Karimeen Pollichathu is a Kerala speciality fish and the most popular delicacy from the Kerala Cuisine. Pearl Spot fish wrapped and cooked in banana leaf. Juicy, tender and flavorful fish.
We are about to step into a new year and everyone is busy and excited to welcome it in a special way. So today I am sharing one of my favourite dish recipe with you all. Wishing everyone a very Happy and Prosperous New Year.
Today lets learn how to make a Kerala speciality fish Karimeen Pollichathu with step by step picture recipe.
Karimeen Pollichathu is one of my family’s favourite dish. We always carve to have this fish and we make sure we order them and have whenever we dine outside. This Kerala special dish makes you always carve for more. It is one of the famous and star dish of Kerala and no doubt the favourite of all. One of the top rated delicacy in Kerala Cuisine.
This pearl spot fish is not easily available so its difficult to make them often at home. I have been after my fishmonger for quite sometime to get this fish as i badly wanted to make them for the festive and special occasions lined up. And finally he got this fish for us. I am super excited and happy 😁.
Here the fish is marinated with some basic spices powders and lightly pan seared. Then the fish is covered with sauteed masalas and wrapped in banana leaves. The wraps are tied with a string and cooked in a pan/tawa to perfection. For the authentic taste and flavor I recommend to use shallots, coconut oil and banana leaf to cook this fish.
The outcome is amazing. Cooking the fish wrapped in banana leaf makes the flavours penetrate well inside the fish and keeps the flavor intact. The fish is juicy and tender and the taste is delicious. The flavor is irresistible and specially the aroma of banana leaf in the fish just makes this dish out of the world and makes your mouth waters 😋😋.
Few easy recipes for you to try out
Pan Seared Pepper Fish With Mashed Potato
Fish And Prawn Tandoori Platter
If you’re interested for seafood recipes please do have a look at the seafood recipes here 👉 Seafood Recipes
So lets hear the recipe.
- Preparation time : 30 mins
- Cooking time : 15-20 mins
- Serves : 5
Ingredients to make Karimeen Pollichathu:
- Karimeen/Pearl Spot – 5 nos
- Shallots – 250 gms
- Green chillies – 5-6 or as per your taste
- Tomato – 3 chopped
- Ginger – 2 inches chopped
- Garlic – 2 large pods
- Curry leaves – 1 cup
- Turmeric powder – 1 tsp
- Red chilly powder – 2 tbsps
- Coriander powder – 1 tbsp
- Pepper powder – 1 tbsp
- Salt to taste
- Coconut oil – 2 tbsp + 2 tbsps
- Lemon juice – 1 tbsp
For Marination :
- Turmeric powder – 1 tsp
- Red chilly powder – 1 tbsp
- Pepper powder – 1 tsp
- Lemon juice – 1 tbsp
- Salt to taste
How to make Karimeen Pollichathu:
- In a bowl add all the marination ingredients and make a smooth paste. Take the fish and apply the paste all over the fish. Keep aside marinated for few minutes.
- Chop the shallots, green chillies, ginger, garlic finely. I used a hand chopper to finely chop them. Remove and keep aside. Finely chop the tomatoes too separately.
- In a pan heat 1 tbsp coconut oil. Layer the fishes and pan sear both sides of the fish for 3-5 mins.
- Take the banana leaf and show in the flame for few seconds and let it wilt. But be careful not to show for long else it will burn.
- In a pan heat 2 tbsps coconut oil. Add the chopped shallots, green chillies, ginger, garlic, curry leaves and saute for 2 – 3 mins. Add chopped tomatoes and saute till it turns mushy.
- Add the turmeric powder, red chilly powder, pepper powder, coriander powder and saute for 2 mins. Tune off the heat. Add lemon juice and give a quick stir.
- Now take a banana leaf and spoon some masala and spread it. Layer the fish and spoon again some masala and cover the fish with the masala. Wrap the fish with the banana leaf and tie it with the a string. Make ready all the fish in same process.
- In a pan heat remaining coconut oil and lay the wrapped fish in single layer.
- Cover the pan and cook for 5 mins each on both sides over low-medium heat.
- Remove, unwrap, squeeze more lemon juice and serve with onion rings, tomato slices and green chillies.
NOTES:
- You can use other fish and try the same recipe.
- Shallots is best but you can swap with regular onion if its not available.
- Do not use store bought ginger garlic paste.
- Coconut oil gives the authentic taste but you can use other cooking oil if it is not available
RECIPE CARD
Karimeen Pollichathu
Equipment
- Pan
- Ladle
Ingredients
- 5 medium-large Karimeen ( pearl spot fish)
- 250 grams shallot or regular onion
- 6 large green chilly
- 3 large tomato chopped
- 2-3 inches ginger chopped
- 2 pods garlic peeled and
- ½ cup curry leaves
- 1 teaspoon turmeric powder
- 1 tablespoon red chilly powder
- 1 tablespoon coriander powder
- 1 tablespoon pepper powder
- 1-2 tablespoon salt or as per
- 4 tablespoon coconut oil
- 1 tablespoon lemon juice
- 2-3 large banana leaf
For Marination
- 1 teaspoon rturmeric powder
- 1 tablespoon red chilly powder
- 1 teaspoon pepper powder
- 1 tablespoon lemon juice
- 1 teaspoon lsalt
Instructions
- In a bowl add all the marination ingredients and make a smooth paste.1 teaspoon rturmeric powder, 1 tablespoon red chilly powder, 1 teaspoon pepper powder, 1 tablespoon lemon juice, 1 teaspoon lsalt
- Take the fish and apply the paste all over the fish. Keep aside marinated for few minutes.5 medium-large Karimeen ( pearl spot fish)
- Chop the shallots, green chillies, ginger, garlic finely. I used a hand chopper to finely chop them. Remove and keep aside.250 grams shallot, 6 large green chilly, 2-3 inches ginger, 2 pods garlic
- Finely chop the tomatoes too separately3 large tomato
- In a pan heat 1 tbsp coconut oil. Layer the fishes and pan sear both sides of the fish for 3-5 mins.
- Take the banana leaf and show in the flame for few seconds and let it wilt. But be careful not to show for long else it will burn.2-3 large banana leaf
- In a pan heat 2 tbsps coconut oil.
- Add the chopped shallots, green chillies, ginger, garlic, curry leaves , salt and saute for 2-3 minutes.½ cup curry leaves, 1-2 tablespoon salt
- Add chopped tomatoes and saute till it turns mushy.
- Add the turmeric powder, red chilly powder, pepper powder, coriander powder and saute for 2 mins.1 teaspoon turmeric powder, 1 tablespoon red chilly powder, 1 tablespoon coriander powder, 1 tablespoon pepper powder
- Tune off the heat. Add lemon juice and give a quick stir.1 tablespoon lemon juice
- Now take a banana leaf and spoon some masala and spread it.
- Layer the fish and spoon again some masala and cover the fish with the masala.
- Wrap the fish with the banana leaf and tie it with the string. Make ready all the fish in same process.
- In a pan heat remaining coconut oil and lay the wrapped fish in single layer.
- Cover the pan and cook for 5 mins each on both sides over low-medium heat.
- Remove, unwrap, squeeze more lemon juice and serve with onion rings, tomato slices and green chillies.
Notes
- You can use other fish and try the same recipe.
- Shallots is best but you can swap with regular onion if its not available.
- Do not use store bought ginger garlic paste.
- Coconut oil gives the authentic taste but you can use other cooking oil if it is not available.
Well, if you make this karimeen pollichathu, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
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