Karimeen curry

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 kg-karimeen
  • 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 big sliced
  • 2 tbsp-ginger chopped
  • 1 tbsp-garlic chopped
  • 5-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

How to Make Karimeen curry

  • 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.
  • Fry them in oil till light brown in colour.
  • Keep aside.
  • Heat oil in a large pan, fry onions, ginger, garlic, green chillies and curry leaves till the onion tuns light brown in colour.
  • Add coriander powder, turmeric powder and pepper power.
  • 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.
  • Open the lid and add the thick coconut milk.
  • Mix gently or twist the pan.
  • When it is about to boil, put off the flame.
  • Serve hot.