Kerala Karimeen Pollichathu
🐟 Ingredients
For the Fish:
Karimeen (Pearl Spot fish) – 2 medium-sized (cleaned and scaled)
Lemon juice – 1 tbsp
Turmeric powder – ¼ tsp
Red chili powder – 1 tsp
Salt – to taste
Coconut oil – 2 tbsp (for shallow frying)
For the Masala Filling:
Onion – 2 large (finely chopped)
Tomato – 2 medium (chopped)
Green chilies – 2 (slit)
Ginger-garlic paste – 1 tbsp
Curry leaves – 10–12
Coconut oil – 2 tbsp
Spices:
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Pepper powder – ½ tsp
Garam masala – ½ tsp
Salt – to taste
Other Ingredients:
Tamarind pulp – 1 tbsp (or 2 small pieces soaked in warm water)
Banana leaves – 2 large (wilted over a flame to make them pliable)
🔪 Preparation Steps
Step 1: Marinate the Fish
Clean and wash the Karimeen thoroughly.
Make a few diagonal cuts on both sides of the fish.
Rub a mix of lemon juice, chili powder, turmeric, and salt all over.
Let it rest for 30 minutes to absorb the flavors.
Step 2: Prepare the Masala
Heat coconut oil in a pan.
Add curry leaves, followed by onions and green chilies. Sauté until golden brown.
Add ginger-garlic paste and sauté till the raw smell disappears.
Add chili powder, coriander powder, turmeric, pepper, and garam masala.
Add tomatoes and cook until the mixture turns thick and oil starts separating.
Add tamarind pulp and salt. Simmer for 2–3 minutes till the masala becomes rich and glossy.
Tip: The masala should be slightly tangy and spicy — adjust to taste.
Step 3: Shallow Fry the Fish
Heat coconut oil in a pan.
Shallow fry the marinated fish for about 2 minutes on each side until it’s lightly golden — don’t overcook.
Remove and place aside.
Step 4: Assemble in Banana Leaf
Place a banana leaf on a clean surface.
Spread a layer of masala in the center.
Place the fish on top and cover it fully with the remaining masala.
Fold the banana leaf into a neat parcel and tie it with a banana fiber string or thread.
Step 5: Steam or Pan-Roast
Option 1 (Steaming): Steam the wrapped fish for 10–15 minutes.
Option 2 (Pan-roast): Place the wrapped fish on a tawa, cover with a lid, and cook on low flame for 8–10 minutes each side until you smell the beautiful roasted aroma.
Step 6: Serve Hot
Unwrap carefully and serve the fish hot, straight from the leaf!
The masala will be rich, smoky, and bursting with Kerala flavors.
🍋 Serving Suggestions
Serve with steamed rice, kappa (tapioca), or Kerala parotta.
Garnish with lemon wedges and curry leaves.