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Home/ Recipes / Karimeen Pollichathu Pearl Spot with Spices Smoked in Banana Leaf Recipe

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Karimeen Pollichathu Pearl Spot with Spices Smoked in Banana Leaf Recipe

Perhaps, the most famous seafood preparation from the backwaters of Kerala. Karimeen Pollichathu is a much revered delicacy of the region for two reasons; one for the fish itself and the second, for its unique style of preparation. The fish is first marinated with spices, shallow fried and then wrapped in a banana leaf with more spices and aromatics; and then finally smoked over wood fire. Since wood fired stoves have become a luxury these days, you can either slow cook using a grill, pan or oven. Though this dish works best with Karimeen, you can use other seafood too like Spanish mackerel, Indian mackerel, snapper fillets, pomfret or even tiger prawns.

lunch
Cooking time: 30Min
Serves: 4
Ingredients
Method

Ingredients: 1. 2 whole Karimeen/pearl spot 2. 1 cup coconut oil (to be used in small quantities at different stages of the dish) 3. 2 sprigs curry leaves For marination: 4. 1 tsp red chilli powder 5. ½ tsp turmeric powder 6. ½ tsp garlic paste 7. ½ tsp ginger paste 8. Salt, to season 9. ¼ tsp black pepper powder 10. 1 tbsp lemon juice For the coating: 11. ½ tsp mustard seeds 12. 2 green chillies; finely chopped 13. 2 large garlic cloves; finely chopped 14. ½ inch ginger, finely chopped 15. 2 sprigs curry leaves 16. 6 – 8 shallots, finely chopped 17. ½ tsp coriander powder 18. ½ tsp fenugreek powder 19. ¼ tsp turmeric powder 20. ½ tsp red chilli powder 21. 1 ripe tomato; finely chopped 22. 2 banana/plantain leaf; cleaned well and no tears 23. Salt, to season Method: • Remove the guts and clean the fish well; pat dry and keep aside for marination. Score the fish lightly. • Make a marinade using all the ingredients listed with as little water as possible. Smear it well on the fish and keep aside for at least 2-3 hours or overnight if possible. • Heat 4-5 tbsp coconut oil; add a few curry leaves to the hot oil and shallow fry the fish on both side till half done. Remove and keep aside. • Into the remaining oil, add mustard seeds and crackle. Then add chopped green chillies, ginger-garlic, curry leaves, chopped small onions and sauté well. • Next, add a paste of coriander powder, turmeric powder, fenugreek powder and red chilli powder and sauté again. • Add the sliced tomatoes, season with salt and sauté till the mixture comes together but not completely mushy. • Warm the banana leaves lightly over a flame to prevent it from cracking while rolling into parcels. • Place ¼ th of the masala on the banana leaf, place one fried fish on top and then spoon more masala on top. • Wrap the fish into a neat parcel and secure using thread or toothpicks. Repeat the same for the second fish. • Heat a few spoons of coconut oil in a tawa or flat pan to smoking hot and place the wrapped fish parcels inside. Reduce heat to lowest and cook covered on either side for 15 minutes each. • Open and serve warm with lemon wedges. 100+ varieties of seafood | Customised cuts | Chemical-free | Supreme quality. Supreme Seafood Home Delivery in chennai