How to make Neimeen Porichathu Recipe - Seer fish marinated in a spicy marinade and crisply fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : King fish (surmai) (सुरमई मछली), Oil (ऑइल)

Cuisine : Kerala

Course : Main Course_Seafood

Neimeen Porichathu

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Neimeen Porichathu Recipe Card

Neimeen Porichathu
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Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Neimeen Porichathu

  • King fish (surmai) 1/2 inch slices 1 medium

  • Oil 2 tbsps + to shallow fry

  • Red chilli powder 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Ginger paste 2 teaspoons

  • Garlic paste 1 teaspoon

  • Rice flour 2 tablespoons

  • Curry leaves chopped 10-12

  • Lemon juice 2 tablespoons

  • Salt to taste

  • Lemon cut into wedges 1

Method

Step 1

Mix red chilli powder, turmeric powder, coriander powder, ginger paste, garlic paste, rice flour, curry leaves, lemon juice, salt and two tablespoons of oil and apply uniformly on the fish.

Step 2

Rest it for an hour in the refrigerator. Heat oil in a pan and shallow fry on medium high heat for three minutes on either side or till fish is completely cooked and golden brown. Do not crowd the pan, fry few pieces at a time. Drain and place them on an absorbent paper.

Step 3

Serve hot with lemon wedges.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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