Karimeen Fry

The green chromide (Etroplus suratensis) is a species of cichlid fish from freshwater and brackish water in southern India and Sri Lanka. It is also known as the pearlspot or karimeen in Malayalam and koral in Bengali.The oval-shaped fish, which often serves as Kerala's icon in the minds of gourmets, was officially declared the State fish in 2010.












It is found throughout Kerala, especially in Kerala Backwaters around Alleppey, and in western flowing rivers in Karnataka, and backwaters of Andhra Pradesh. It feeds on algae, plant material and insects.
It is my favorite Fresh water fish, with a sweet delicate flavor that melts in your mouth.As tasty as it is, you have to be very careful of the bones which tend to be pretty sharp and strong.Kids should be allowed to have this fish only under adult supervision.
If you are lucky enough to get some fresh Karimeen , do try it.I got some that were live and splashing - doesnt get fresher than that.

 












Ingredients:

1. Karimeen - 1 kg ( 4 medium sized fish)
2. Chilly powder - 2 tbsp (use a mix of kashmiri and red chilly powder)
3. Turmeric powder - 1/4 tsp
4. Vinegar - 1/2 tsp
5. salt - to taste
6. pepper powder - 1/2 tsp
7. garlic powder - 1 tsp (optional)
8. curry leaves - 1 spring
9. Coconut Oil - 1/4 cup

Method:
Clean the Fish , wash and drain , make gashes and keep aside.
Make a paste of  all the ingredients except coconut oil and curry leaves and apply on the fish.
Add coconut oil to a nonstick pan and add some curry leaves .
When the oil is medium hot add the Fish and fry until slightly browned.
Flip and fry the other side.

NOTE : Unlike most fish Karimeen is cleaned by slicing the scales from the body , and not just by de-scaling it.You need a really sharp knife and practice to get the technique right.Freezing the fish for 30 minutes will help ease the cleaning process.