Karimeen Fry

Hola! I bring you this recipe even though I am not a big fan of fried  food because fish at times tastes good only if fried (shallow fried in this case). And so, I decided to give it a go anyway because Karimeen or Pearl spot is hard to come by in Mumbai anyway. And when I laid my hand on some really good Karimeen, it was hard to resist. This recipe includes very few basic ingredients, but turns out to be a wonderful dish in the end. Here goes.


  • 400 gms Karimeen or pearl spot fish washed, cleaned and cut into pieces.
  • juice of one lime
  • 1/2 tsp pepper powder
  • 1 tsp red chili powder
  • 1 1/2 tsp ginger garlic paste
  • 1 tbsp rice powder.
  • salt to taste

  • Mix rice powder, ginger-garlic paste, pepper powder, red chili powder and lime juice.
  • Marinate fish pieces in the mixture for an hour.
  • In a shallow pan, add 2-3 tbsps of oil.
  • Add salt to the fish mixture.

Always add salt to a marinade at the end or just before you cook it. If salt is added right in the beginning, it makes the meat or fish give out water and you may not want that.
  • Once the oil is hot, add fish to the pan and cook for 10 minutes, flipping sides occasionally.

Serve hot with rice or steamed tapioca.


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