Karimeen Pollichathu: Authentic Kerala Fish in Banana Leaf
40 minutes
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About Karimeen Pollichathu: Authentic Kerala Fish in Banana Leaf
Transport your taste buds to Kerala with this authentic Karimeen Pollichathu recipe! Imagine tender pearl spot fish, infused with a vibrant symphony of spices, pan-fried to perfection, and enveloped in a rich, tangy gravy.Steamed in a fragrant banana leaf, the fish absorbs the aromatic essence, creating a truly unforgettable culinary experience. This traditional South Indian dish is the perfect centerpiece for a special occasion or a delightful weeknight treat.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Marinade
- 2 Pearl Spot Fish karimeen
- 2 tsp Ginger-Garlic Paste
- 2 tbsp Lime Juice
- 3 Curry Leaves chopped
- 1-2 tsp Salt or to taste
- 1 tsp Turmeric Powder
- 3 tsp Chili Powder
- 1 tsp Pepper black, crushed
For the Gravy
- 250 ml Coconut Oil
- 1 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 5 Chilies dried, red
- 1 tbsp Ginger sliced
- 2 tbsp Garlic sliced
- 8 Chilies green, sliced
- 1 cup Shallots sliced
- 1 cup Tomatoes chopped
- 2 tbsp Kashmiri Chili Powder
- 1 tbsp Coriander Powder
- 25 gm Kudampuli kokum, soaked in 50 ml warm water
- 1 cup Coconut Milk thick
- 1 cup Fish Stock or water
For Assembling
Instructions
- Clean the pearl spot fish and pat dry. In a bowl, combine the ginger-garlic paste, lime juice, chopped curry leaves, salt, turmeric powder, chili powder, and crushed black pepper. Rub this marinade all over the fish, ensuring it's coated evenly. Allow the fish to marinate for at least 15 minutes. This allows the fish to absorb the flavors of the marinade.
- Heat coconut oil in a pan over medium heat. Gently place the marinated fish in the hot oil. Shallow fry the fish for a few minutes on each side, until lightly golden. Be careful not to overcook. This step helps seal in the juices and adds a delicious layer of flavor.
- In a separate pan or pot, heat the remaining coconut oil over medium heat. Add the mustard seeds and allow them to splutter. Add the fenugreek seeds and dried red chilies. Sauté for a minute until fragrant. Add the sliced ginger, garlic, green chilies, and sliced shallots. Sauté until the shallots turn translucent and slightly golden.
- Add the turmeric powder, chili powder, Kashmiri chili powder, and coriander powder to the pan. Sauté for a minute until fragrant, stirring constantly to prevent burning. This blooms the spices and enhances their flavor. Add the chopped tomatoes and sauté until they soften. Pour in the kokum water (water in which kudampuli was soaked).
- Season the gravy with salt. Bring the mixture to a simmer and cook for about 5 minutes, or until it slightly thickens. Stir in the thick coconut milk and fish stock (or water). Simmer for another minute. The coconut milk adds richness and creaminess to the gravy.
- Pass the banana leaves over an open flame for a few seconds to soften them. This prevents them from tearing when folding. Place a portion of the gravy on the center of each banana leaf. Gently place a pan-fried fish on top of the gravy. Spoon more gravy over the fish. Fold the banana leaf carefully to create a sealed parcel.
- Heat a griddle or tawa over medium heat. Place the banana leaf-wrapped fish on the hot griddle. Grill for 2-3 minutes per side, or until the banana leaf is slightly charred and the fish is cooked through. The banana leaf imparts a unique smoky flavor to the dish.
- Carefully open the banana leaf parcel and serve the Karimeen Pollichathu hot, allowing the aromatic steam to escape. Enjoy this flavorful and authentic Kerala delicacy!
Recipe Notes
Good To Know
- This traditional and authentic Karimeen Pollichathu recipe comes from Executive Chef Shaikh Inamur Raheman of The Fog Resort & Spa, Munnar, Kerala.
- Chef Raheman has over 17 years of experience and has worked in various hotels and resorts in India and abroad, including The Park Inn Oman, Hamdan Plaza Oman, Safeer International Kuwait, Club Mahindra Munnar, Quality Inn Aruna, and Asoka Chennai.
- Thanks to The Fog Resorts & Spa, Munnar, for sharing this recipe. The Fog Resorts is considered one of the best resorts in Munnar, known for its culinary experiences and natural beauty.
Expert Tips
- For a more intense flavor, marinate the fish for at least 30 minutes before cooking.
- Use fresh banana leaves for the best aroma and authentic presentation. If unavailable, parchment paper can be substituted.
- Adjust the spice level to your preference by adding more or less green chilies to the marinade.
Storage Instructions
- Leftover Karimeen Pollichathu can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a steamer or microwave, being careful not to overcook.
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Recipe Nutrition
Calories: 1740kcalCarbohydrates: 154gProtein: 18gFat: 143gSaturated Fat: 117gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 2338mgPotassium: 2771mgFiber: 23gSugar: 39gVitamin A: 5131IUVitamin C: 393mgCalcium: 382mgIron: 11mg
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5 Comments
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What a delicious recipe! Thanks for posting.
What a great recipe! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
This is so tempting! Can’t wait to cook it.
Such a tasty dish! Thanks for the recipe.