Karimeen Pollichathu

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Karimeen Pollichathu| Pearl Spot Fish Masala | Karimeen Fry | with step by step pics & video. Fried fish in banana leaf wrap. Traditionally done using karimeen/pearlspot fish.

How to make Karimeen Pollichathu?

To make this Kerala meen pollichathu in banana leaf wrap, place the fish in a wilted Banana leaf. Bed it with masala & wrap the entire thing in a banana leaf and tie it with banana leaf string or insert a toothpick to hold it together. The distinct smells of the fish and masala cooked inside the banana leaf will have your mouth watering.

Karimeen Pollichathu

Course: Sea FoodCuisine: keralaDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

Karimeen Pollichathu| Pearl Spot Fish Masala |Meen Pollichathu |with step by step pics & video | Fried fish in banana leaf wrap.

Recipe Video

Ingredients

  • 2 pearl spot fish

  • 1/4 tsp turmeric powder

  • 1 tsp chilly powder

  • 1/2 tsp pepper powder

  • 1/4 tsp salt

  • 1 tsp ginger garlic paste

  • 1 tsp lemon juice

  • coconut oil for shallow frying

  • For Masala
  • 2 cups of sliced shallots

  • 2 tsp finely chopped ginger

  • 2 tsp crushed garlic

  • 1/4 tsp turmeric powder

  • 1 tsp chilly powder

  • 1/2 tsp coriander powder

  • 1/2 tsp pepper powder

  • 1/2 tsp garam masala

  • 1 medium-sized tomato finely chopped

  • 1/4 to 1/2 cup thick coconut milk

  • Preparing Meen Pollichathu
  • wilted banana leaves as required to wrap

  • coconut oil as needed

Directions

  • Clean & rinse the fish well. Slit the fish on both sides to marinate well.
  • Firstly let us marinate the pearl spot fish.
  • For that add 1/4tsp turmeric powder, 1tsp chilly powder, ½ tsp pepper powder, 1/4tsp salt, 1 tsp ginger garlic paste & juice of ½ lemon. Mix all of these together to make a masala paste.
  • Apply this marinade to the fish reaching all the parts of fish. Allow the marinated fish to rest for 15-20 minutes.
  • Shallow fry the fish
  • We are going to shallow fry the fish. Heat coconut oil in a pan & add a sprig of curry leaves.
  • Shallow fry the fish on both sides in medium-high flame for 1 to 2min.Do not over-cook the fish.
  • Remove the fish from the pan & keep it aside.
  • Masala Preparation
  • Use the same oil for masala preparation.
  • Add 2 cups of sliced shallots/thinly sliced onions to the hot oil.
  • Add ¼ tsp salt & saute until shallots turn soft.
  • Now add in 2tsp finely chopped ginger & 2tsp crushed garlic. Saute till onion turns to brown color.
  • Add in ¼ tsp turmeric powder, 1tsp chili powder, ½ tsp pepper powder, ½ tsp coriander powder, ½ tsp garam masala & fresh curry leaves. Fry the masalas for 1 min.
  • To get a nice color for the masala, add 1tsp Kashmiri chili powder & mix well.
  • Now add in 1 medium-sized chopped tomato & cook until it turns mushy.
  • Then add ¼ cup to ½ cup thick coconut milk to the masala mix. The amount of coconut milk depends on the amount of gravy you need for the masala.
  • Check for seasoning & turn off the flame.
  • Preparing Meen Pollichathu
  • Wilt banana leaves (place them atop low flame on stovetop and slide. Repeat on both sides).
  • Take a big piece of wilted banana leaf and place a little of the masala, the fried fish, and top it with another small portion of the masala.
  • Fold the banana leaf to make a small packet. Fold from both sides.
  • Fold again on the top and bottom. Wrap well, you can use a banana fiber (vaazha naaru) to hold it.
  • Cooking Meen Pollichathu
  • Heat some coconut oil in a tawa/pan.
  • Place the prepared pockets on a pan and cook for 5-10 minutes on a low flame.
  • Cover the pan with a lid and cook on both sides. The flavor of the banana leaf will penetrate well on a covered pan.
  • Our meen pollichathu is ready to be served.

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