KARIMEEN THILAPPICHATHU

     Meen Thilappichathu is a common fish preparation of Central Kerala especially Cochin. This is a simple and light Fish Curry unique to Gods Own Country. This dish is, fish cooked in a spicy and tangy mix. You can use any kind of fish for this recipe. I have used Karimeen/pearl Spot Fish in this recipe. Thilappichathu' means 'boil' in Malayalam.
    These recipes have a special place in our In-Laws place, as they are from Cochin.  I learnt this from my MIL, who has a great hand on it. Her mother's fish curries were so tasty and authentic that the taste lingers in my memories always.  She was a great cook, who can cook as a single person for a big banquet.  And her style of cooking was awesome.  My husband always says, make Meen curry as spicy and red as Ammoomas Curry.  Her curries would be so spicy, red and all the more perfectly cooked to suit every bodies taste.  She uses Kashmiri Chilli Powder and normal Red Chilli powder combo for the curries.  We have named Kashmiri Chilli Powder as 'Ammoomas Mulagu Podi' (Grand mothers' Chilli Powder) in our household as she used to pack a big batch of this Chilli Powder along with other delicacies whenever we visit Cochin.
     I have used Karimeen (Pearl Spot Fish) in this recipe. This recipe would be an absolute treat to people who love Karimeen. I have added tomatoes and vinegar for the tanginess of the Curry.  Karimeen Thilappichathu tastes good with Red Matta Rice/ Kerala Rice, goes well with Chapatis too.


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Cuisine - Kerala (India)
Course - Side Dish
Recipe Type - Curry
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

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HOW TO COOK KARIMEEN THILAPPICHATHU

KARIMEEN THILAPPICHATHU

INGREDIENTS :

Pearl Spot Fish (Karimeen) - 500gm
Big Onions - 2 Nos.
Tomatoes - 2 Nos.
Green Chillies - 3 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves
Turmeric - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 2 Tspn
Vinegar - 2 tspns (Optional)
Cambodge (Kudampuli) - 2 pieces (Optional)
Curry Leaves - 1 sprig
Coconut Oil - 1 ladle
Water - 1/2 cup
Salt - to taste

METHOD :

• Clean the fish and make shallow cuts over it. Can use sliced pieces too.
• Heat Coconut Oil in a pan or in an earthen pot.
• Saute Onions, Curry leaves, Ginger, Garlic and Green Chillies until onions turn translucent.
• Add Turmeric Powder and Red Chilli Powder and fry for few seconds (It should not burn or change colour)
• Immediately add chopped Tomatoes and mix well.
• Leave this mix in low flame for few minutes until the raw flavour goes and oil separate.
• Add pre-soaked Cambodge, water and salt. Allow it to boil on a low flame.
• Now add fish to the above and cook until the fish is cooked.
• If adding Vinegar add at this stage. (optional)
• Leave it in low flame for few minutes.
• Switch off the fire.  
• Pour few drops of coconut oil over the dish.
• Garnish Karimeen Thilappichathu with fresh curry leaves and serve hot.
• Can serve with rice or chapati.

Notes :

• Can substitute Tomatoes with Cambodge(Kudam Puli) for the tangy taste.
• I have added vinegar to my curry, as the tomatoes we get here are not sour.
• If you prefer more tanginess in the curry, add any two tangy items of your choice.
• Use any fish of your choice for this recipe.