Karimeen pollichathu
AI-drafted · awaiting admin review
Pearl spot fish from the backwaters, marinated, wrapped in banana leaf with a thick spicy masala and pan-roasted.
Region: Kerala, especially Alappuzha and Kottayam backwatersOccasion: Special meals; backwater toddy shops and houseboatsTime: 1 hrServes: 4Non-vegetarian
Ingredients
- 4 pearl spot (karimeen), cleaned and scored
- 1 tsp chilli powder, ½ tsp turmeric, 1 tsp pepper powder, juice of ½ lemon, salt
- 3 tbsp coconut oil
- 1 cup shallots, sliced; 1 tbsp each ginger and garlic, chopped; 2 green chillies
- 1 tomato, chopped; 1 tbsp chilli powder; 1 tsp coriander powder
- ¼ cup thick coconut milk; curry leaves
- 4 pieces banana leaf, wilted over a flame
Method
- Rub the fish with the chilli, turmeric, pepper, lemon juice and salt and leave for 30 minutes.
- Shallow-fry the fish in a little coconut oil until half-cooked on both sides.
- In the same oil fry the shallots, ginger, garlic, chillies and curry leaves until soft, then add the tomato and spice powders and cook to a thick masala. Stir in the coconut milk.
- Spread masala on a banana leaf, place a fish on it, cover with more masala and fold into a parcel. Tie with string if needed.
- Cook the parcels on a covered pan on low heat for about 8 minutes on each side. Serve in the leaf.
History
Karimeen (pearl spot) lives in the brackish backwaters of Kerala and has been declared the State fish.
Significance
Karimeen pollichathu is the signature dish of the backwaters, served to guests and on houseboats; farming pearl spot is a source of income for backwater families.