Karimeen Varuthu Palu Curry

Karimeen or Pearlspot is a tasty fish we get in Kerala. 'Karimeen Pollichathu' has become world famous! 'Karimeen Varuthu Palu Curry' is a dish made often in Christian homes in Kerala. In this recipe, first the fish is fried lightly and then cooked in a coconut milk gravy. It is a very tasty curry and goes well with rice, bread, appam, idiyappam, puttu or dosa! If Pearlspot is not available, you can replace it with Pomfret, Seer fish or Tilapia.

Ingredients:

Karimeen -1 kg
Chilli powder -1 tsp
Turmeric powder -1 tsp
Pepper powder -1/2 tsp
Vinegar -1 tbsp
Salt -1 tsp
Oil -for frying

For the Gravy:

Onion -1 big sliced
Ginger -2 tbsp chopped
Garlic -1 tbsp chopped
Green chillies -5 slit
Curry leaves -2 sprigs
Coriander powder -3 tsp
Turmeric powder -1 tsp
Pepper powder -1 tsp
Thin coconut milk -2 cups
Thick coconut milk -1 cup
Vinegar -2 tbsp
Salt -to taste
Coconut oil -2 tbsp



Method:

In a vessel, mix together chilli powder, turmeric powder, pepper powder, vinegar and salt. Smear this paste on the fish pieces and keep aside for half an hour. Fry them in oil till light brown in color. Keep aside. Heat oil in a large pan, fry onions, ginger, garlic, green chillies and curry leaves till the onion tuns light brown in color. Add coriander powder, turmeric powder and pepper power. Fry for few seconds and add thin coconut milk, vinegar and salt. Cover and cook till it boils. Now add the fried pieces of fish. Pour some gravy over the top of the fish pieces, cover and let it simmer for about 10 minutes on low flame. Open the lid and add the thick coconut milk. Mix gently or twist the pan. When i is about to boil, put off the flame. Serve hot.

Note : you can use the coconut milk or coconut milk powder available in stores. To make thin coconut milk, dilute it with water.

Lemon Pickle

Here is our recipe for lemon pickle.


Ingredients

•10 Large Lemon
•1/2 Cup Vinegar
•2 tbsp chopped ginger
•2 tbsp chopped garlic
•3 green chillies chopped
•Few curry leaves
•Salt as required
•1 tbsp Gingelly oil (Sesame seed oil)
•3 tsp red chilli powder
•1 tsp turmeric powder
•1/2 tsp asafoetida powder
•1 tbsp mustard seeds
Preparation
Bring a pot of water to boil and immerse the lemons and continue boiling for 3-4 minutes. Take the lemons
out and let them cool. Cut the lemons into small pieces (don't discard the juices) and keep it aside. Coarse grind the mustard seeds. Heat the oil in a pan and add the mustard seeds. Add Ginger, garlic and green chillies as soon as the mustard changes color. Cook for 2-3 minutes and add the chilli powder, turmeric powder and asafoetida powder. Add curry leaves and switch off the heat. Add the cut lemons and salt. Add enough vinegar and properly mix together. Keep it covered for a day and the adjust the salt and add more vinegar. You can add some sugar also to sweeten a bit. Keep refrigerated.