Karimeen Fry/ Kerala Style Pearl Spot Fish Fry

Kerala Fish Fry/Karimeen Fry/ Kerala Style Pearl Spot Fish Fry

Today's recipe is a spicy, succulent, and delicious fish fry. Do you love fish fry? Especially spicy fried fish, perfectly crispy and golden. Karimeen, or pearl spot fish, is a favorite for sea-food lovers of Kerala. Fish fry is something that everyone makes, and there is not much to blog about. But since this space features some of my favorites, I cannot skip this all-time favorite comfort food. We make fish fry almost once or twice a week and every time, make it with the excuse that I am not in a mood for elaborate cooking :). Karimeen fry is tempting and irresistible. It is a quick and simple side dish for rice.

Pearl spot fish or Karimeen is a popular fish found in the backwaters of Kerala. It is a state fish of Kerala popular among tourists who visit Kerala. Karimeen is an exotic fish and is expensive. There are so many popular recipes with Karimeen like polichathu, mappas, etc, and top in the menu of Kerala restaurants, resorts, and houseboats. This fry is cooked in traditional Nadan style and is spicy and flavorful.

This Kerala-style fish fry has a flavorful masala paste made of garlic, ginger, chilly, and curry leaves. Now we all know, certain flavors have an affinity for each other. There can be no doubt that garlic, ginger, black pepper, and coconut oil complement each other. There is a little tang from the vinegar and makes it even more delicious. If you do not want to use vinegar, try squeezing fresh lemon juice just. Use coconut oil and curry leaves to get the perfect taste of Kerala fish fry. For this recipe, I have used Karimeen, but you can also use kingfish, pomfret, or Thirutha/mullet.

Karimeen fish

Karimeen Fry/ Kerala Style Pearl Spot Fish Fry Recipe

Ingredients
Fish- 1 lb
Chilly powder- 2 tsp
Crushed red chilly flakes- 1/2 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/4 tsp
Fenugreek powder- a pinch
Ginger garlic paste-1 tsp
Rice flour- 1/2 tsp (optional)
salt to taste
Vinegar- 1 tbs or half lemon
Coconut oil for frying
Curry leaves- 2 springs
Whole garlic crushed-2

Clean fish and squeeze some lemon juice, rub on the fish and then give a final rinse. Make a few gashes on the fish and keep aside.
Mix chilly powder, turmeric powder, pepper powder, fenugreek powder, rice flour, ginger garlic paste, and salt. Sprinkle little water and make a smooth paste. You can add a few drops of vinegar or lemon juice instead of water to make a paste. Apply this on the fish and inside the cavities and let it marinate for 10 minutes.
Heat coconut oil in a pan and add curry leaves and crushed garlic (take whole garlic and smash one time with the back of a knife). Rotate the pan just for once and then place the fish. Fry in medium flame. After two to three minutes gently move the garlic to the edge of the pan or take it out of the pan. Let the fish get browned for two minutes on one side and then flip over and fry the other side till it is done. Serve warm with rice.