Karimeen Fry

Yesterday was suppose to be a ‘stay-at-home’ day, dealing with the usual things like (boring!) paperwork, but a friend arrived and wanted to go to Fort Cochin to buy some fish from our trusted vendor at the Chinese Nets and so I went with her since I too wanted to get some nice fresh ‘Karimeen’ for Jo.

This wonderful fresh water fish is also known as ‘Pearl Spot’ and is found mainly in the backwaters of Kerala. The area around the small town of Alappuzha (Alleppy) is regarded as the ‘tharavad’ (Family home) of this fish and it is such fun to watch the fishermen trying to catch this fish by just diving off their small boats quite close to the shores of the backwaters.

Karimeen is not a cheap fish, in fact it is regarded a bit of a luxury by most Keralites – a proper ‘Karimeen-Fry’ must never be amiss at any important family function, like in our home, a special treat for our two daughters, when they return from their respective Colleges in another state.

The majority of visitors to our state, may they be Indian or foreign, will head for any of the leading fish places to feast on either Karimeen Fry,  Karimeen Pollichathu (wrapped in Plantain leaf and steamed) or Karimeen Moily/Mappas (cooked in thick coconut milk combined with many wonderful spices).

I have my fish cleaned by my vendor. At home I just wash and dry the Karimeen very well and with a sharp knife cut slashes across 4 times on both sides.

Ingredients

For 2 persons

2 Karimeen  (despite the fact that some people will ask for ‘large size’ it is better to go for medium size, the size of the palm of your hand – tastes better, in fact!)

2 Tbsp Ginger/Garlic paste

½ tsp Turmeric powder

2 tsp black pepper powder

2 Tbsp red Chilly powder (or less)

1 ½-2 Tbsp of fresh lemon juice

Oil (I use Vegetable oil, some people prefer Coconut oil)

Some Curry leaves (optional)

Salt


Method

In a small bowl mix all the above spices into a thickish paste – if you want it to be more liquid just add a teaspoon or two of water.

Now rub this mixture all over your fish, inside as well as into those slits. Keep covered in the refrigerator for a couple of hours for the Masala really to soak in.

When ready, heat oil in a frying pan, add your curry leaves and then the fish. Shallow fry on a medium to low heat for app. 10-15 minutes (depending on size), turn over and fry the other side.

When done, lift out carefully onto paper-towels to drain.

Serve and enjoy

Ciao, Carina

6 thoughts on “Karimeen Fry

  1. I love fish, but I have no idea what these are! As I told Jo,I have friends in Mumbai who are from Kerala and I have enjoyed seeing all the beautiful food,places and traditions from pictures. I have also done some experimenting on my own with ingredients from an Indian shop,but I haven’t posted any of those recipes, as my blog is to show people who feel that they can’t cook or entertain that they CAN. I am glad Jo sent me here,(my husband is “Joe”) and I will be back to learn!

    • welcome to my site. Maybe there is a fish wherever you are which, with the right spices, could be substituted. We will try and find out and let you know. But, of course, nothing goes over the REAL thing. please send me your correct email so I can write to you.

    • My biggest problem with where I live now is getting decent fresh fish;I am landlocked and many fish available are not only previously frozen, but many are farm-raised ,imported from countries that do not use hygienic methods.I have to avoid a great deal of them.

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