This is a special Kerala style fish fry wrapped in banana leaf. Traditionally made with karimeen, also known as pearl spot, but can be made with any other fish.
Ingredients
For the Fish
- 2Fish (karimeen/pearl spot)
- 3tbspKashmiri chilli powder
- 1/2tspCoriander powder
- 1tbspPepper powder
- 1/4tspTurmeric powder
- 1inGinger
- 5cloveGarlic
- Salt to taste
For the Gravy
- 20pieceSmall onion
- 1inGinger
- 4pieceGreen chilli
- 1cupCoconut milk
- Coconut oil for frying
- sprigCurry leaves
How to make Karimeen Pollichathu
Preparation
Add chilli powder, turmeric powder, pepper powder, coriander powder, salt, ginger, and garlic to a mixer jar.
Add a little water and grind it nicely.
Take half of the ground masala and marinate the fish. Let it rest for 10 minutes.
Cooking the Fish
Add oil to a frying pan and shallow fry the fish until half cooked. Remove from oil and set aside.
Preparing the Gravy
In the same oil, add sliced small onion, chopped green chilli, chopped ginger, and the remaining ground masala.
Sauté until the oil separates. Add curry leaves.
Add thick coconut milk and cook until reduced to half.
Add the half-fried fish and cook until the gravy is completely reduced and oil separates.
Wrapping and Final Cooking
Heat a banana leaf over an open flame to soften it.
Place a small banana leaf over a big piece to prevent leaking.
Wrap the masala-coated fried fish in the banana leaf.
Add 1 tbsp oil to a pan and place the wrapped fish in it.
Cook until the wrapped banana leaf becomes slightly brown.
Tips & Tricks
Ensure the banana leaf is soft to prevent tearing while wrapping.
Adjust the spice levels by varying the amount of green chilli and pepper powder.
FAQS
How do I properly cook Karimeen Pollichathu using different types of fish?
While Karimeen, or pearl spot, is traditional for Karimeen Pollichathu, you can use other firm fish like tilapia or snapper. Just ensure the fish is marinated well and adjust cooking times based on the thickness of the fillets.
What are some dietary substitutions for the ingredients in Karimeen Pollichathu?
For a healthier option, you can use less coconut oil or substitute it with olive oil. If you're looking for a dairy-free version, ensure the coconut milk is unsweetened. For a gluten-free option, this recipe is naturally gluten-free, but always check your spices.
How should I store leftover Karimeen Pollichathu?
Store any leftover Karimeen Pollichathu in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a pan to maintain the texture of the fish and the flavors of the masala.
What side dishes pair well with Karimeen Pollichathu?
Karimeen Pollichathu pairs beautifully with steamed rice or Kerala-style appams. You can also serve it with a side of fresh salad or a tangy cucumber raita to balance the spices.
What is the best way to wrap fish in banana leaves for Karimeen Pollichathu?
To wrap the fish in banana leaves, first heat the leaves over an open flame to soften them. Place a smaller piece of banana leaf over a larger one to prevent leaking, then wrap the marinated fish tightly. This method helps to infuse the flavors while cooking.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
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