Leave a comment  Back
GOK #17: Karimeen Pollichathu


GOK #17:  Karimeen Pollichathu
This is a "must try" aromatic & tasty recipe from Kerala usually done with fresh fish "Pearl spot fish" which is karimeen in Malayalam.

Ingredients
Four No's of Karimeen(Pearlspot) of medium size,
One Banana Leaf,
Half a cup of scrapped coconut,
Four No's of Kodumpuli(Tamarind),
Eight pieces of dry Red Chillies,
Quarter teaspoon of turmeric powder,
Two tablespoons of corainder seeds,
One medium sized ginger of 1 inch,
Eight cloves of Garlic,
Four No's of Green Chilli's,
Two tablespoons of Lemon juice,
Dozen curry leaves,
Add salt according to taste,
Have enough oil for Shallow frying

Method
Remove the scales from the fish.
 
Fish should be washed & cleaned thoroughly.
 
Deep slits should be made on either side of the fish to ensure that the masala enters the fish throughly while cooking.
 
Wash the plantain leaf and wipe it dry.
 
The plantain leaf should be cut into four seperate pieces. Kindly dont use the center stem.
Singe the cut plantain leaves over an open flame.
 
Scrapped coconut, red chillies, turmeric powder, kodumpuli(tamarind), green chillies, coriander seeds, along with ginger and garlic should be ground to form a smooth spicy paste.
 
Lemon juice along with the curry leaves should be added to the above formed paste.Mix it well.
The Smooth spicy paste should be applied liberally on the pearlspot(karimeen) fish.
 
Kindly remember to also stuff the paste into the already cut slits.
 
A little oil should be brushed on each and every single cut leaf. After this the fish should be wrapped inside the cut banana leaf. The wrapping should be tight and tie the wrapping with a thread.
 
Leave the banana leaf wrapped fishes inside the fridge for an hour or so.
 
Take a little oil in a frying pan and heat it.
 
The banana leaf wrapped fishes should be shallow fried on a medium heat.
 
Shallow fry the fish for a period of three to four minutes on both sides until the Karimeen Polichathu is cooked to absolute perfection.
 
Remember not to burn leaves wrapping during the process of shallow frying.
 
Serve the Karimeen Polichathu in the banana leaf wrapping.
 
 
Courtesy:  Susan Abraham