Nadan Karimeen Fry
A celebrated dish from the coastal regions of Kerala, known for its rich flavors and crispy texture.
Ingredientsfor 4 servings
- 4 nos Karimeen
- 3 Cloves Garlic
- 1/2 tsp Fennel seeds (Perumjeerakam)
- 2 tbsp Red chilly powder
- 1/2 tsp Turmeric powder
- Salt, to taste
- Curry leaves, a few
- 1 tbsp Oil
Preparation
Step 1
For preparing the dish, first clean karimeen well with salt and water. Dry the fishes and make small slits on the fish.
Step 2
Grind garlic and fennel seeds to make a smooth paste.
Step 3
Mix together red chilly powder, turmeric powder, garlic fennel seed paste, 1 tbsp oil, water and salt to taste to make a paste.
Step 4
Apply this paste carefully on karimeen fishes, cover and set aside for 30 minutes.
Step 5
Set a pan over medium heat and pour in the oil and fry in hot oil karimeen fishes on both sides to a golden brown color. Take care while frying, that the karimeen fishes are not too much browned and hard.
Step 6
Serve fry dish hot! :-) This is one of the tastiest dishes and will definitely tempt you for more.
Tip
A heavy-bottomed pan or cast iron skillet gives you the best results for a proper Kerala fry. Thin pans burn the spices before the meat dries.
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