Karimeen Fry is a sought after delicacy in Kerala. This recipe is an exotic dish of pearl spot fry cooked in my Amma’s style. Karimeen is cooked in various styles like cooked in spicy tangy gravy, grilled in banana leaf, tawa fried etc. How can we ever forget the dishes exceptional and delicious like fish delicacies, especially from our mother? According to me any variation of fish fry is an essential item on the menu. It’s simply that the fish varies, the marinade varies but a noon meal is not a meal without a fish fry or curry. So why waiting go ahead and try this recipe, you will surely enjoy the flavours and taste. The detailed recipe with step by step cooking picture follows.
The popular dishes made using karimeen are karimeen pollichathu, karimeen varuthathu, karimeen mappas etc, and the house boats and toddy shops in Alappey are famous for serving these dishes. There are various ways of preparing the fish fry using different ingredients and spices to suit your taste. For this recipe fish are coated with a special masala paste, marinated for 1 hour and then shallow fried in pan. Pan fried fish consumes less oil but still has a crunchy crust and delicious taste, while deep fried consumes a lot of oil. It is absolutely yum, delicious, spiced and tangy fish fry, can be done with just minimal ingredients.
Tips- Use fresh karimeen and the taste will be awesome. Always clean and wash karimeen with cold water, turmeric powder, vinegar and salt, it helps to remove the fish odor completely. Use whole fish or fillets of your choice like pomfret, salmon, tilapia, mackerel etc. Make sure the fish is completely dry before you add in to marinade. Adjust the spices to your taste. Make sure you don’t add water to grind the spice paste, use only 1 tsp of lemon juice. Maintain a medium to low heat while frying else the fish will get burnt quickly.
How to Make Karimeen Varuthathu Amma’s Special Recipe- Tasty Pearl Spot Fish Fry
Clean the fish and wash well in running water.
Add a pinch of turmeric powder, salt and vinegar. Rub the fish well and wash with cold water, drain out and set aside.
In a blender grind shallots, garlic, peppercorns, fenugreek seeds, dry red chilies, tomatoes and lemon juice to a fine paste.
Apply ground mixture over the fish along with a pinch of turmeric powder, salt and kashmiri chilly powder. Leave it in refrigerator for at least 1 hour.
Then heat a pan with oil and place the fish and let it cook on each side for 8-9 minutes.
Once one side is done, flip the fish carefully and fry until the fish is fully cooked. Serve hot along with rice and moru curry.
Enjoy!! Happy cooking and stay healthy.