Delicious and spicy Karimeen pollichatu
How to make delicious and spicy Karimeen pollichatu?
Karimeen pollichatu is one of the most popular recipe from the Kerala cuisine. This recipe is prepared using Karimeen or Pearl Spot which is wrapped in banana leaf and grilled in a flat bottom pan. The freshly cleaned and marinated fish is lightly fried in coconut oil, this will make the fish juicy and tender. Sauteed masala prepared using the unique combination of spices is spread on the fish and is wrapped in banana leaf. Wrapped in the banana leaf along with the masala makes it spicy and keeps the flavours intact. Shallots, curry leaves, ginger, garlic and a tomato are used in the preparation of masala. The presence of sliced shallots or onion gives away a delicious flavour. Other fish varieties like Seer fish/ Ney Meen can also be used for making this recipe.
Ingredients used for the preparation of Karimeen pollichatu
- 1 medium sized Karimeen /Pearl spot
- 1 medium sized tomato (chopped to fine pieces)
- 2 finely sliced onions
- 1-2 green chillies (slit to two pieces)
- 1-inch ginger piece (chopped to fine pieces)
- 5 garlic cloves (sliced to fine pieces)
- 1 teaspoon of chilli powder
- ¼ teaspoon of turmeric powder
- ½ teaspoon of freshly grounded pepper powder
- Few curry leaves
- 1 teaspoon of vinegar
- 1 tablespoon of coconut oil
- Salt for the taste
For marinating the fish
- ½ teaspoon of red coloured chilli powder
- 1 teaspoon of coconut oil
- A pinch of turmeric powder
- ¼ teaspoon of pepper powder
- ½ teaspoon of fresh lime juice
- ½ teaspoon of salt
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Preparation of Karimeen pollichatu
- Wash and clean the fish and marinate the fish with the marinating ingredients.
- Heat a flat bottom pan and add ½ teaspoon of coconut oil.
- Keep the fish on the pan and lightly fry one side, it would take about a 1-2 minutes.
- Also, add ½ teaspoon of oil, slowly flip the fish and lightly sear the other side. Once the fish is fried to the desired level, take off the fish from the pan and keep it aside.
- Heat 1 tablespoon of oil in another pan and add the curry leaves. After few seconds, add onions, green chilli, ginger, tomatoes and garlic. Saute it for two minutes.
- Now, add the red coloured chilli powder, turmeric powder, pepper powder and the salt. Mix it well.
- Once the tomatoes are incorporated and all mixed, take off the pan and keep the masala aside.
- Take one-half of a plantain leaf. Place one sprig of curry leaves on it, keep half of the masala on top.
- Now keep the lightly fried fish on top of the masala.
- Place another sprig of curry leaf on the fish and keep the rest of the masala on top.
- Fold the leaf from all the 4 sides and make it in the form of a packet. Use a string and tie it tightly.
- Heat a tawa or a flat dosa pan and spread some coconut oil. Keep the packet on the pan and simmer it for 6-7 minutes.
- Now flip the packet and heat the other side, heat it for 7 minutes. If needed sprinkle some oil, this will avoid the packet from sticking on to the tawa.
- Once it is ready, transfer the packet to a serving plate. Untie the packet and serve it hot.