AuthorChef Soju PhilipPearlspot fish fry-Karimeen or Black Pearlspot fish is Kerala's state fish and found abundantly in the backwaters of Kerala. One of the most sought after delicacy, the food lovers travel long to find the real tastes of this fish. Vembanad lake Kumarakom , Ashtamudi lake Kollam etc were the places which will get best Pearlspots. The fish has a very delicate, flavorful fish which can be used for frying or in curries.
As my hometown Kadampanad has a very close proximity to Ashtamudi lake and Shastamcottah lake, the brackish water fishes were very common in our daily meals. I remember my childhood days that lady fish sellers who specially sells only the "Kayal Meen' -backwater fishes,were bringing this fish to our house and my dad- a food lover, was very much loved to bargain well to buy these catches. I still cherishes those memories of the mouthwatering delicacies which made by my Mom, as she has taught me the magic of transforming these simple things into memorable treat.
Clean the fish, remove the fins, gills and scales, wash well and make some gashes on both sides with the knife.
Grind together ginger, garlic, red chilli, black pepper, turmeric, lemon juice, salt to a fine paste with little oil. Add crushed curry leaves.
Marinate the fish with this masala and leave it for two hours.
Heat coconut oil in a pan and shallow fry the fish on both sides till brown and crispy.
Serve hot with rice.
Ingredients
Directions
Clean the fish, remove the fins, gills and scales, wash well and make some gashes on both sides with the knife.
Grind together ginger, garlic, red chilli, black pepper, turmeric, lemon juice, salt to a fine paste with little oil. Add crushed curry leaves.
Marinate the fish with this masala and leave it for two hours.
Heat coconut oil in a pan and shallow fry the fish on both sides till brown and crispy.
Serve hot with rice.
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