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Thursday, June 6, 2013

KILIMEAN VARUTHATHU / PINK PERCH FRY KERALA STYLE


Kilimean Varuthathu / pink perch fry Kerala Style
 



Prep Time: 20 to 30 min
Cook time: 40 min
  
Course: Side Dish
Yield..: 3 to 4
Features: Frying.
  
Summary:

I am here again with a Kerala style Mean Varuthathu/Fish Fry. My previous post was about Kozhuva/Anchovy Fry,the same method can be use to fry all other fishes including it. Kilimean is suitable for deep fry or shallow fry.In deep fry there is a chance of separating masala from the fish or burn.If you are trying for deep fry use little masala or fry in a low flame. It is one of my favourite fish fry. I hope you enjoy it as much as I do. Which was a one of the spicy and tasty fish of Kerala tradational recipe.
  
  
   
Ingredients:

Kilimean / Pink Perch....................: 1/2 kg OR 7 to 8 nos (Medium 
                                                            size)
Ginger-Garlic paste (Adrak/Injee-Lasun/Veluthulli paste)...1 tbsp
Shallok paste (Chota Piaz/Cheriya Ulli paste).......................2 tbsp
Pepper Powder (Kali Mirch/Kurumulaku powder)...............3 tbsp
Red Chilli powder (Lal Mirch/Chuvanna Mulaku)..............3 tbsp
Kashmiri Chilli powder (Optional).......................................1 tbsp
Curry Leaves (Curry Patta/Karivepila).........A handful
Green Chilli (Hara Mirch/Pachamulaku)-Optional...........3 nos
Salt to taste
Coconut OIl/Any Oil....................3 tbsp OR For frying.
  
         
Fresh Kilimean/Pink Perch Fish
 



Directions:
  
1. Wash and clean the fish.
  
                                                          

2. Put the cleaned fish in a pot with sufficient water, 2 tspn Turmeric powder and salt for 10 minutes.
  

                                                           
3. Clean again properly after 10 minutes, dry it, two three cut marks on bothsides of the fish and put all grinded ingredients paste over and inside it except oil and curry leaves.


4. Marinate the fish for 15 to 30 minutes.


5. Heat a pan with oil, spread curry leaves over it.

  
6. Shallow OR Deep fry both sides of fish for 15 to 20 minutes each side in a low flame.
  
  
7. Initially put a lid on it for 5 to 7 minutes and remove it.

  
8. Put 3 green chilli (optional) cut mark on it lengthwise and Cook it removing the lid. Spicy and tasty Kilimean is ready.

kilimean Varuthathu

  
Tips:
1. You can cut the  fish 2 to 3 pieces if you like.
2. Keep the fish to marinate in the Refrigerator if possible.

Recipe Sourse : Suja
Tested by : Jayaprakasan C Edathil for the jpcedathil.blogspot.in
With regards,
Cheers...!! 

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