Tweet
Karimeen pollichath
1.Karemeen -I kg ( 4 to 5 no)
2.black pepper - 10(crushed, not powdered)
3.button onions -5
4.whole red chilies - 10
5.ginger - ½ inch long
6.garlic -1
7.termercic powder - ½ tsp
8.red chilly powder - 1 tbsp
9.salt -to taste
10.curry patha - 2 strips
11. coconut oil -1 cup
12.aluminium foil - a roll
For the Gravy
1. button onions -1 cup
2. red chilly powder -1tsp
3.salt -to taste
4.curry patha - 2 stem
Preparation Method
How to Prepare(Clean) the Pearl Fish
Pearl fish comes with a coating of thick scales which has to be sliced off with a sharp knife, keeping the head and tail intact. Rub the fish on rough surface( on a cutting board) with salt, and clean inside out. wash with clean water and soak them in curd/lemon juice, to get rid of the any bad smell of the fish. After half an hour take the fish out of the curd/lemon juice and wash in clean water. Make slits through the fish diagonally.
How to Prepare the Masala
Grind coarsely all the ingredients from 2 to 6, add the red chilly powder, turmeric and salt and little water to make the masala to a paste form. Rub it allover the fish inside out. Lastly keep the carry patha’s pasted to the fish too. keep inside the fridge covered for about half an hour for the masala to soak into the fish. Take out and fry in coconut oil both side until it turn dark brown. Serve hot in plangton leaf.
To Make the Gravy,
In the same pan, which fried the fish, take out the excess oil and let the remaining masala dust and oil, heat up. Fry half-cup button onions, with curry patha. The onions s turn light brown, pour the gravy over the fish, which is served in a plangton leaf.[/SIZE]
1.Karemeen -I kg ( 4 to 5 no)
2.black pepper - 10(crushed, not powdered)
3.button onions -5
4.whole red chilies - 10
5.ginger - ½ inch long
6.garlic -1
7.termercic powder - ½ tsp
8.red chilly powder - 1 tbsp
9.salt -to taste
10.curry patha - 2 strips
11. coconut oil -1 cup
12.aluminium foil - a roll
For the Gravy
1. button onions -1 cup
2. red chilly powder -1tsp
3.salt -to taste
4.curry patha - 2 stem
Preparation Method
How to Prepare(Clean) the Pearl Fish
Pearl fish comes with a coating of thick scales which has to be sliced off with a sharp knife, keeping the head and tail intact. Rub the fish on rough surface( on a cutting board) with salt, and clean inside out. wash with clean water and soak them in curd/lemon juice, to get rid of the any bad smell of the fish. After half an hour take the fish out of the curd/lemon juice and wash in clean water. Make slits through the fish diagonally.
How to Prepare the Masala
Grind coarsely all the ingredients from 2 to 6, add the red chilly powder, turmeric and salt and little water to make the masala to a paste form. Rub it allover the fish inside out. Lastly keep the carry patha’s pasted to the fish too. keep inside the fridge covered for about half an hour for the masala to soak into the fish. Take out and fry in coconut oil both side until it turn dark brown. Serve hot in plangton leaf.
To Make the Gravy,
In the same pan, which fried the fish, take out the excess oil and let the remaining masala dust and oil, heat up. Fry half-cup button onions, with curry patha. The onions s turn light brown, pour the gravy over the fish, which is served in a plangton leaf.[/SIZE]
Comment