Karemeen Pollichathu

== Description ==
* Ethnicity - South Indian
* Type of meal - Party, Lunch, Dinner
== Ingredients ==
* 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
For the Gravy 
* 1 cup: Button onions
* 1 tsp: Red chilly powder
* 2 stem: curry patha
* salt to taste
== Directions ==
To Prepare(Clean) 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.
To Prepare the masala 
# 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.
# Rub it allover the fish inside out.
# Lastly keep the carry patha’s pasted to the fish too.
# Keep inside the fridge covered for about half an hour for the masala to soak into the fish.
# Take out and fry in coconut oil both side until it turn dark brown. Serve hot in plangton leaf.
To Make the Gravy 
# In the same pan, which fried the fish, take out the excess oil and let the remaining masala dust and oil, heat up.
# Fry half-cup button onions, with curry patha.
# The onions turn light brown, pour the gravy over the fish, which is served in a plangton leaf.
Category:Indian Recipes
Category:South Indian Recipes
Category:Masala Recipes
Category:Curry Recipes
Category:Coconut oil Recipes
Category:Turmeric Recipes