Karimeen Mapas

Chacko Job, Varamannil, Eraviperoor

Karimeen medium size -6 (2kg)
Coconut-2 full
Garlic- 3 bunch
Black Pepper-1 table spoon
Small onion- 2 table spoon
Green chilly-2 large
Red Kashmiri chilly powder-2 table spoon
Turmeric powder-1 teaspoon
Coriander powder- 1 table spoon
Vinegar- 2 table spoon
Cashew nut-10 nuts
Coconut oil- 1/2 cup
Curry leaf – 12 branches

Preparation: grate coconut, add a cup of water to it and grind it in blender.
Strain and get prime milk and keep aside.
Add 2 cups of water to the residual coconut and get second milk ( 1 litre).

  • Pound all the rest of condiment in a steel pounder to paste and add oil and make it into a paste.
    • Cleaned and serrated fish is drained of water.
    • The ground paste is applied on the fish in and out .and kept aside.
    • A round shallow pan of diameter 450mm is put on the stow and heated up.
    • Pour second coconut milk into the heated pan and keep stirring it till steam comes of it.
    • Now carefully place the fish flat in the pan with out overlapping while stirring the milk.
    • On placing all fish , with top side little above milk, keep circulating the milk over the fish with a long spoon.
    • Continue this till the fish is almost cooked.
    • Turn the fish carefully with a spatula with out breaking even a bit.
    • Cook it for few minutes before pouring in the first milk from the top from a height of a foot.
    • Keep circulating the milk over the fish continuously.
    • Place bunches of curry leaves on the fish and keep pouring the gravy on it.
    • Add few shreds of black tamarind just before adding the first milk. Salt to taste to the minimum is added at the beginning to the milk.
    • Lower the flame and let the gravy emit an exotic smell. Leave it for awhile to return to spin the pan half circle.
    • Flame out and let it remain on the stow till the dining table is set.
    • Best served lukewarm with rice.

We bought it from Thanneermukkam near Chertalli where fresh catch of exotic fishes are landed. The point is where Vembanattu backwater mixes with the Indian Ocean . The fish stalk is abundant and very tasty. The price is also reasonable . There are resorts around. If you want to enjoy the exotic seafood nothing like Kerala backwaters.

Chacko Job,

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