Authentic Tamil Nadu Tuticorin Karimeen Pollichathu with Warm Steamed Ponni Rice
A coastal masterpiece featuring pearl spot fish marinated in fiery spices, wrapped in banana leaves and gently pan-roasted. Served steaming hot with fragrant Ponni rice, it offers a symphony of coastal flavors.
55min
Total Time
3
Servings
Tamil Nadu
Cuisine
Recipe
1
Mix Kashmiri red chilli powder, turmeric, tamarind extract, and salt into a smooth paste. Coat the fish thoroughly and let it marinate for 30 minutes.
2
Heat coconut oil in a pan and lightly pan-fry the marinated fish on both sides until half-cooked. Remove and set aside.
3
In the remaining oil, sauté sliced onions, ginger-garlic paste, and curry leaves until golden brown.
4
Add chopped tomatoes and cook until the oil separates from the masala base.
5
Place a softened banana leaf down, spread a spoonful of masala, lay the fish on top, and top with more masala.
6
Wrap the banana leaf securely and tie it with kitchen twine.
7
Pan-grill the wrapped parcels on medium heat for 5 to 7 minutes on each side until the aromas infuse deeply.
8
Serve hot alongside freshly steamed Ponni rice.
Ingredients
3 whole Karimeen or Pearl Spot fish, cleaned and scored
2 tbsp Kashmiri red chilli powder
1 tsp turmeric powder
2 tbsp thick tamarind extract
3 tablespoons coconut oil
2 large onions, finely sliced
3 tomatoes, finely chopped
1 tbsp ginger-garlic paste
2 sprigs fresh curry leaves
3 fresh banana leaves, softened over flame
Salt to taste
3 cups cooked Ponni rice for serving
*This AI-generated recipe may contain inaccuracies.