| Recipe Name: Karemeen Pollichathu (fish fry) |
|
| |
| Category: Indian Regional |
Sub Category: Kerala |
|
| Prep Time |
Cook Time |
Serves |
| 10 mins |
25 mins |
5 |
|
| |
|
|
| |
Ingredients: |
| Karemeen |
|
1 kg (4 to 5 no) |
| Red chilly powder |
|
1 tbsp |
| Curry leaves |
|
2 strips |
| Coconut oil |
|
3 tsp |
| Aluminum foil |
|
1 roll |
| Salt to taste |
|
|
| Grind Together |
|
|
| Button onions |
|
5 pcs |
| Black pepper (crushed, not powdered) |
|
10-12 nos |
| Whole red chilies |
|
8-10 nos |
| Ginger |
|
1/2 inch long |
| Garlic |
|
1 cloves |
| Turmeric powder |
|
1/2 tsp |
| For the Gravy |
|
10-12 nos |
| Button onions |
|
1 cup |
| Red chilly powder |
|
1 tsp |
| Curry patha |
|
2 stem |
| Salt to taste |
|
|
|
|
| |
Method: |
- To Prepare(Clean) the Fish
- Rub the fish on rough surface with salt, and clean inside out. Wash with clean water and soak them in curd / lemon juice, to get rid of the any bad smell of the fish.
- After half an hour take the fish out of the curd/lemon juice and wash in clean water.
- Make slits through the fish diagonally.
- To Prepare the Masala
- Grind coarsely all the ingredients to be ground. Add the red chilly powder, turmeric and salt and little water to make the masala to a paste form.
- Rub it all over the fish inside out.
- Lastly keep the curry patha’s pasted to the fish too
- Keep inside the fridge covered for about half an hour for the masala to soak into the fish.
- Take out and fry in coconut oil both side until it turn dark brown. Serve hot
To Make the Gravy
- In the same pan, which fried the fish, take out the excess oil and let the remaining masala dust and oil, heat up.
- Fry half-cup button onions, with curry patha.
- The onions turn light brown, pour the gravy over the fish.Serve hot
|
| |
|
Tags:
fish, high proteinKaremeen Pollichathu (fish fry), fish , clean , oil , curry , chilly , water , powder
, masala , onions , 10-12 , salt , juice , 1/2 , turn , wash , red , pasted , serve , brown , prepare |
| |
|
| |
|
| |
