Karimeen Fry | Pearl Spot Fry
Slow-roasted in coconut oil with a generous hand of spices, this fish fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 3 servings
- 4 nos Pearl spot Karimeen
- 6 nos Shallots
- A small piece Tamarind
- 4 nos Red dry chillies
- 2 nos Green chilly
- Curry leaves, a few
- 2 tsp Coriander powder
- 1 tsp Turmeric powder
- Salt, to taste
- Oil — for frying
- 1 tbsp Gram flour
Preparation
Step 1
For preparing Karimeen fry, first grind together all the ingredients to a smooth mixture. Marinate the cleaned fish in the ground paste.
Step 2
Refrigerate for 1 hour.
Step 3
Fry in hot oil it in oil.
Step 4
Karimeen fry is ready.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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