Malabar Karimeen Pollichathu
Experience the coastal flavors of Kerala with this iconic pearl spot fish, marinated in a fiery shallot and spice blend, wrapped in banana leaves, and pan-roasted to aromatic perfection.
55min
Total Time
2
Servings
Kerala
Cuisine
Recipe
1
Marinate the cleaned fish with a pinch of turmeric, chili powder, and salt for 15 minutes.
2
Heat coconut oil in a pan and lightly fry the fish on both sides until half-cooked. Remove and set aside.
3
In the same oil, sauté sliced shallots, ginger-garlic paste, green chilies, and curry leaves until translucent.
4
Add chopped tomatoes and cook until they turn soft and mushy.
5
Add red chili powder, turmeric powder, pepper powder, and salt. Sauté well until the oil separates.
6
Stir in the tamarind extract and simmer for a couple of minutes to form a thick, cohesive masala paste.
7
Pass the softened banana leaves briefly over an open flame to make them pliable without tearing.
8
Spread a spoonful of the prepared masala in the center of each banana leaf, place the semi-fried fish on top, and cover with more masala.
9
Fold the banana leaves securely around the fish and tie them with kitchen twine to form neat parcels.
10
Place the wrapped parcels on a hot skillet and pan-roast on medium heat for about 5 to 7 minutes on each side until the banana leaves are charred and the aromas infuse deeply into the fish.
Ingredients
2 whole Karimeen (Pearl Spot fish), cleaned and scored
2 tablespoons coconut oil
1 cup finely sliced shallots
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 sprig curry leaves
2 tomatoes, finely chopped
1 teaspoon Kashmiri red chili powder
1/2 teaspoon turmeric powder
1 teaspoon black pepper powder
1 tablespoon tamarind extract
Salt to taste
2 large tender banana leaves, softened over a flame
*This AI-generated recipe may contain inaccuracies.