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
Method:
- 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.
Recipe courtesy of Shilpa terrence