How to prepare Karimeen Fry
Karimeen or Pearl Spot is one of the best freshwater fish in Kerala. Its also known as Green Chromide which flourishes well in Kerala backwaters. Karimeen Fry, Karimeen Pollichathu, Karimeen Mappas is one of the best recipes in God’s own Country at Kerala.
Pearl Spot/Karimeen – 4 nos (Around 1 lb or 1/2 kg)
Ginger Garlic Paste – 2 tbsp
Kashmiri Chilly Powder – 1 tbsp
Red Chilly Powder – 1 tbsp (Alter according to your spice tolerance)
Turmeric Power – 1/2 tbsp
Black Pepper Powder – 1 tbsp
Coriander Powder – 1 tbsp (Optional)
Eastern Fish Masala Powder – 1 tbsp (Optional)
Vinegar – 1 to 2 tbsp (Alternatively, you can use Lemon Juice)
Salt – to taste
Oil – as needed for frying
- Clean the fish finely. Remove the eyes, fins and scales and make slight gashes on both sides of the fish. You can cut the mouth with the help of kitchen shears
- Marinate the fish with above ingredients and apply it on the fish. Stuff some marinate inside the fish. Refrigerate for about one to two hours for better flavor.
- Heat oil in a pan. You can deep or shallow fry the fish until its crisp and brown
- Serve the fish with sliced onions, tomatoes and a wedge of lemon.