Being an ardent fish lover, karimeen/pearl spot is my absolute ultimate favorite fish. This is the way I like it most, keeping it simple and minimalistic with a simple marination with spices and deep fried. Yesterday while talking to parents, my dad said they are going to have karimeen/pearl spot fry for lunch. The mere thought just made me drool. He knows that it is not easy to get hold of this fish here in the US and upon my request he photographed the same for me . I couldn’t be happier. Hope you all will enjoy this mouthful of AWESOMNESS!!
1. Karimeen/Pearl Spot 2 nos (available in the frozen section of most Indian/Kerala stores across US)
2. Ginger Garlic paste ½ tsp
Kashmiri red chilli powder 1½ TBSP
Turmeric powder ¼ tsp
Black pepper powder ¼ tsp
Lemon juice/Vinegar 1 TBSP
3. Salt as required
4. Red onion 1 small, thinly sliced, to garnish
5. Coconut oil for frying
6. Curry Leaves
- Clean and make gashes on the fish. Apply little salt and set aside for 5 minutes.
- In a small bowl, make a thick paste of ingredients numbered 2 and salt.
- Apply the paste to the fish on both sides, inside and on the gashes. Keep it for 15-20 minutes.
- Heat oil for frying in a pan/cheenachatti at medium flame. Add lots of curry leaves and then fry the fish. To enhance more flavor and taste my mom always wrap the fried karimeen/pearl spot in banana leaf (vaatiya ela) and pan fry on clay pot for 2-3 minutes. Garnish with curry leaves and sliced onions and serve warm.
Notes: You can either deep fry at medium heat for about 10 minutes or shallow fry as to your choice.