Ingredients

• 1 kg (4 to 5 nos) - Pearl fish (Karimeen)
• 10 nos Black pepper (crushed)
• 5 nos Button onions (Kunjulli)
• 10 nos Whole red chillies(Kollamulaku)
• 1/2 inch long Ginger
• 1 no Garlic pods
• 1/2 tsp - Turmeric powder
• 1 tbsp - Red chilli powder
• Salt as require
• 2 stalks Curry leaves
• 1 cup - Coconut oil
• 1 roll Aluminum foil
• For the Gravy:
• 1 cup - Button onions (Kunjulli)
• 1 tsp - Red chilli powder
• Salt as require
• 2 stalks Curry leaves

How to Make Karimeen Pollichathu

• For cleaning 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.
• For preparing the masala:
• Grind together black pepper, small onions, red chillies, ginger and garlic into a coarse paste.
• Add red chilli powder, turmeric and salt and little water to make the masala to a paste form.
• Rub it all over the fish inside out.
• Keep the curry leaves pasted to the fish too.
• Refrigerate it covered for about half an hour for the masala to be absorbed into the fish.
• Take out and fry in coconut oil on both sides, until it turns dark brown.
• Serve hot on a plantain leaf.
• For making the gravy:
• Take out the excess oil from the above frying pan.
• Heat up the remaining masala dust and oil.
• Fry half-cup button onions along with curry leaves.
• When they turn light brown, pour the gravy over the fish.