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Karimeen Pollichathu

4.20 from 5 votes
Karimeen Pollichathu - Plattershare - Recipes, food stories and food lovers

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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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Served AsDinner, Lunch
CuisineHomestyle Cooking, Indian, Sea Food, South Indian
Servings 2
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Ingredients
  

  • Karimeen pearl spot 2 no
  • Shallots 250Gms
  • Garlic 50 Gms
  • Ginger slice 5 Gms
  • Green chilli slice 8 no
  • Curry leaves 3 sprigs
  • Mustard seeds 1 tsp
  • Coconut oil 250 ml
  • Dry chilli 5 pcs
  • Turmeric powder 1 tsp
  • Chilli powder 3 tsp
  • Kashmiri chilli powder 2 tbsp
  • Coriander powder 1 tbsp
  • Fenugreek seeds 1 tsp
  • Tomato chop 250 Gms
  • Coconut Milk thick 1 cup
  • Kudampuli KoKum 25 gms (soaked in 50 ml water)
  • Banana Leaf 2 pcs
  • Any fish stock 200 ml
  • Lime Juice 50 ml
  • Ginger& Garlic paste 2 tsp
  • Crushed Black pepper 1 tsp
  • Salt
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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.
    Karimeen Pollichathu - Plattershare - Recipes, food stories and food lovers
  • 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 sauté till brown. Add turmeric powder, chilli powder, Kashmiri chilli powder, coriander powder, sauté 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.
    Karimeen Pollichathu - Plattershare - Recipes, food stories and food lovers
  • 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

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. 
Tags chefcristian knanaya cuisineexecutive chef shaikh inamur rahemankeralakerala recipekerala stylemunnarthe fog resort spa

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4.20 from 5 votes

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