Karemeen Pollichathu

Description

 * Ethnicity - South Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients
For the Gravy
 * 1 kg ( 4 to 5 no): Karemeen
 * 1 tbsp: Red chilly powder
 * 2 strips: Curry patha
 * 1 cup: Coconut oil
 * 1 roll: Aluminum foil
 * Salt to taste
 * Grind Together
 * 5 no: Button onions
 * 10 no: Black pepper (crushed, not powdered)
 * 10 no: Whole red chilies
 * ½ inch long: Ginger
 * 1 no: Garlic
 * ½ tsp: Turmeric powder
 * 1 cup: Button onions
 * 1 tsp: Red chilly powder
 * 2 stem: Curry patha
 * Salt to taste

Directions
To Prepare(Clean) the Pearl Fish To Prepare the Masala To Make the Gravy
 * 1) 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
 * 2) 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.
 * 3) After half an hour take the fish out of the curd/lemon juice and wash in clean water.
 * 4) Make slits through the fish diagonally.
 * 1) Grind coarsely all the ingredients to be ground. Add the red chilly powder, turmeric and salt and little water to make the masala to a paste form.
 * 2) Rub it allover the fish inside out.
 * 3) Lastly keep the carry patha’s pasted to the fish too.
 * 4) Keep inside the fridge covered for about half an hour for the masala to soak into the fish.
 * 5) Take out and fry in coconut oil both side until it turn dark brown. Serve hot in plangton leaf.
 * 1) In the same pan, which fried the fish, take out the excess oil and let the remaining masala dust and oil, heat up.
 * 2) Fry half-cup button onions, with curry patha.
 * 3) The onions turn light brown, pour the gravy over the fish, which is served in a plangton leaf.