Karimeen or Pearl Spot fish is seen in the fresh waters of Southern India, especially in Aleppy region of Kerala.
It’s very sad that,very recently I have seen in a local news paper that Karimeen is under the threat of extinction. The Kerala government is doing everything they could possibly do to make sure that the situation is being well taken care off. I also would like to take this opportunity to wish the Kerala government all the success.
I am a huge fan of Krimeen and i am doing my part too, I am growing a couple them in my fish tank too.
Karimeen fry is an absolute killer. The recipe I am sharing now is a typical Kallu Shappu style.
Serves Four Portions.
Karimeen/ Peral spot – 4 each
Coconut oil- 1 cup
Turmeric powder – 1 Tsp
Coriander powder – 1/2 Tsp
Chilly Powder – 1 Tsp
Salt to taste
Black pepper powder – 1 Tsp
Egg yolk – 2 nos
Refined flour- 2 Tbsp
Lemon- 2 each
Ginger-Garlic paste – 1 Tsp
Method of preparation:
Clean the fish.
Give knife impressions on the flesh as shown the below picture, this helps the marination to penetrate deep inside.
To make the marinade, in a mixing bowl, mix together turmeric powder, coriander powder, chilly powder, salt, black pepper, egg yolk, flour, ginger-garlic paste and lemon juice.
Apply the marinade thoroughly over the fish and refrigerate for an hour.
Heat up coconut oil in a frying pan, fry the fish. Slow slide the fish in the oil and shallow fry the fish one side at a time.
Make sure to fry the fish to golden brown in color, remove from the oil and keep it on a strainer to drain the excess oil. Serve hot.
Bone Appetite & Happy Cooking!