Karimeen curry

Items required

Coconut oil - 1 cup
Karimmeen weighing nearly 200 grams
Salt
Red chilly powder
Turmeric powder
Small onion - 100 g
Green chilly - 2 small
Ginger - one and a half inches length

1. Make a thick paste of redchilly, turmeric, salt and ginger paste with water
2. Apply the paste on karimeen and keep it for 3 hours in room temperature and half an hour in fridge.
3. fry it in coconut oil.

4. make a paste of small onion and green chilly in mixer
5. fry it in the oil in which fish is fried first. fry till deep brown colour is attainded.
6. Add little bit of salt, and red chilly powder to the onion fry and fry for 2 min.
7. Add half cup luke warm water to it and allow to boil by stirring.
8. Put the fried fish to it and boil both sides. care should be taken while boiling the fish
9. keep it on low flame till the gravy becomes thick