Karimeen Pollichathu has Karimeen, also known as Pearl Spot fish, which is abundantly found in the backwaters and coastal regions of Kerala.This dish perfectly encapsulates the essence of Kerala’s cuisine, combining fresh seafood with a harmonious blend of spices and flavors.
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The preparation of Karimeen Pollichathu involves marinating the fish in a flavorful mixture of spices, wrapping it in banana leaves, and then grilling or pan-frying it to perfection. The banana leaves impart a distinct aroma and flavor to the dish, while also helping to keep the fish tender and moist during the cooking process.
Karimeen Pollichathu is often served as a centerpiece dish during special occasions and festive gatherings in Kerala. Its tantalizing aroma and exquisite taste never fail to delight diners, making it a beloved favorite among locals and tourists alike.
Here is a quick recipe for the special dish:
Karimeen Pollichathu Recipe:
Ingredients:
2 Karimeen (Pearl Spot) fish, cleaned and descaled
2 tbsp Kashmiri red chili powder
1 tsp turmeric powder
1 tsp black pepper powder
1 tbsp ginger-garlic paste
2 tbsp lemon juice
Salt to taste
Banana leaves, cut into large squares and lightly heated over a flame to make them pliable
Coconut oil, for cooking
Sliced onions, green chilies, and curry leaves for garnish
For Marination:
In a bowl, combine Kashmiri red chili powder, turmeric powder, black pepper powder, ginger-garlic paste, lemon juice, and salt to make a thick marinade.
Score the fish on both sides with shallow cuts.
Apply the marinade generously over the fish, making sure to coat it evenly. Allow the fish to marinate for at least 30 minutes.
For Assembly:
Place each marinated fish in the center of a banana leaf square.
Fold the banana leaf around the fish to create a tight parcel, securing the edges with toothpicks if necessary.
Cooking Method:
Heat a skillet or griddle over medium heat and brush it lightly with coconut oil.
Carefully place the banana leaf-wrapped fish parcels onto the skillet and cook for about 5-6 minutes on each side, or until the fish is cooked through and the banana leaves are lightly charred.
Alternatively, you can also grill the fish parcels over a barbecue for a smoky flavor.
Once cooked, remove the fish parcels from the skillet and carefully unwrap them.
Garnish with sliced onions, green chilies, and curry leaves.
Serve hot with steamed rice or Kerala parotta.