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Prep Time30 Mins
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Cook Time30 Mins
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Serving5
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Ready In1 Hour
Karimeen Pollichathu recipe is a traditional ‘star’ dish which is very popular among the tourists coming to Kerala. Fish is wrapped in a banana leaf and grilled with spicy masala sauce. And this is the secret for the delicious delicacy of Kerala. Kerala Karimeen Pollichathu recipe is a lip-smacking delicacy that would make your taste buds crave it again and again! It’s best served with rice.
Originally, it is made with Karimeen or Pearl Spot. But you can also use fish like seer fish, butter fish, pomfret or any firm fleshed fish. Karimeen/Pearl spot fish has lot of bones and thrones in it. So, please be careful when serving to kids and keep an eye over them. Always serve this traditional recipe hot. This dish can be had as a starter or it can also be served with rice and curry.
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Based on 3 Review(s)Ingredients
For Marinating & Frying
For Fish Masala
For Wrapping
Directions
You can use seer fish, butter fish, pomfret or any firm fleshed fish for making this dish but if you want to get the authentic taste do try with Pearl Spot. Please give your feedback after trying out this recipe. So lets's get started.
Clean and deep slit the fish on the sides and keep it aside.
Mix together the chilli powder, black pepper powder, turmeric powder, lemon juice, salt and make a fine paste. Drizzle few drops of coconut oil and mix well
Spread the masala by rubbing it all over the fish and refrigerate it for about 30 minutes.
Heat oil in a wide pan and fry the fish over medium flame for about 3 minutes. Turn it over to fry it on the other side.
Once it is fully fried, keep it aside.
Prepare the vegetables needed for the masala and finely chop them.
Heat the remaining oil, if any in a pan. You may add more oil if you need. Add the chopped curry leaves along with finely chopped onions. Saute till the onions are caramelized, followed by ginger garlic paste and green chillies. Saute well.
Add the chopped tomatoes and cook till oil separates.
Add all the dry spice powders and mix them well. Cook this in medium high flame for 3-4 mins
Finally add the thick coconut milk and mix them well until it forms a thick paste. Switch off the flame.
Take a clean banana leaf and lightly heat it over an open flame. Then cut the banana leaf into medium/large sized pieces. Keep one portion of the saute mixture on the leaf, keep the fried fish on top of it and again spread one portion of the saute on the top of the fish. Place a slice of tomato and some curry leaves.
Fold in from all four sides and make it into a packet. Secure it with a banana string. Repeat the process with the remaining fish. Heat an iron pan and drizzle a bit of oil. Place a fish parcel on the pan. Grill on low flame for 5 minutes on either side.
Our Karimeen (pearl spot) Pollichathu is ready to be served.
Serve hot, untie the string, and open the packet and enjoy with hot steamed Kerala rice.
Conclusion
Do not over power the fish with spices. The flavor of the fish should not be spoiled. Do not use aluminium foil instead of banana leaf. You may not get the required taste. The banana leaf should be heated in low flame to avoid breakage when folding the fish.
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