Karimeen (pearl spot) pollichathu

Name: Karimeen (pearl spot) pollichathu
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 nos Karimeen (pearl spot fish)-; 3 tsp Kashmiri chili powder-; 1/2 tsp Turmeric powder-; 1 tbs Pepper powder-; 1/2 tsp Salt- (adjust according to taste); 2 inch Ginger- piece; 5 Garlic- big flakes; 20 nos Small onion-; 1 Ginger- medium size; 3 to 5 Green chillies- (according to spiciness required); as required Curryleaves; 1 cup Thick coconut milk-

Goury Menon @Go_ri

Kerala Karimeen Pollichathu is a ‘star’ dish very popular in top rated hotels and restaurants. Native to Allepey, this Kuttanadan fish preparation is unique and interesting. A favorite delicacy in Kerala cuisine, Kerala Karimeen Pollichathu always makes you crave for more. Here is the fish recipe you can prepare at home.

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Ingredients

2 servings

2 nosKarimeen (pearl spot fish)-
For marinating
3 tspKashmiri chili powder-
1/2 tspTurmeric powder-
1 tbsPepper powder-
1/2 tspSalt- (adjust according to taste)
2 inchGinger- piece
5Garlic- big flakes
For masala
20 nosSmall onion-
1Ginger- medium size
3 to 5Green chillies- (according to spiciness required)
as requiredCurryleaves
1 cupThick coconut milk-

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Steps

1

Clean and score the fish and keep aside.
Grind chilli powder, pepper powder, turmeric powder, salt, ginger, garlic and little water into a paste
2

Apply the prepared marinating paste into fish.
Apply on both sides and inside of incision and keep aside for minimum 1 hour.
3

Keep balance marinating paste for making masala.
4

Shallow fry fish on both sides.
5

Cut small onions, ginger and green chilies roughly. Heat remaining oil (balance of frying fish) and add onion shallots, ginger and chilli and saute till onion is brown color.
6

Cool and grind it with remaining marinating paste and little water to a thick paste.
7

Add the paste and curry leaves into heated oil and saute till oil separates. Add coconut milk into the pan and stir in low flame until it boils.
8

Now add shallow fried fish into the pan and stir in medium flame till the mixture coats the fish.
(You can turn the fish slowly without breaking to coat both sides equally)
9

Once the masala thickens and separate from oil, off the flame and keep aside for cooling slightly.
(Chances for the fish to break are high when it's hot)
10

Take the banana leaves and show over the flame so that it wilts. This is done so that one can fold the leaves without breakage. You can omit this step if using Aluminium foil.
11

Place the masala coated fish in the banana leaf and spread remaining masala in the pan on both sides of the fish. Now fold the leaf and seal it using a string into the packets.
12

Now heat the oil and place fish packets and cook in medium heat from both sides for 10 minutes each.(or the leaf becomes brown in color)
13

Take cooked fish packets into a plate and open the packet. Serve the dish immediately.