Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons
Cherimeen Curry
Whole pearl spot fish simmered in a thin, vibrant Kerala red curry with kudam puli and shallots — the everyday version of Kerala's state fish, simpler than pollichathu but equally celebrated.
🧺 Ingredients
👩🍳 How to make Cherimeen Curry
- Heat oil; splutter mustard seeds and fenugreek.
- Add shallots, ginger, chillies; cook until soft, 3 min.
- Add curry leaves.
- Add chilli powder and turmeric; stir 1 min.
- Add kudam puli water and 150 ml plain water.
- Bring to a simmer.
- Add fish and salt.
- Spoon gravy over fish.
- Cover; cook 8–10 min until fish is cooked through.
- The flesh should pull away from the backbone cleanly.
- Gravy should be thin and intensely red-orange.
📖 Cultural notes
|---|---|---|---|---| | 280 kcal | 36 g | 7 g | 12 g | 2 g | Cherimeen curry in earthen pots is the everyday dinner of Kuttanad's farming and fishing families. The pearl spot thrives in the brackish water canals that crisscross Kerala's backwater delta, and is so integral to the region's identity that Kuttanad — below sea level and crisscrossed by paddy fields and canals — is sometimes called "the rice bowl and fish bowl of Kerala." # 🌴 Kerala — Dinner Recipes --- # Kerala Dinner Recipes <!-- 100 recipes — INDIAN_KERALA — Dinner --> ---
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