Go Back

Karimeen Pollichathu

Akum Raj Jamir
Karimeen Pollichathu, 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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine Indian, kerala cuisine
Servings 5 Fish

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 separately
    3 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

  1. You can use other fish and try the same recipe. 
  2. Shallots is best but you can swap with regular onion if its not available. 
  3. Do not use store bought ginger garlic paste. 
  4. Coconut oil gives the authentic taste but you can use other cooking oil if it is not available. 
Keyword banana wrap fish, karimeen fish recipe, kerala specialty fish