Karimeen (Pearlspot) Fry

This slideshow requires JavaScript.

Karimeen/pearlspot is a delicacy of Kerala backwaters. Karimeen fry is very popular inside and outside Kerala.

Preparation time: 20 minutes | Difficulty Level: Easy


    • Karimeen – 2
    • Kashmiri chilly powder – 1 ½ tablespoon
    • Black pepper powder – 2 ½ teaspoon
    • Turmeric powder – a pinch
    • Ginger-garlic paste – 1 ½ tablespoon
    • Lemon juice/Vinegar – ½ teaspoon
    • Curry leaves – 1 stem
    • Coconut oil – As needed
    • Salt – As needed

How To

    • Clean Karimeen in salt and vinegar. Make 3-4 gashes on both sides.
    • Mix chilly powder, pepper powder, turmeric, ginger-garlic paste, vinegar, curry leaves and salt to make the marinade. If needed, add 1-2 tablespoon water.
    • Marinate the fish in the paste prepared and keep it for 10-15 minutes.
    • You can either shallow fry or deep fry according to your taste. Drain on kitchen tissue.

2 thoughts on “Karimeen (Pearlspot) Fry”

  1. SanjayR said:

    Oh Wow! seems, this seems so delectable 🙂

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s