Karimeen (Pearl Spot) Mappas

Ingredients (Serves 4 – 5)

1. Karimeen / pearl spot – 4 – 5 (Around 600 – 750gm), cleaned and rinsed

Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Pepper powder – 1/8 tsp

Vinegar – 1/2 tsp

Salt – As required

2. Coconut oil – 2 – 3 tbsp

3. Onion – 1 large, thinly sliced and halved (Makes about 2.5 cups)

Ginger and garlic – 2 tsp each, finely chopped

Green chilies – 2 – 3 , slit

Curry leaves – 1 sprig

4. Turmeric powder – 1/2 tsp

Chilly powder – 1/2 tsp

Coriander powder – 2.5 tsp

5. Tomato – 1 medium, thinly sliced

6. Medium thick coconut milk – 1 – 1.5 cup

7. Pepper powder – 1 pinch

8. Vinegar – 1/2 tsp

9. Thick coconut milk – 1/3 cup

10. Tomato – 1 medium, cut into rounds

11. Curry leaves – A few

12. Coconut oil – 1 tsp

Method

1. Marinate karimeen pieces with the other ingredients numbered 1. Set aside for 15 minutes.

2. Heat 2 – 3 tbsp coconut oil in a wide pan. Add onion, little salt, ginger, garlic, green chilies and curry leaves. Saute really well until lightly browned. Add turmeric powder, chilli powder and coriander powder. Bring down the heat to low. Cook for a few minutes. Add sliced tomato and cook until soft. Add medium thick coconut milk and salt, to taste. Cook for a few minutes. Add a pinch of pepper powder. Taste-check for salt and mix well. Carefully place the fried karimeen pieces in the gravy. Cook covered for 5 – 6 minutes over low heat. Add 1/3 cup thick coconut milk, 1/2 tsp vinegar and mix gently. Top with tomato rounds. Cook for a minute over low heat. Pour a tsp of coconut oil and add a few curry leaves. Keep covered for 5 – 10 minutes. Serve with appam / idiyappam.