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: Easy2
servings20
minutes25
minutes45
minutesKarimeen Pollichathu| Pearl Spot Fish Masala |Meen Pollichathu |with step by step pics & video | Fried fish in banana leaf wrap.
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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