Karimeen Pollichathu
About Karimeen Pollichathu
A traditional Kerala fish preparation which is considered to be the Speciality dish from south-Indian cuisine. Native to Alleppey, this Kuttanadan fish preparation is unique and interesting. A favorite delicacy in Kerala cuisine, Kerala Karimeen Pollichathu always makes you crave for more.
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Recipe Time & More
Ingredients
- 2 Karimeen pearl spot fish
- 250 gm Shallots
- 50 gm Garlic
- 5 gm Ginger sliced
- 8 Green Chillies sliced
- 3 leaves Curry
- 1 tsp Mustard Seeds
- 250 ml Coconut Oil
- 5 pcs Chilli dry
- 1 tsp Turmeric Powder
- 3 tsp Chilli Powder
- 2 tbsp Kashmiri red chili powder
- 1 tbsp Coriander Powder
- 1 tsp Fenugreek Seeds
- 250 gm Tomato chop
- 1 cup Coconut Milk thick 1 cup
- 25 gm Kudampuli or kokum (soaked in 50 ml water)
- 2 pcs Banana Leaf
- 200 ml Fish stock any
- 50 lime Lime Juice juice
- 2 tsp Ginger Garlic Paste
- 1 tsp Black Pepper crushed
- 1-2 tsp Salt or as per taste
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Instructions
- Wash and clean the fish and keep aside.
- Marinate the cleaned fish with Ginger garlic paste, Lime juice, chopped curry leaves, salt, Turmeric powder, Chilli powder, Crushed Black pepper and leave it for 15 minutes
- Heat coconut oil in the pan and shallow fry the fish.
- In another pan heat coconut oil. Add mustard seeds, fenugreek seeds, red chilies, curry leaves.
- When it cracks add sliced ginger, garlic, green chilli, sliced shallots and saute till brown.
- Add turmeric powder, chilli powder, Kashmiri chilli powder, coriander powder, saute and add chopped tomatoes, add the Kokam water.
- Season with salt let it boil for 5 minutes. When it thickens finish the gravy with thick coconut milk.
- Take the banana leaf; heat it to avoid it from tear apart.
- On the heated banana leaf put some part of the above gravy and place the fried fish on top. Put some more gravy on the fish and wrap it tight.
- Heat a griddle, place the wrapped fish and grill it for 2 minutes on both sides.
- Serve the same as shown in the picture above
Recipe Notes
This Traditional and authentic recipe of Karimeen Pollichathu has been shared by Executive chef Shaikh Inamur Raheman from The Fog resort & Spa, Munnar, Kerala.
With more than 17 years of experience, Chef Raheman has already made his unique identity in Kerala’s hospitality industry.
He has worked with various hotels and resorts both in Indian and abroad including The Park Inn Oman, Hamdan Plaza Oman, Safeer international Kuwait, Club Mahindra Munnar, Quality Inn Aruna, Asoka Chennai.
We thank THE FOG RESORTS & SPA, MUNNAR for sharing this authentic recipe. The Fog Resorts is one of the best resorts of Munnar which provides amazing culinary and nature experience.
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Recipe Nutrition
Calories: 1740kcal | Carbohydrates: 154g | Protein: 18g | Fat: 143g | Saturated Fat: 117g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 2338mg | Potassium: 2771mg | Fiber: 23g | Sugar: 39g | Vitamin A: 5131IU | Vitamin C: 393mg | Calcium: 382mg | Iron: 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.