Today I am sharing the recipe of Karimeen fry / Kerala style pearl spot fry / Karimeen varuthathu. Pearl spot is a fresh water fish found manly in the backwaters of Kerala, especially around my home town, Alappuzha. Its very famous among Keralites and even though this fish is quite expensive we mostly buy Karimeen at least twice a month and my mom always prepares Karimeen fry whenever we have guests at home. This is my all time favorite fish and my parents know that very well, may be that's why after my marriage, whenever I visit my parents, my father always make sure to buy Karimeen for me. :)....The popular dishes made using Karmeen are "Karimeen fry", "Karimeen Pollichathu" and " Karimeen Mappas" and the toddy shops and house boats are famous for serving these dishes.
Karimeen ~ 2 Nos ( Large sized )
Chilly powder ~ 1 1/2 tbsp
Black pepper powder ~ 2 1/2 tsp
Turmeric powder ~ 1/2 tsp
Ginger garlic paste ~ 2 tbsp
Lemon juice ~ 1 1/2 tbsp
Curry leaves ~ 5-6 stems
- First clean the Karimeen and then using a knife make 3-4 gashes on each side of the fish. Then mix red chili powder, black pepper powder, turmeric powder, ginger garlic paste, lemon juice and salt to a thick paste. ( Note: You can add 1-2 tbsp of water, if needed. )
- Then marinate the fish with this paste but do make sure to apply this paste on both sides of the fish, inside the stomach of the fish and even inside the gashes and then refrigerate it for about 1 to 3 hours .
- Then heat enough oil in a pan and then layer curry leaves in the oil and then place the marinated Karimeen on top of it and shallow fry in a medium-low flame for about 15 minutes and then turn it around and fry the other side for about another 10 to15 minutes. When both sides of the fish becomes golden brown in color transfer it to a paper towel.