For a sumptuous treat made from fresh water produce, try the irreplaceable Pearl spot in coconut milk gravy.
Ingredients
3 medium sized pearl spot (karimeen)
1 tsp + 1 1/2 tbsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
Oil for frying
2 onion, chopped
1 tomato, chopped
2 green chillies, chopped length-wise
1 tsp ginger, crushed
1 tsp garlic, crushed
1/2 tsp fennel powder
1 tsp coriander powder
1/2 cup coconut milk
Salt to taste
Preparation
Make slashes on both sides of the fish. Marinate in a mix of red chilli powder (1 tsp), turmeric powder, black pepper powder and salt for 15 minutes
Fry the fish in the heated oil in a pan and keep aside.
Saute the onion, tomato, green chillies, ginger and garlic in the remaining oil.
Add and stir the red chilli powder (1 1/2 tbsp), fennel powder, coriander powder and salt.
When the onion turns translucent, pour half cup water and stir.
Pour the coconut milk and bring the liquid to a boil stirring all the while.
Add the fish and turn them again and again till the gravy is sufficiently thickened. Serve hot.
