Karimeen Fry, also known as Pearl Spot Fish Fry, is a popular and flavorful dish from Kerala, India. Here’s a recipe to make Karimeen Fry:
- 2 Karimeen (Pearl Spot) fish, cleaned and gutted
- 2 teaspoons red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon lemon juice
- Salt to taste
- Oil for frying
- Curry leaves for garnish
- Wash the Karimeen fish thoroughly and make a few slits on both sides of each fish using a sharp knife. This helps the marinade penetrate the fish and enhances the flavor.
- In a bowl, mix red chili powder, turmeric powder, lemon juice, and salt to form a smooth paste.
- Apply the prepared marinade all over the Karimeen fish, ensuring it is evenly coated. Allow the fish to marinate for about 15-20 minutes, allowing the flavors to infuse.
- Heat oil in a deep frying pan or skillet over medium heat.
- Carefully place the marinated Karimeen fish in the hot oil, one or two at a time, depending on the size of your pan. Be cautious to avoid overcrowding the pan.
- Fry the fish for about 4-5 minutes on each side, or until they turn golden brown and crispy. Flip the fish gently using a spatula or tongs to ensure even frying.
- Once the fish is cooked to perfection, remove them from the pan and place them on a paper towel-lined plate to absorb any excess oil.
- Garnish the Karimeen fry with fresh curry leaves for added aroma and presentation.
- Serve the hot and crispy Karimeen Fry as a standalone appetizer or as a delicious accompaniment to steamed rice or Kerala-style porotta.
Note: Karimeen is a popular fish variety in Kerala, but if it is not available in your region, you can try this recipe with other fish like pomfret or tilapia. Adjust the spice levels according to your preference. Enjoy the mouthwatering Karimeen Fry, and savor the unique flavors of Kerala cuisine!