| Recipe Name:
Karemeen pollichathu (fish fry) |
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| Category:
Indian Regional |
Sub Category:
Kerala |
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| Prep Time |
Cook Time |
Serves |
| 10 mins |
25 mins |
5 |
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Ingredients: |
| Karemeen |
|
1 kg (4 to 5 no) |
| Red chilly powder |
|
1 tbsp |
| Curry leaves |
|
2 strips |
| Coconut oil |
|
3 tsp |
| Aluminum foil |
|
1 roll |
| Salt to taste |
|
|
| Grind Together |
|
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| Button onions |
|
5 pcs |
| Black pepper (crushed, not powdered) |
|
10-12 nos |
| Whole red chilies |
|
8-10 nos |
| Ginger |
|
1/2 inch long |
| Garlic |
|
1 cloves |
| Turmeric powder |
|
1/2 tsp |
| For the Gravy |
|
10-12 nos |
| Button onions |
|
1 cup |
| Red chilly powder |
|
1 tsp |
| Curry patha |
|
2 stem |
| Salt to taste |
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Method: |
- To Prepare(Clean) the Fish
- Rub the fish on rough surface with salt, and clean inside out. Wash with clean water and soak them in curd / lemon juice, to get rid of the any bad smell of the fish.
- After half an hour take the fish out of the curd/lemon juice and wash in clean water.
- Make slits through the fish diagonally.
- To Prepare the Masala
- Grind coarsely all the ingredients to be ground. Add the red chilly powder, turmeric and salt and little water to make the masala to a paste form.
- Rub it all over the fish inside out.
- Lastly keep the curry patha’s pasted to the fish too
- Keep inside the fridge covered for about half an hour for the masala to soak into the fish.
- Take out and fry in coconut oil both side until it turn dark brown. Serve hot
To Make the Gravy
- In the same pan, which fried the fish, take out the excess oil and let the remaining masala dust and oil, heat up.
- Fry half-cup button onions, with curry patha.
- The onions turn light brown, pour the gravy over the fish.Serve hot
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