her house owner.  We are left with no clue how to respond to the queries! Coincidentally Susan Abraham made her appearance with a recipe of the most wanted and the most delicious Karimeen Curry (Pearl Spot) We've ever had in our lifetime. I've to use this occasion to comment on her skill not only on cooking varieties of innovative dishes but also on her typical way of serving. She decorates her small four-seated dining table in such a simple yet beautiful way; that guests will be too much tempted  to click the snap rather than touching the dishes...!!


Karimeen/pearl spot – Whole -2 no. s
Fenugreek seeds-1/4 tsp
Curry leaves- 1 sprig or more
Ginger-chopped- 1" piece
Garlic-chopped- 2 large cloves
Green chilies-sliced-2 no. s
Shallots sliced- 10 no. s
Onion -sliced- 2 medium sized
Kashmiri chili powder-2 to 3 tsp
Coriander powder- 1 Tbsp
Turmeric powder-1/2 tsp
Black pepper powder-1/2 tsp
Water-1/8 cup + more as required
Kokum/fish tamarind/kudampuli-2 small pieces
Thin coconut milk-1 cups
Thick coconut milk-1/2 cup
Salt- to taste
For marination:
 Kashmiri chili powder- 1 tsp
Black pepper powder-1/2 tsp
Coriander powder- 1 tsp
Turmeric powder-1/4 tsp
Water -as required
Salt-to taste

How to:

1. Marinate fish with the ingredients listed under 'for marination'.Keep aside for about 10 to 15 minutes.
2. Heat oil in a pan and shallow fry the fish until 3/4 th done, turning once in between. Transfer it onto a kitchen towel.
3. In the same pan ( add more oil if required) add fenugreek seeds, sauté for a few seconds. Add curry leaves, ginger and garlic, sauté till raw smell leaves.
4. Now add green chilies, shallots and onion. Sauté till onion turns golden brown. Next add kashmiri chili powder, coriander powder, turmeric powder, black pepper powder and 1/8 cup water. Cook for about 2 minutes, stirring well in between. Cook until it the masala turns mushy.( you can transfer this masala to clay pot/manchatti or continue cooking in the same pan).
5. Next add thin coconut milk, about 1/4 cup water ,salt and kokum pieces. Bring it to a boil and add the fish. Cook for about 4 to 5 minutes. Add thick coconut milk, gently swirl the pan and bring it to just under a boil.
6. Add more curry leaves ,if desired. 

Serve the Karimeen Curry with rice, preferable Kerala matta rice. I guarantee you that the taste is gonna stick on to your taste buds for life time. Have a try and let us know.


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