Skip to main content

KERALA STYLE PINK PERCH (KILIMEEN) FISH FRY

Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children.
Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish with rice for lunch and dinner. We need not to spend more time to clean this fish. This is shallow fry so we need not add more coconut oil to fry this so it will not affect to health. To get completely Kerala style taste I used natural coconut oil to fry this fish. This fish fry is very tasty and its method is very simple. It has the mixed smell and taste of Ginger paste and garlic Paste. Smell of this masala will become double when we fry it in coconut oil. It is healthy fish and it helps to prevents heart diseases.it is very spicy and crispy fish fry and very good to health. 

Preparation Time - 30 minutes
Cooking Time - 25 minutes

Ingredients

Pink Perch Fish - 1/2 kg
Ginger Paste - 1/2 teaspoon
Garlic Paste - 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Chilli Powder - 1/2 teaspoon
Pepper Powder - 3/4 teaspoon
Green Chilli Paste - 1/2 teaspoon
Curry Leaves Paste - 1/2 teaspoon
Lemon Juice - 1 teaspoon
Coconut Oil - 2 tab spoon
Salt - To taste

Method
  • Clean and wash fish well and make slits on both sides and keep it aside.
  • In a bowl, add ginger paste, garlic paste, turmeric powder, chilli powder, pepper powder, green chilli paste, curry leaves paste, and salt and mix well.
  • To this add lemon juice and make it paste.
  • Marinate the fish with this paste and leave it for 10 minutes.
  • In a pan, heat coconut oil and add fish and fry both sides under low flame.
  • Then transfer it in a serving bowl and serve it.
Tips
  • To remove the bad smell of fish from hands wash well with Lime Juice or Vinegar.
  • Add a little lime juice while making masala to marinate fish well.
  • to increase the taste of fish fry add some Black Pepper Powder.
                      
Kerala Style Pink Perch Fish Fry
                             

                                         
                                       

                          




Comments

Popular posts from this blog

KERALA FISH MOLLY

Fish molly is also known as fish stew. It has different name in different places. We can write it as fish molee. It is completely a traditional tasty curry. I can say that it is entirely different from other fish curries because its colour and method of preparation is completely different from others. It can make it by using any type of fishes. Better to make it with king fish but here I have used Mackerel fish because I couldn't get king fish. Usually we are making spicy red colour fish curry in houses and hotels. Keralites can't eat rice without fish curries or dishes because fishes are the main side dish of their daily day life. It will be available in some standard hotels and it has a royal effect. It will be a special and variety item to everyone. Its tasty is very nice and different from other fish curries. We need not to add chilli powder to make this and also we need to fry the fish before making this curry. Mainly it is preparing by Christians or in Christian houses.…

RED COWPEAS COCONUT MILK STIR FRY

Preparation Time - 10 Minutes
Cooking Time - 25 Minutes

Ingredients

Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking

Method

Sock Red Cowpeas in Water overnight and wash it well next day.Peel the skin of Onion and wash well and chop it.Wash Green Chilli and slice it thin and lengthy.Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well.Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it.Then add chopped Shallots and Curry Leaves and fry well.Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell.Add cooked Red Cowpeas into this and mix well.…