Karimeen Fish Curry Recipe – Authentic Kerala Pearl Spot in Coconut Milk

Last Updated on 5 months ago by Neha Deshmukh

Karimeen Fish Curry Recipe – Authentic Kerala Pearl Spot in Coconut Milk

Hey everyone! If you’ve ever dreamt of tasting the magic of Kerala cuisine, you have to try this Karimeen Fish Curry. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and coconut. I first made this myself when I was craving a taste of home, and it’s been a family favourite ever since. It’s a little bit of effort, but trust me – the flavour is absolutely worth it!

Why You’ll Love This Recipe

This Karimeen (Pearl Spot) Fish Curry isn’t just a meal; it’s an experience. The delicate flavour of the fish, combined with the richness of coconut milk and the warmth of Kerala spices, is simply divine. It’s a dish that’s both comforting and exciting, perfect for a special occasion or a cosy weeknight dinner. Plus, it’s a fantastic way to explore the vibrant flavours of South Indian cuisine.

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• ½ kg Karimeen (Pearl spot)
• ¼ – ½ tsp Turmeric powder
• ½ – 1 tsp Chili powder
• ½ tsp Pepper powder
• 1 tsp Vinegar
• Salt to taste
• 1 big Onion
• 1 tbsp Ginger & garlic paste
• 4-5 Green chilies
• 1 big Tomato
• 2 Cardamom pods
• 2 Cloves
• A small piece of Cinnamon
• 1 tsp Pepper powder
• 1.5 tbsp Cashew paste
• 1 cup Medium thick coconut milk (approx. 240ml)
• 1 cup Thick coconut milk (approx. 240ml)
• Coconut oil
• Curry leaves

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together beautifully:

• Karimeen (Pearl Spot) – A Kerala Specialty: This fish is prized for its delicate flavour and flaky texture. If you can’t find it, don’t worry – I’ll share some substitution ideas later!
• The Importance of Coconut Milk – Regional Variations & Types: Coconut milk is the heart and soul of this curry. Kerala cuisine uses both medium-thick and thick coconut milk. Medium-thick is for the initial cooking, while thick coconut milk adds a final layer of richness. You can find canned coconut milk, but freshly squeezed is always best if you have access to it.
• Spice Blend – Understanding Kerala Aromatics: Cardamom, cloves, and cinnamon are the holy trinity of Kerala spices. They create a warm, fragrant base for the curry. Don’t skimp on these!
• Coconut Oil – The Traditional Fat: Coconut oil adds a subtle sweetness and authentic flavour. It’s the traditional choice for Kerala cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. In a bowl, combine the Karimeen with turmeric powder, chili powder, pepper powder, vinegar, and salt. Give it a good mix and let it sit for about 10 minutes. This helps the flavours penetrate the fish.
2. Now, heat a little coconut oil in a pan. Temper the cardamom, cinnamon, and cloves in the hot oil for a few seconds until fragrant. Be careful not to burn them!
3. Add the ginger & garlic paste and green chilies. Sauté until the raw smell disappears, then add the chopped onion. Cook until the onions soften and turn translucent.
4. Next, add the chopped tomato and pepper powder. Cook until the tomatoes turn mushy and release their juices. This is where the base of our curry starts to build.
5. Pour in the medium-thick coconut milk and add salt to taste. Bring the mixture to a gentle boil, then carefully add the marinated, half-fried fish. Reduce the heat to medium-low, cover the pan, and simmer for 5-10 minutes, or until the fish is cooked through. Remember, we’ve already partially fried the fish, so we’re just finishing it in the curry.
6. In a separate bowl, mix the cashew paste with the thick coconut milk. Pour this mixture into the curry and cook for another 5 minutes, or until the curry has slightly thickened. Don’t let it come to a full boil after adding the cashew mixture, or it might split.
7. Finally, remove the curry from the heat and garnish with fresh curry leaves. Serve hot with appam, bread, or chapatis.

Expert Tips

• Don’t overcook the fish! It should be flaky and tender, not rubbery.
• Adjust the amount of chili powder to your liking.
• For a richer flavour, use homemade cashew paste.
• A pinch of fenugreek seeds (methi) added while tempering the spices can add a lovely depth of flavour.

Variations

• Vegan Karimeen Fish Curry (Using Jackfruit or Banana Blossom): For a vegan version, substitute the fish with jackfruit or banana blossom. Marinate them in the same spices and follow the rest of the recipe as usual. My friend, Priya, swears by using young jackfruit – it has a surprisingly similar texture to fish!
• Gluten-Free Adaptations: This recipe is naturally gluten-free! Just double-check the ingredients you’re using (especially the chili powder) to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustments – Mild to Fiery: If you prefer a milder curry, reduce the amount of chili powder. For a fiery kick, add a few more green chilies or a pinch of cayenne pepper.
• Festival Adaptations – Vishu & Onam Special: This curry is often made during Kerala festivals like Vishu and Onam. It’s a symbol of prosperity and good luck.

Serving Suggestions

This Karimeen Fish Curry is best enjoyed with:

• Appam: The classic pairing! The soft, lacy appam is perfect for soaking up the flavourful curry.
• Bread: A simple slice of bread works wonders too.
• Chapatis: For a more substantial meal, serve with warm chapatis.
• Rice: Steamed rice is also a great option.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. The flavour actually develops even more overnight!

FAQs

What is Karimeen and where can I find it?

Karimeen, also known as Pearl Spot, is a popular fish in Kerala, India. It’s a brackish water fish with a distinctive flavour. You might find it at Asian supermarkets or fishmongers specializing in Indian cuisine.

Can I use another type of fish if Karimeen is unavailable?

Absolutely! You can substitute Karimeen with other firm white fish like pomfret, tilapia, or cod.

What is the difference between medium-thick and thick coconut milk?

Medium-thick coconut milk is made by grating fresh coconut and squeezing it with water. Thick coconut milk is made by squeezing the grated coconut a second time with less water. They have different consistencies and fat content.

How can I make cashew paste at home?

Soak about ½ cup of cashews in warm water for at least 30 minutes. Drain the water and blend the cashews with a little fresh water until you get a smooth, creamy paste.

Can this curry be made ahead of time?

Yes, you can make the curry base (up to step 5) ahead of time and store it in the refrigerator. Add the fish and cashew mixture just before serving.

How do I adjust the sourness in this curry?

The vinegar adds a subtle tang. If you prefer a more sour flavour, add a squeeze of lime juice at the end.