Why Pallathi is a Local Favorite
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Sweet & Delicate Meat: Despite its size, Pallathi offers a surprisingly rich and sweet flavor profile that is distinct to native freshwater species.
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The Ultimate Crunch: When shallow-fried, the skin and small bones become perfectly crispy, making it a favorite snack or side dish.
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Naturally Sourced: Our Pallathi is caught using traditional methods from local ponds and backwaters, ensuring you get the most authentic taste.
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Nutritious & Light: High in essential minerals and lean protein, it’s a healthy addition to a traditional Kerala meal.
Product Details
| Feature | Description |
| Local Names | Pallathi, Orange Chromide |
| Source | Fresh Inland Backwaters & Canals |
| Texture | Tender meat with a crispy exterior when fried |
| Best For | Deep frying, Spicy Peera (with coconut), and Smoked Curries |
| Cleaning | Scaled and cleaned, ready for the pan |
👨🍳 Traditional Recipe: Pallathi Mulakuvattichathu
For an authentic Kerala experience, try the Pallathi Peera:
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Grind together fresh grated coconut, bird’s eye chilies (Kanthari), turmeric, and ginger.
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In a clay pot, mix the cleaned Pallathi with this coconut mixture and a few pieces of Kudampuli (Malabar Tamarind).
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Add plenty of fresh curry leaves and a drizzle of raw coconut oil.
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Cook on a low flame until the water evaporates and the flavors are tightly bound to the fish.
Serving Suggestion: Pallathi is best enjoyed as a crispy side dish alongside a steaming bowl of Kerala Matta rice and a simple moru curry (buttermilk curry).
Bring home the true taste of rural Kerala. Order your pack of fresh Pallathi today!
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