Karimeen Mappas

INGREDIENTS

Karimeen ½ kg
Coriander powder 1 ½ table spoon
Ginger 1(1/2 cm) sliced fine
Garlic 4 pods
Green chillies 5 split
Onions 1 ½ cup sliced
Thick coconut milk 2 cups
Thin coconut milk (diluted with water) ½ cup
Garam masala A pinch
Vinegar 1 tablespoon

Seasoning


Mustard ½ teaspoon
Curry leaves 2 sprig
Onion One teaspoon cut fine
Oil 1 tablespoon

METHOD

Heat oil in a pan add mustard seeds. Add curry leaves, onion, garlic and ginger for 2 minutes. Add green chilies, coriander powder and fry for 3 minute. When fried properly add thin coconut milk, salt and Vinegar. Bring the gravy to boil and add fish pieces. Cook on low fire for 15 minutes.

Mix a pinch of garam masala in thick coconut milk. Pour it into the curry and remove from the fire immediately.