Kerala Karimeen Pollichathu

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Best Season: Suitable throughout the year
Ingredients
  • 500 gram Karimeen (Green chromide/ Pearl spot fish)
  • 3/4 teaspoon Turmeric powder
  • 4 teaspoon Chilly powder
  • 2 1/2 teaspoon Black Pepper powder
  • 1/2 teaspoon Coriander powder
  • 1 teaspoon Salt
  • 1 tablespoon Lemon juice
  • 1/2 cup Shallots -sliced
  • 2 Green Chillies -sliced
  • 1 spring Curry leaves
  • 2 Tomato -sliced
  • 1 teaspoon Ginger-Garlic paste
  • 1 1/2 tablespoon Coconut milk
  • Banana Leaf and Oil as required
Instructions
  1. 1
    Clean the fish thoroughly and keep it aside.
  2. 2
    Mix half teaspoon turmeric powder, three teaspoons chili powder, two teaspoons black pepper powder, and enough salt.
  3. 3
    Add one and a half tablespoons lemon juice to the mixture and make a smooth paste. Add water if needed.
  4. 4
    Make shallow cuts on both sides of the fish and apply the marinade paste evenly over it.
  5. 5
    Heat oil in a pan and fry the fish until 70% cooked. Set aside.
  6. 6
    In the same oil, add half a cup of sliced shallots. Add more oil if needed.
  7. 7
    Sauté the shallots for a while, then add 1–2 green chilies and a sprig of curry leaves. Continue sautéing.
  8. 8
    When the shallots are soft, add two sliced tomatoes and cook well.
  9. 9
    Once the tomatoes are cooked, add one teaspoon ginger-garlic paste and enough salt.
  10. 10
    Add 1/4 teaspoon turmeric powder, 1 teaspoon chili powder, 1/2 teaspoon black pepper powder, and 1/2 teaspoon coriander powder. Mix everything well and sauté.
  11. 11
    When the mixture becomes dry, add coconut milk and cook until it becomes soft and thick like a paste.
  12. 12
    Prepare the banana leaf by lightly heating it over an open flame. This will make the leaf flexible and easier to fold.
  13. 13
    Place one banana leaf on a flat surface. For added protection, place another banana leaf over it.
  14. 14
    Spread some cooked masala on the leaf, place the fried fish on it, and cover the fish with more masala on both sides.
  15. 15
    Fold the banana leaf into a tight bundle around the fish and tie it with thread to secure.
  16. 16
    Heat some oil in a pan, place the banana leaf bundle in it, and pour a little more oil on top. Cover with a lid and cook.
  17. 17
    After a few minutes, flip the bundle and cook the other side until both sides are lightly browned.
  18. 18
    Remove from heat. Karimeen Pollichathu is ready to serve. Enjoy it with traditional Kerala meals.
Read it online: https://foodgood.in/recipe/kerala-karimeen-pollichathu/
Ushadevi
Food and Lifestyle Blogger

Hello beautiful people! I’m Ushadevi, a home manager, love travel and a foodie. All the recipes in this blogs are home made. No preservatives added. Most of the recipes are traditional Indian food. Explore, Make and Taste !!