A classic Kerala delicacy where Pearl Spot fish is marinated, shallow-fried, and then slow-cooked in a banana leaf parcel with a spicy, tangy masala. The banana leaf imparts a unique, smoky aroma to the tender fish.
Make 2-3 diagonal gashes on both sides of each cleaned fish.
In a bowl, mix 1/2 tsp turmeric powder, 1.5 tsp red chili powder, 1/2 tsp black pepper powder, 1 tsp salt, and the lemon juice to form a paste.
Rub this marinade all over the fish, ensuring it gets into the gashes.
Let it marinate for at least 20 minutes.
2
Shallow fry the fish
Heat half the coconut oil in a wide pan or tawa over medium heat.
Carefully place the marinated fish in the hot oil.
Fry for 2-3 minutes on each side until they are lightly browned and about 70% cooked. Don't cook them fully.
Remove the fish from the pan and set aside.
3
Prepare the masala
In the same pan, add the remaining coconut oil.
About This Karimeen Pollichathu Recipe
A classic Kerala delicacy where Pearl Spot fish is marinated, shallow-fried, and then slow-cooked in a banana leaf parcel with a spicy, tangy masala. The banana leaf imparts a unique, smoky aroma to the tender fish.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 376.45 calories per serving with 50.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Add the chopped shallots and sauté until they turn soft and translucent, about 4-5 minutes.
Add the chopped ginger, garlic, green chilies, and curry leaves. Sauté for another 2 minutes until fragrant.
Lower the heat and add the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder. Cook for 1 minute until the raw smell disappears.
Add the chopped tomato and remaining 1/2 tsp salt. Cook until the tomatoes turn soft and mushy.
Add the soaked kudampuli along with its water (or tamarind paste). Mix well and cook for 2-3 minutes until the masala thickens and oil starts to separate.
4
Assemble the parcels
Gently pass the banana leaves over an open flame for a few seconds on each side to make them pliable. This prevents them from tearing when you fold.
Place a wilted banana leaf on a flat surface. Spread a layer of the prepared masala in the center, large enough to place the fish on.
Place one shallow-fried fish over the masala.
Cover the fish completely with another generous layer of masala.
Fold the banana leaf from all four sides to create a neat, sealed parcel. Tie it securely with a piece of kitchen twine or a strip of banana leaf.
5
Cook the parcels
Heat a clean tawa or heavy-bottomed pan over low-medium heat. You can lightly grease it with a little oil.
Place the wrapped fish parcels on the tawa.
Cover and cook on low heat for 7-8 minutes on one side.
Flip the parcels carefully and cook for another 7-8 minutes on the other side.
The banana leaf will change color and become fragrant, indicating the fish is cooked through.
6
Serve the Karimeen Pollichathu
Remove the parcels from the tawa.
Serve immediately. The parcels are typically opened at the dining table to enjoy the fresh aroma.
It pairs wonderfully with steamed rice, appam, or parotta.
Pro Tips
1Wilting the banana leaf over a flame is a crucial step to prevent it from tearing while folding.
2Do not over-fry the fish in the initial step, as it will cook again inside the leaf. A light browning is sufficient.
3Using fresh coconut oil gives the dish its authentic Kerala flavor and aroma.
4Shallots (cheriya ulli) provide a unique sweetness and depth to the masala that regular onions cannot replicate.
5Adjust the amount of chili powder and green chilies to suit your spice preference.
Recipe Variations
quick
Quick
For a faster version, skip the initial frying step. Marinate the raw fish and cook it directly in the banana leaf parcel. Increase the final cooking time to 12-15 minutes per side.
healthy
Healthy
To reduce oil, you can steam the parcels in a steamer for 15-20 minutes instead of pan-cooking them on a tawa.
budget friendly
Budget friendly
If Pearl Spot fish is unavailable or expensive, this recipe works wonderfully with other firm-fleshed fish like pomfret, mackerel, or tilapia.
