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.
Gayatri
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