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Karimeen mappas, Kerala pearl spot in coconut milk

Karimeen mappas, Kerala pearl spot in coconut milk

Main dishes

The karimeen (pearl-like fish) is marinated in pepper, turmeric, and vinegar, then partially fried before being simmered in a clay pot with coconut milk, …

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Recipe from Manojk, Vibitha vijay, adapted by Recette de cuisine · · updated on

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The karimeen is the iconic fish of the Kerala backwaters. It is typically cooked slowly in a white curry made with coconut milk, and flavored with cardamom, cinnamon, and curry leaves.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Resting30 min
  • Total1 hr 20 min
  • DifficultyMedium
  • Cooking methodnibbled
  • Gluten-free
  • Low lactose

Ingredients

4 people
  • $0.53
  • $0.24
  • $0.02
  • $1.65
  • $0.36
  • $2.87
  • $1.44
  • $0.25
  • $0.03

Directions

  1. Combine the fish with the pepper, vinegar, turmeric, and salt, and let it marinate for 30 minutes.
  2. Fry the fish halfway in coconut oil (you can also skip this step).
  3. In a saucepan, brown the cardamom, cloves, and cinnamon. Then, add the shallots, ginger, garlic, and green chili peppers.
  4. Pour the in the second coconut milk, and bring to a boil. Add the fish, salt, and kodampuli. Sprinkle with curry leaves, cover, and simmer over low heat.
  5. Once the fish is cooked, add the first coconut milk, let it simmer for just a few minutes, then remove from the heat. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 4 karimeen (pearl-like fish) or other firm-fleshed fish, cut into pieces
  • 1 teaspoon of ground black pepper
  • ½ teaspoon of turmeric
  • 1 tablespoon of vinegar
  • 10 small shallots, finely chopped
  • 1 piece of ginger, julienned
  • 4 cloves of garlic, minced
  • 3 green chili peppers, slightly damaged
  • 3 cardamom pods, 3 cloves of allspice, 1 cinnamon stick
  • 2 cups of light coconut milk
  • 1 cup of full-fat coconut milk
  • 2 pieces of kodampuli (Malabar tamarind)
  • One branch of curry leaves
  • coconut oil
  • salt

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