Ingredients

• 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.