Karimeen Varuthathu / Karimeen Fry

Karimeer is a very popular fish in Kerala, it is majorly available in the backwaters.  The English name is Green Chromide or the pearlspot. In Bengali it is called Koral, I could not find the hind name for it.  Being a delicacy in Kerala the popular dish are Karimeen Varthathu, Karimeen Molly and Karimeen Pollichathu.

My husband is a major fan of this fish.  But we hardly get this in Gurgaon, so this time when I went to Kerala I tried my hands on it.  And it came out very well.

Ingredients

Kaarimeen/ Any full fish like Pomfret -  2 large
Turmeric - 1/2 tsp
Red Chili - 2 tsp

Ginger paste – 1tsp
Garlic paste - 1tsp
Salt - to taste
Oil - to pan fry - approx. 4 tbsp.

Method

      1.      Clean the fish with cold water along with lime and salt, pat dry and place on a plate.

2.      Make deep slanting cuts on the body of the fish, both sides, so that the fish gets the masala flavor, when you apply the masala.

3.      Mix ginger paste, garlic paste, chilly powder, turmeric powder and salt to a thick past. If required you can add a few drops of water/ lime juice.  

4.      Apply this paste on the fish evenly and leave it in refrigerator overnight ( if you don’t have time you can keep it for an hour or 2).

5.      The next day take the fish out and bring it to room temperature (30-40 mins)

6.      Heat pan with oil and place the fish and let it cook on each side. Let one side cook at a time and then flip it to the next side.  Do not disturb by flipping sides as the fish will start breaking.

7.      It will take around 10min

 

I love to have this fish fry with sarlas. One big size Karimeen can fill your stomach. Yummy………..