Karimeen Curry

Karimeen, is considered a delicacy in Kerala. It is declared as the official fish of Kerala. This fish is fairly expensive but worth it.
This karimeen curry does not use tomato or mango, but uses vinegar to give the curry the tanginess.



1.Karimeen/ pearlspot – 3 full
2.ginger,chopped – 1 inch
green chilly,cut length wise – 4
onion, sliced -1 medium
curry leaves- a few
3.chilly powder – 2 tsp
turmeric powder – 1/4 tsp
4.coconut milk – 1 1/2 cup
5.vinegar – 2-3 tsp
salt – to taste
oil – 2 tsp

to marinate

karimeen – cut into pieces
turmeric powder – 1/4 tsp
salt- to taste


Step 1 Marinate the fish pieces for about 1/2 hr.

Step 2 Heat oil in a pan and saute the ingredients mentioned in number 1.


Step 2 Once the onion turns translucent, add in the powders.


Step 3 Once the oil appears, pour in the coconut milk. Cook in sim. Once the bubbles start coming, put in the fish pieces. Don’t close the pan.Let cook for 15 minutes. Remove from heat.


Step 4 After the curry has cooled down, add in the vinegar and swirl the pan.




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