Kerala fish fry & karimeen pollichathu

Ingredients

• KERALA FISH FRY
• 500 g Pearl spot ( Karimeen ) / Pomfret/ Mackeral
• 1 teaspoon salt ( or to taste )
• 2 teaspoon lemon juice
• Coconut oil for frying

For the marinade :

• 2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon pepper powder
• 5 cloves of garlic
• 5 small onions
• KARIMEEN POLLICHATHU
• 500g Pearl spot ( Karimeen )
• Salt to taste
• 2 spring curry leaves
• 2 teaspoon vinegar
• 4 teaspoons cooking oil
• Banana leaves

For masala:

• 2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 cup small onion
• 15 cloves garlic
• 2.5 cm ginger

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Preparation

• KERALA FISH FRY
  
  Clean fish. Wash it thoroughly . Drain out water and wipe with a kitchen towel.
• Mix salt with lemon juice , smear on fish and keep aside for half an hour.Marinate the masala ingredients over the fish and keep aside for half an hour.
• Heat oil in a frying pan. Fry 2 to 4 fish pieces at a time on a low flame. Fry till golden brown.
• Turn the fish over and fry other side . Decorate with onion wedges and serve with rice.
• KARIMEEN POLLICHATHU
  
  Wash and clean Karimeen. Rub it clean again with salt crystals . Wash it thoroughly. Make gashes / slits as for grilling . Apply salt and keep aside.
• In a pan , heat 2 teaspoon oil. Shallow fry the masala ingredients on a low flame for 3 minutes. Remove and apply well on fish.
• In another non - stick pan add 2 teaspoon cooking oil. Line bottom with banana leaves. Spread the prepared fish. Arrange curry leaves on top of the fish. Sprinkle vinegar. Cover with banana leaf. Place the lid and cook on a slow flame for 20 to 30 minutes. Serve hot with rice / kuthari choru .