Karimeen Varuthathu

Pearl spot fish fry — karimeen (pearl spot/Etroplus suratensis), the iconic brackish-water fish of the Vembanad Lake unique to Kerala's backwaters, cleaned and scored deeply on both sides, marinated for at least an hour in a thick paste of red chilli powder, black pepper, turmeric, ginger-garlic paste, salt, and vinegar or kudampuli water, then fried in hot coconut oil in a flat iron pan until the exterior is deeply crusted and the scored flesh opens up into charred, crispy fins while the interior steams in its own fat. The karimeen's firm, oily, fine-grained flesh is unlike any other fish; its flavour has no substitute. The fry — as opposed to the pollichathu — is the everyday preparation; the fish is eaten with rice, kappa, or picked at as a snack with toddy (kallu). Protected under Geographical Indication for Kuttanad.