Karimeen Fry / Pearl Spot Fish Fry

Karimeen which is also known as Pearl spot fish and it is 'state fish of Kerala' and is considered a delicacy.

Ingredients

Karimeen / Pearl Spot Fish - 1/2 Kg (2-3 medium sized)
Ginger - 2-3 tbsp
Garlic - 2 bulb (cleaned)
Black Pepper - 2 tbsp
Shallots - 3-4 (cleaned)
Red Chilli Powder - 2 tbsp
Turmeric Powder - 1/2 tsp
Salt - as required
Curry Leaves - as required
Coconut Oil - as required

Preparation Method

Clean the fish, remove the scales and wash with diluted vinegar, make slits in the flesh and keep aside to remove excess water.
To the chutney jar of the mixer add ginger, garlic, shallots, red chilli powder, turmeric powder, hand full of curry leaves, salt and grind to a smooth paste by adding water 1-2 tbsp water.
Transfer the chilli paste to the mixing bowl, add 2tbsp coconut oil and combine well.
Marinate the fish with chilli paste and keep aside for half an hour.
Heat coconut oil (as required to deep fry the fish) in a wide bottom pan and add hand full of curry leaves.
Place the fish on top of the curry leaves, keep the lid closed and fry in low flame for 5 mins:
Flip the fish and cook for another 5 mins: in low flame.
Remove the fish from oil and keep in kitchen towel to remove excess oil.
Serve the delicious Karimmeen / Pearl Spot Fry as a side dish for rice.

Comments

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast. Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled. Preparation As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning. We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon...

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.

Achu's Recipes

Search This Blog