I love fish and I love to enjoy them along with sambar, rasam or curd and rice. Karimeen is one of my favorite fish, these are called as Green Chromide. They are found in backwaters and are very popular in Kerala & Srilanka. If you ask any Mallu they will tell you that this is one of the fish that they love and make some awesome recipes like Karimeen Pollichathu and Karimeen Molly. But today I used a Kerala favorite fish to make it the south Indian way. Really this is a must try recipe, very simple to do, but you are sure to have some awesome flavors. This fish does have bones that are big and long, but don't be fooled they taste great. Today my lunch plate was rice, parruppu rasam and karimeen fry ;-) with a content heart I am sharing this post.
KARIMEEN FRY RECIPE
Marination Time- overnight
Prep time - 5 mins
Cook time - 20-25 mins
Kaari Meen/ Any full fish like Pomfret - 1 large
Turmeric - 1/2 tsp
Red Chili - 1 tsp
Corriander - 2 tsp
Ginger garlic paste - 1 tsp
Jeera powder - 1/2 tsp
Salt- to taste
Oil - to pan fry - approx 2 tbsp
Clean the fish with cold water along with lime and salt, pat dry and place on a plate. Make deep scores on the body of the fish, both sides. Take all the spice powders along with salt and add the ginger garlic paste and form a thick paste, if required you can add few drops of lime juice. Apply on the fish and leave it in refrigerator overnight for spices to blend. The next day take the fish out and bring it to room temperature (30-40 mins) and then heat pan with oil and place the fish and let it cook on each side for 6-7 minutes such that the fish is fully cooked. Do not disturb or keep flipping sides.
Serve hot with rice and curry.
- Patting dry the fish is very important if it is soggy the spices will not sit on the fish.
- Make sure you don't add water to form the spice paste, if required use few drops of lime/lemon juice
- Once you decide to fry fish make sure you bring it to room temperature before frying it, else the fish will remain raw and undercooked.
- Do not keep flipping sides of the fish while its cooking, this will only result in under cooked fish and also tend to break. The heat should be in medium-low and not high else the fish will get burnt quickly.
- Marinating the fish overnight is very important for ultimate taste