Karimeen / Pearl Spot Fry - Kerala Style with kanthaari mulakku... Thani Naadan

Karimeen aka Pear Spot is the fish that is commonly found in the Kerala Backwaters around Alapuzha, Kollam and Kottayam . Nowadays with the boom of tourism this fish has become the most popular fish in North Kerala. This is served in every other resorts, home stays and house boats. One among the delicacy that is served,  is the Karimeen Pollichathu and Karimeen Moily. 

In my hometown Kannur , we don't used to get it much, but when we get i used to fry it in coconut oil after marinating the fish overnight with spicy crushed masalas. Now when i came to Bangalore, i have been seeing the fish in the market but never used to buy, thinking it is some other fish. But a few days back, one customer in the market overheard me and my husband talking in malayalam , he suddenly said..."buy that, it is our Karimeen, just fry it spicy with pepper masala".... My husband within seconds ordered for 1 Kg, before allowing him to complete his words....From then this fish has been a "King" in our fried seafood dishes...In Kerala , the fish and dish is quite expensive.. here in Karnataka , it is much cheaper.So we say, now that we have started buying it, it is sure gonna become expensive.. 

Over to the recipe , today i am sharing a yet spicy Karimeen Fry. The cleaned and slit fish is marinated with spicy masala. Instead of normal chilly, i have used Kaanthari Mulakku(a spicier version, though looks small,tiny and cute, but very spicy and healthy, i have heard it lessens cholesterol )

Ingredients

1. Karimeen / Pearl Spot (Clean and slit)  - 2
2. Pepper powder - 2 Tbsp
3. Turmeric powder - 1/4 Tsp
4. Red Chilly powder - 1 Tsp
5. Kaanthari mulakku (Bird's Eye Chilly) crushed- 6
6. Ginger crushed - 1" piece
7. Garlic crushed - 6
8. Salt - as per taste
9. Curry Leaves - 1 Sprig
10. Coconut Oil / Oil - 2 Tbsp
11. Coconut Oil/Oil -  for shallow frying

Preparation

• Mix all the ingredients and do not add water, if needed little more oil.

• Marinate the clean and slit fish with the prepared masala . Keep in for about 1 hour minimum.(If done overnight... delicious!!!)

• Heat coconut oil / oil in a pan,layer 2-3 sprigs of curry leaves and place the marinated fish on it.
• Fry both sides on a medium flame until golden brown.

Sending this entry to Ahlan Ramadan –The Healthy Way

Meen Nurukki Masala / Fried and crumbled fish in spicy masala

This is a very easy recipe which i tried yesterday, actually i had something else in my mind , which was something out like a preserve powder, but somehow it ended up like this. But when i served it all were.. Is it only this much you prepared... its really spicy and tasty..So all where having it very kanjoosly.. with lunch.. checking if,it will get finished soon.... So do lemme know if you too try it...would love to hear...

Ingredients

1. Shark / Sravu - 1/4 kg (Can use any meaty fish)
2. Turmeric powder - 1/2 Tsp
3. Red Chilly powder - 1 Tbsp
4. Salt
5. Coconut oil - for shallow frying
6. Onion - 1
7. Green chilly - 2
8. Ginger crushed  - 3/4 Tsp
9. Garlic sliced lengthwise - 4-5
10. Thengakothu / coconut pieces - 1 Tbsp
11. Curry Leaves - 2 Sprigs
12. Mustard Seeds - 1 Tsp
13. Dry Red Chilly - 2 
14. Coconut Oil - 1 1/2 Tbsp 

Preparation

• Wash and clean shark with salt water. Remove the skin. Cut into small pieces.
• Marinate it with turmeric, red chilly powder and salt. Keep for 1/2 hour.
• Heat coconut oil in a frying pan and shallow fry the pieces. Do not fry it too crispy (softer inside ). Add little curry leaves while frying.

• When cool enough to handle, just shred the pieces with the knife roughly.(Do not make it perfectly cut).
• If you have the remaining oil in the pan use it or add 1 1/2 Tbsp of coconut oil and throw in the mustard seeds to crackle. Now add the dry chillies and 1 sprig of curry leaves. 

• Now add crushed ginger , green chilly and thengakothu (coconut pieces) to it. Saute for a minute.
• Now add the roughly chopped fish pieces and garlic to it . Mix well. Cover and cook for a minute.
• Garnish with curry leaves.

Check out the other Fish Recipes....

• Kallu Shaap Meenthala Mulakittathu
• Malabar Meen Curry/Meen Mulakittathu
• Mathi Peera Vattichathu
• Fish in Rich Green Gravy
• Kerala Naadan Fish Fry....(Aila Fry)

Kallu Shaap Meenthala Mulakittathu

Ingredients

1. Fish Head - 1/2 Kg ( I used Etta Meenthala/Cat Fish Head)
2. Onion Sliced - 3
3. Tomato roughly sliced- 2
4. Ginger - 1" piece
5. Tamarind - 1 lemon size (soaked in water)
6. Turmeric powder - 1/2 Tsp
7. Red Chilly powder - 4 Tbsp
8. Crushed Mustard - 1/2 Tsp
9. Garlic crushed - 5
10. Curry Leaves - 2 -3 Sprigs
11. Salt - as requied
12. Coconut Oil/Oil - 4 Tbsp

Preparation

• In a cooking vessel, (preferably a Manchatti/ Kalchatti, an 'Earthen Pot'), heat coconut oil, fry onions till translucent and soft. (do not brown it).
• Add tomato, ginger, curry leaves, saute for 5 minutes, till tomato gets softened.
• Add turmeric powder , red chilly powder and salt. When the raw smell goes , add the fish head.Mix well.
• Now add the tamarind water (Squeeze the tamarind pulp well). Add half cup water , mix well, close the lid and let it boil.
• If you feel water/gravy it not enough add 1/4 cup water and boil it nicely, until the gravy it thickened.
• Add curry leaves, garlic and crushed mustard, Mix it and let it cook for only 2 minutes. Immediately off the flame.(DO NOT LET IT BOIL).

Note

• This is a very hot curry. You can either increase or decrease the amount of red chilly powder. You can also use Kashmiri Red Chilly Powder.
• While preparing this catfish head curry, it is a must that we add crushed mustard , otherwise it will not taste good.
• If you think your gravy has become more watery, you can 1/4 - 1/2 cup of thick coconut milk.
• Once you add crushed mustard to the gravy, DO NOT LET IT BOIL(Very Important), or else the gravy will taste sour (Bitter). 
• You can any fish like ayila/mackerel, or any big fish.

Malabar Meen Curry/Meen Mulakittathu

Ingredients

1. Fish - 1/2 Kg
2. Onion - 2 Sliced
3. Green Chilly - 4
4. Ginger - 1" piece
5. Tomato - 2 medium
6. Tamarind - 2 small lemon sizes(Indian Lime)(Soaked in 1 cup of water)
7. Turmeric powder - 1/2 Tsp
8. Red Chilly powder - 21/2 Tbsp
9. Grated coconut - 1/2 cup
10. Water - 1/2 cup
11. Garlic crushed - 5
12. Curry Leaves - 2 Sprigs
13. Coconut Oil/Oil- 2 Tbsp

Preparation

• Grind grated coconut with water into a very smooth paste. Keep aside.
• Heat a manchatti/ pan, add oil, add onion, green chilly ,ginger and tomato. Saute till onions are pink and tomato is cooked well.
• Add turmeric powder and red chilly powder. Saute for 2 minutes.
• Nicely mixed the tamarind with your hand, Strain the juice into the masala mix. Mix well. Add salt. Bring it boil.(Do not pour the whole liquid, as you need to adjust it later.)
• Add coconut paste to it. Let it boil nicely for 10 minutes. Now add the fresh and cleaned fish pieces to it.
• Stir the manchatti/pan with your hand. Do not use spoon.Check the sourness of the curry. If less tangy ,add more tamarind juice.
• Close the lid and let the fish cook on low flame. Add curry leaves. Cook it the oil separates from the sides. 
• When done off the flame and add crushed garlic. Let the curry rest it manchatti itself till it is served.

Note 

• Adjust the amount of tamarind, and red chilly powder according to your taste.

Sending this recipe to Foodabulous Fest and Simply TADKA

Mathi Peera Vattichathu

Ingredients

1. Sardine ( Mathi) - 1/2 Kg
2. Grated Coconut - 1 cup
3. Shallots (Cheriyaulli) - 1 cup (Do not choped it)
4. Tamarind - 1 lemon size (Soak in a cup of water)
5. Tomato(Cut into 4 pieces) - 2 Medium
6. Green Chilli - 3
7. Turmeric powder - 1/4 Tsp
8. Red Chilly powder - 3-4 Tsp
9. Garlic - 3
10. Ginger - 1 small piece
11. Fenugreek seeds - 1/4 Tsp
12. Mustard seeds - 1/4 Tsp
13. Dry Red chilly - 2
14. Curry Leaves - 2 Sprigs
15. Coconut Oil - 3 Tbsp
16. Salt

Preparation

• Clean the fish and keep it aside.
• Heat oil in a chatti/ sauce pan. Add mustard seeds, fenugreek seeds and dry red chilly. Saute for a minute.
• Add shallots,garlic and ginger to it.Saute till it leave its raw smell. Add turmeric and chilly powder. Mix well for a minute.

• Now add tamarind pulp, tomato and salt. Close the lid and let it boil and cook.
• When tomatoes are cooked , open the lid and add the fish pieces to it. Mix well.Close the lid and cook the fish for 5 minute.
• When the gravy starts to bubble add in the grated coconut and curry leaves to it.Mix well.
• Close and cook for 5 - 10 minutes on slow fire till the gravy becomes thick.

Note:

• You can use any fish for this curry.

Fish in Rich Green Gravy

Ingredients

1. Fish - 500 gms
2. Shallots (Cheriyaulli) - 200gms
3. Tomato - 200 gms
4. Green Chilli - 100 gms
5. Curry leaves -50gms
6. Coriander Leaves - 50 gms
7. Turmeric powder - 1 Tsp
8. Fenugreek seeds - 1 Tsp
9. Dry Red Chilly - 5
10. Kokkam (Kodampuli) - 3 pieces( Wash it cold water)
11. Ginger - 1 small piece
12. Garlic - 8-10
13. Grated Coconut - 50 gms
14. Coconut Oil - 2 Tbsp
15. Water - 1 cup

Tempering

1. Coconut Oil - 2 Tsp
2. Mustard Seeds - 1 Tsp

Preparation

• Clean and de-bone the fish. Cut into required pieces.
• Grind green chilli,curry leaves,coriander leaves and coconut to a fine smooth paste.
• In a manchatti or pan, heat oil, simmer the flame, add fenugreek seeds.when it starts to brown, add shallots and curry leaves.
• Fry well till it leaves the raw smell. Add turmeric powder and stir well.
• Add tomato , kokkam and water to it. Bring it to boil.
• Add salt and fish pieces to it. Cook it with closed lid.
• When fish is halve cooked, add the ground green masala , Cook it. 
• When fish is cooked , remove it from the flame and drizzle little coconut oil on top.
• For tempering, heat 2 Tsp oil and crackle mustard seeds. Pour this on to the curry.
• Serve with hot steamed rice/ chappathi/ ghee rice.

Linking this to Side Dish Mela of Cooking 4 All Seasons

Kerala Naadan Fish Fry....(Aila Fry)

Nalla Naadan Meen Porichathu..... Aila annu kettoo!!!!!!!!!!This is something that every Malayali cant avoid in an Afternoon Meal.....Nalla chooru's, meen curryum , upperiyum.. pinne meen porichathum.....

Ingredients

1. Fish - 1/2 Kg
2. Turmeric powder - 1/2 Tsp
3. Red Chilly powder - 1 1/2 Tsp
4. Kashmiri red chilly powder - 1/2 Tsp
5. Salt - as per taste
6. Curry Leaves - 1 Sprig
7. Coconut Oil - for shallow frying

Preparation

• Clean the fish with salt . Do not cut off the head. Make 5-6 shallow slits on both sides of the wish.
• Make a paste of turmeric powder, red chilly powder, kashmiri chilly powder and salt.
• Apply this paste on the fish. It should be well coated. Keep it aside for 1/2 hour so that the masala enters into the fish.
• Heat oil for shallow frying in a non-stick pan. Place 3-4 pieces of fish without over crowding and shallow fry it. When one side is done , flip over the fish and fry the other side. Add curry leaves.
• Drain excess oil and serve it hot with rice.

Note

• You can use this recipe to fry any king of fish.
• You can also add ginger - garlic paste if you wish.. This will give an entirely different taste.
• You can increase or decrease the amount of chilly powder accordingly.