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Karimeen Porichathu ( Fish Fry ) & Karimeen Pollichathu ( Kerala Seafood Recipes )


Posted the13/01/2010 By niya's world (Visit website)



The God's Own Country is equally known for its scenic beauty and its spicy and tangy cuisine. The cuisine is hot and spicy and could be a gastronomes delight. The food is simple yet richly aromatic and flavoured. Seafood is the staple diet of most of the people in Kerala, thanks to the lands proximity to the sea. Meen pollichathu, Malabar biryani, Erachi ularthiyathu and appam are the names of a few of its popular dishes.



Karimeen Porichathu ( Fish Fry )

Ingredients

Pearl spot ( Karimeen ) - 1
?Red chilli Powder - 15g ( 3 teaspoon )
?Lemon juice - from two lemons
?Salt - to taste
?Ginger garlic paste - 10g ( 2 teaspoon )
?Curry leaves - 5g ?
Coriander powder - 10g
?Turmeric powder - 5g
?Rice flour - 10g
?Coconut oil - to fry

Method

Clean the pearl spot / Karimeen.

Marinate it with a mix of lemon juice, ginger garlic paste, powder masalas, rice flour and curry leaves.

Keep aside for an hour .

Heat oil in a frying pan and deep fry in medium hot coconut oil and cook till done. Serve hot garnished with onion rings, fried curry leaves and a lemon wedges.



Karimeen Pollichathu

Ingredients

?Pearl spot fish ?- Two
Red chillies ?- 5
Turmeric powder - 1 teaspoon
Chopped green chillies - ?1 1/2 teaspoon
Chopped ginger - ?1 1/2 teaspoon
Chopped garlic ?- 1 1/2 teaspoon
Chopped curry leaves - 1 teaspoon
Chopped shallots - 10
?Salt to taste
?One tbsp lime juice
?One large banana leaf
Vazhanaaru / cotton thread ( for fish packets )
? Coconut oil - 1 tablespoon

Method

Mix red chillies, turmeric powder, green chillies, ginger, garlic, curry leaves, shallots, salt and lime juice to a coarse paste.

After cleaning the fish, apply a thick layer of the paste on inside and outside.

Wrap the fish in the banana leaf and tie it with the vazhanaaru / cotton tread.

Heat oil in a pan / meen chatty and place the wrapped fish in it. Cook each side for 5 or 6 minutes and serve hot with rice.



Recipe Credit - Chef Sashi Jacob - Corporate Chef, Muthoot Plaza, Thiruvananthapuram

Photo Credit - The Hindu



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