Karimeen (Pearl spot) 200 gm
Coconut Half a coconut
Coconut oil 50 ml
Mustard 5 gms
Curry leaves to taste
Shallots-sliced 30 gms
Ginger-sliced 10 gms
Garlic-sliced 10 gms
Green Chillies Split 10 gms
Vinegar 10 ml
Salt to taste
Ground Paste
Dry chillies 5 gms
Coriander 10 gms
Shallots 2 gms
Ginger 5 gms
Turmeric 2 gms
METHOD OF PREPRATION
Marinate the fish with half of ground masala and fry till half done. Heat coconut oil and add mustard. When it splutters add fenugreek and then curry leaves. Add shallots, ginger, garlic, green chillies and sauté. After some time add the ground paste. Let it brown and then add second extraction of coconut milk. Add the fish, vinegar and salt. Cover it partially and cook. When the fish is cooked, add the first extraction of coconut milk and boil it once and remove from fire.
