Karimeen pollichathu is one of the kerala’s traditional dish. This dish is made with the Pearl spot. This pearl spot is shallow fried and then cooked with masala by wrapping all together in a banana leaf. It tastes delicious and the fish melts in the mouth. Let us move on to the recipe…
- Small onions/Shallots – 250 gm
- Pearl spot/Kari meen – 4 nos
- Big onions – 3 nos
- Tomato – 2 nos
- Garlic – 10 cloves
- Ginger – 2 “ inch stick
- Green chillies – 2 nos
- Curry leaves – a string
- Salt to taste
- Coconut oil – 2 tbsp
- Chilli powder – 1 ½ tsp
- Coriander powder – 2 tsp
- Turmeric powder – 1 tsp
- Pepper powder – ½ tsp
- Lemon juice – 1 tbsp
- Banana leaf – 4 nos
- Clean and wash the fish nicely. Take pepper powder, a tsp of chilli powder, a tsp of coriander powder, salt and 2 tsp of lemon juice and mix them all together.
- Slit the fish and rub the mixed spice powders on the fish. Marinate the fish for ½ an hour.
- Peel and chop the onions, tomatoes, ginger and garlic. Slit the green chillies.
- Pulse the onions in the mixie for a second.
- Heat coconut oil in a kadai. Put the ginger, garlic and green chillies, fry till they turn golden colour and green chillies change to light white colour.
- Put the onions and fry them till they turn golden brown colour.
- Put the tomatoes and fry them till they become mushy.
- Put in all the leftover spice powders (chilli powder, coriander powder, turmeric powder) with salt. Fry them all together, till the raw smell goes off.
- Pour in a cup of water, cover with the lid and let it boil for 10 mins.
- Remove the lid and put in medium flame, stir once in a while, till the gravy thickens.
- Shallow fry the fish by drizzling oil on the sides of the fish in a tawa. Keep it aside.
- Take half of the banana leaf; slightly show them both sides on the flame.
- Now put a tsp of gravy in the banana leaf spread it. Put the fried fish on the top of the gravy and then put another tsp of gravy over the fish. Cover the fish with the gravy by spreading the gravy over the fish.
- Wrap the fish with the banana leaf and the tie it with the thread, so that the leaf will not open.
- Heat a heavy bottomed kadai, sprinkle water on the kadai. Keep the wrapped fish in the kadai and cover with the lid. Swap the sides and cook by sprinkling water once in a while and cover the lid.
- Take out, when leaf sprinkle and become dark green in colour.
Note: Also you could use coconut milk instead of water in the gravy for boiling. Banana leaf should be shown in flame, because it would be easy to fold and also it would prevent the leaf from tearing.