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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Pearl fish(4 to 5 nos, Karimeen) -
- Black pepper(crushed) - 10 nos
- Button onions(Kunjulli) - 5 nos
- Whole red chillies(Kollamulaku) - 10 nos
- Ginger - ½" long
- Garlic pods - 1 no
- Turmeric powder - ½ tsp
- Red chilly powder - 1 tbsp
- Salt(As reqd) -
- Curry leaves - 2 stalks
- Coconut oil - 1 cup
- Aluminium foil(A roll) -
For the Gravy:
- Button onions(Kunjulli) - 1 cup
- Red chilly powder - 1 tsp
- Salt(As reqd) -
- Curry leaves - 2 stalks
Ingredients
For the Gravy:
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Instructions
- For cleaning the Pearl fish: 1)Pearl fish comes with a coating of thick scales which has to be sliced off with a sharp knife, keeping the head and tail intact.
- Rub the fish on rough surface( on a cutting board) with salt and clean inside out.
- Wash with clean water and soak them in curd/lemon juice to get rid of the any bad smell of the fish.
- After half an hour, take the fish out of the curd/lemon juice and wash in clean water.
- Make slits through the fish diagonally.
- For preparing the masala: 1)Grind together black pepper, small onions, red chillies, ginger and garlic into a coarse paste.
- Rub it all over the fish inside out.
- Keep the curry leaves pasted to the fish too.
- Refrigerate it covered for about half an hour for the masala to absorbed into the fish.
- Take out and fry in coconut oil on both sides, until it turns dark brown.
- :- Serve hot on a plantain leaf.
- For making the gravy: 1)Take out the excess oil from the above frying pan..
- Heat up the remaining masala dust and oil.
- Fry half-cup button onions along with curry leaves.
- When they turn light brown, pour the gravy over the fish.
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9 comments
I dont think you have ever eaten Karimeen pollichathu ? Plz go to Manipuzha (a small resturant on the right hand side of the sasthri road Kottayam ) and taste it once. You yourself can make out the difference between ur recipe and the actual recipe.By the way this recipe is a good tasty Karimeen fry .
Pollicha fish is never fried.Aluminium foil can be used instead of plaintain leaves(i have done that)- it is ok though the taste isnt close to the one prepared using plaintain leaves.
The reciepe was too bad as the ingrediants specified above was not even sufficicent for marinating one fish.Please do not give wrong receipes.
It`s really nice recipe. Make it and enjoy the delicious taste of Karemeen.
very nice.. i added kashmiri chilli powder so i got more masalla. and when i was fring the fish added fresh cream. its was very delicious.awesome
The Karimeen pollichathu, that I know of is wrapped in banaba leafs and placed in an earthern container and with no water or oil fried over medium heat. This is just another fish fry. Like any other fish fry, it is good. Nothing exceptional. Why in the world do you need aluminium foil for ?
Just want to know what for the aluminium foil is. is it for wrapping the fish after marinating and microwave? in any case, the dish is tasty
Your fish tasted really, really, really good!!!! The fish were so good that I actually ate FOUR at one meal (this is a lot for me!). I request you to try this recipe, it WILL be WORTHWHILE!!!!!!!!
excellent recipe . the best karimeen fry i ever made. can we use the same recipe for other fishes also?