Skip to main content

Grilled Fish (Karimeen/Pearlspot)


I hope everybody had a wonderful Easter with family and friends. If someone asks me which fish I like most, I would shout out karimeen/pearspot at the top of my voice....it is that one fish we the people of Kottayam relish.

Today Homey brought some fresh karimeen/pearlspot from the market......so being calorie conscious....hmmm.. after Easter indulgence....I thought why not grill it rather than frying it in oil....I have a new nonstick grill pan...so I marinated the fish and kept in fridge for about 30 min...

The special twist in this is the use of kokum juice or kudampuli juice....which is otherwise known as fish tamarind...coorgies call it kachumpuli or pulineer...it is just kudampuli cooked with water and made it into a thick black sauce....it is said that it lowers cholesterol ....so adding half a tsp to anything before frying is really good on the healthier side. It is one thing that I would recommend if anyone visits Mercara, Coorg....buy a bottle and it will be good as new for 2 to 3 years....now if you don't have kachumpuli....just boil some kudampuli with water for sometime and strain to get the thick black sauce and it is ready to spicen up your marinates.

Ingredients:
Karimeen/pearspot: 2 large, cleaned and make diagonal cuts into it.
Kashmiri chilly powder: 2 tsp.
Ginger-garlic paste: 1/2 tsp.
Kokum/kudampuli juice: 1/2 tsp.
Salt: 1/2 tsp.

Method:
1. I took two cleaned fresh fish and cut small diagonal stripes into it.

2. Then I took 2 tsp of kashmiri red chilly powder (if using ordinary chilly powder please reduce 1 tsp), 1/2 tsp kudampuli juice or kachampuli, 1/2 tsp salt, and 1/2 tsp ginger-garlic paste.

3. Mix it with water.

4. Rub it lavishly into the fish and leave it in the fridge for at least 30 min.

5. After 30 min heat your grill pan with 1 or 2 tbsp of oil. 


6. Gently and lovingly place the fish on the sizzling pan.

7. Cover it with the lid and let is sizzle away for another 10 min.

8. Remove the lid and and turn the fish over..and sizzle away for another 10 min....oops!! I forgot to take the pic of frying the fish on the other side...don't worry I have another pic....bear with me.

9. Serve hot with onion and lime.

YUM!! I am attacking these almost oil-free fish....ALONE!!!



Note: If it is troublesome to take kodampul juice....you can just grind one small piece of kudumpuli along with the masala in a grinder with little water to make the paste.

Labels:

Comments

  1. Binys RecipesApril 27, 2011 at 4:49 PM

    I am jealous dat u r njoing it all by urelf...love the look of it....

    ReplyDelete
  2. FaithApril 27, 2011 at 5:21 PM

    I don't think I've ever had this kind of fish but I will definitely be on the lookout for it. I love the way you've prepared it, it looks so flavorful!

    ReplyDelete
  3. Suja ManojApril 27, 2011 at 7:35 PM

    Yummy Yummy, makes me drool..

    ReplyDelete
  4. hemalataApril 27, 2011 at 8:47 PM

    What a mouth-watering grilled fish,looks so delicious and yummy.

    ReplyDelete
  5. Hamaree RasoiApril 27, 2011 at 9:21 PM

    Good to hear that you enjoyed easter weekend
    Nice looking grilled fish

    Deepa
    Hamaree Rasoi

    ReplyDelete
  6. Vimitha DuraiApril 27, 2011 at 10:28 PM

    Looks so tempting and delish.... Making me to drool...

    ReplyDelete
  7. Priya SureshApril 27, 2011 at 11:44 PM

    Omg, mouthwatering here...simply drooling here..

    ReplyDelete
  8. PushpaApril 28, 2011 at 5:55 AM

    Delicious and healthy version.

    ReplyDelete
  9. AnonymousApril 28, 2011 at 1:20 PM

    Thank you so much for sharing.It looks easy to do and very delicious.

    ReplyDelete
  10. SwapnaApril 28, 2011 at 3:00 PM

    Manushare kothippikklle Nisa engane Karimeen fry kanichu.... vayar elakkam sure aa ;) ;) :D Beautiful clicks!

    ReplyDelete
  11. UnknownApril 29, 2011 at 11:08 AM

    Cool fish.love the texture.I have corrected the changes.Thanks for ur inputs btw,I am savitha dear :)

    ReplyDelete
  12. Suman SinghApril 29, 2011 at 3:51 PM

    mmmm delicious..looking at the click itself makes me crave for it..simply irresistible!

    ReplyDelete
  13. kankanaApril 30, 2011 at 1:24 AM

    Ohh I am drooling right now .. I LOVE LOVE grilled fish and specially the way you made with all skins and tail intact! Only if i could make my hubby eat ....

    ReplyDelete
  14. Miz HelenApril 30, 2011 at 6:34 AM

    Hi Nisa,
    I have never seen this little fish before, it looks so good. I will try your rub which looks wonderful! I really enjoyed your photo tutorial. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

    ReplyDelete
  15. KurinjiApril 30, 2011 at 2:42 PM

    Yummy o Yummy Nisha...
    Kurinjikathambam, Event : HRH-Healthy Summer

    ReplyDelete
  16. KalyaniApril 30, 2011 at 8:42 PM

    lovely tempting pictures and looks delicious ......

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import...
64 comments
Continue Reading this Recipe

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h...
Post a Comment
Continue Reading this Recipe

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help...
Post a Comment
Continue Reading this Recipe