Karimeen Fry Kerala Style - Pearl Spot Fry

The pearlspot is found throughout Kerala, especially in Kerala backwaters around Alleppey (Alappuzha), Kottayam, Quilon (Kollam). This fish is fairly expensive and is available throughout the year. It feeds on algae, plant material and insects.The fish is known locally in Kerala as karimeen. Some of the prominent dishes are the Karimeen Fry, Karimeen Molly and Karimeen Pollichathu(marinated with masala, wrapped in banana leaves and steam cooked).

Pearl Spot / Karimeen fry is a sought after delicacy in Kerala. The Karimeen is marinated in a mixture of lemon juice, red chillies, other ingredients and shallow fried until golden brown. This Karimeen fry recipe is an exotic dish cooked in Kerala style.

Ingredients

Karimeen - 2 Nos ( Large sized )

Chilly powder - 1 ½ tbsp

Black pepper powder – 2 ½ tsp

Turmeric powder – ½ tsp

Ginger – 1-inch piece

Garlic – 4 to 5 nos

Lemon extract - 1 ½ tbsp

Coconut oil – 4 to 5 tbsp

Curry leaves  - 5 to 6 stems

Salt

Method:

1. Wash and clean the fish, make incisions on both sides of the fish and set aside.
2. For the masala, in a mortar crush ginger and garlic. Then add salt, pepper, vinegar, lemon extract turmeric and chilli powder and curry leaves. Roughly grind and mix it all together.
3. Marinade the fish with the above masala and keep it aside for 30 minutes.
4. Heat 4 tbsp of coconut oil/ sunflower oil in a pan. On a low flame cook the fish for 3-4 minutes on each side.
5. Finally Serve the fried Karimeen fish with a wedge of lime and fresh onions rings.