Karimeen porichathu ( fish fry ) & karimeen pollichathu ( kerala seafood recipes )

Ingredients

1)Karimeen Porichathu ( Fish Fry ):

• 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

2)Karimeen Pollichathu:

• 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

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Preparation

• 1)Karimeen Porichathu ( Fish Fry ):
  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.
• 2)Karimeen Pollichathu:
  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.