Karimeen Pollichathu
Kerala Style Pearl fish(Karimeen) fry
Ingredients
- Pearl fish 4 to 5 nos, Karimeen
- 10 nos Black pepper crushed
- 5 nos Button onions Kunjulli
- 10 nos Whole red chillies Kollamulaku
- ½" long Ginger
- 1 no Garlic pods
- ½ tsp Turmeric powder
- 1 tbsp Red chilly powder
- Salt As reqd
- 2 stalks Curry leaves
- 1 cup Coconut oil
- Aluminium foil A roll
For the Gravy:
- 1 cup Button onions Kunjulli
- 1 tsp Red chilly powder
- Salt As reqd
- 2 stalks Curry leaves
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.
- Add red chilly powder, turmeric and salt and little water to make the masala to a paste form.
- 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.
Tried this recipe?Let us know how it was!