Karimeen Pollichathu (Pearl spot fish baked in banana leaf)

Karimeen (Pearl spot fish) pollichathu is a Kerala delicacy which is originated in Kuttanad, Alleppy. The dish is a very popular due to the interesting and unique way of preparation as well as it’s authentic taste.

The Pearl spot fish lives in fresh and brackish water habitats in some parts of India such as Kerala, Goa, Odisha etc. The fish is locally known in different names in these places.

This dish is prepared by marinating the fish with rich spices and partially fried in a pan, which is then baked by wrapping in banana leaf with special masala. The masala is prepared with Onion or shallots, tomato, ginger, garlic, curry leaves cooked with spices and finally coconut milk to enhance the taste. The coconut milk is optional, but I prefer to add.

This dish could be served with steamed rice.

TIPS:

For preparation you will need banana leaves (plantain leaf).
Gently heat the banana leaf to make it unbreakable and to give a non stick effect .
Either you can use coconut milk or water for masala preparation. I prefer coconut milk instead of water, it makes the masala mild and tasty.
The scales of the fish should be removed fully.
If pearl spot fish is not available, you can use Pomfret fish.

Ingredients:

To Marinate:

Karimeen or Pearl spot fish – 1 (medium size)
Red chilli powder – 1/2 tbsp
Turmeric powder – 1/4 tbsp
Ginger – small piece
Garlic – 4 cloves
Lemon juice – 1/2 tbsp
Salt – to taste

For Masala:

Onion – 2/3 cup, finely chopped ( 1 cup= 240 ml)
Tomato – 1 medium size, finely chopped
Ginger – 1/2 tsp, finely chopped
Garlic – 1/2 tsp, finely chopped
Turmeric powder – 1/4 tbsp
Red chilli powder – 1 tbsp
Coriander powder – 1/4 tbsp
Curry leaves – 1 spring
Coconut milk – 1/2 cup (1 cup= 240 ml)
Lemon juice – 1 tsp or squeeze some lemon in to it.
Salt – to taste
Coconut oil – 2 tbsp

For Frying:

Coconut oil – as required to fry

Preparation: (step by step)

1.Remove scales of pearl spot fish and clean well. Make few horizontal gashes.

2. To marinate the fish. Grind 4 garlic cloves, 1/2 inch ginger, 1/4 tbsp turmeric powder, 1/2 tbsp red chilli powder, lemon juice and salt to taste in a mixer grinder. Make a paste.

3.Heat coconut oil in a pan and partially fry fish for 2 to 3 minutes. Keep it aside.

4. For preparing masala, heat 2 tbsp coconut oil in a pan or skillet. Add 1/2 tsp ginger, 1/2 tsp garlic, 5 curry leaves, 2/3 cup of chopped onion and sauté well.

5. Add 1/4 tbsp turmeric powder, 1/4 tbsp coriander powder, 1 tbsp red chilli powder. Mix well. Add chopped tomato, salt to taste and saute till mushy.

6. Add 1/2 cup of thick coconut milk mix well. When the gravy thickens, squeeze some lemon juice. Switch off the flame.

7.Lightly heat a banana leaf (plantain leaf) on stove top. Place half of the masala on leaf. Place some curry leaves. Then place the fish on top of it with rest of the masala gravy.