Hey Folks,
Meen Pollichathu is one of the famous dishes among seafood in Kerala. It is that one dish that attracts many others to the food delicacy of Kerala. So, today let's try out The Perfect Cook Book recipe for Karimeen Pollichathu (Pearl Spot Fish grilled in Banana Leaf). <
INGREDIENTS:
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- Karimeen (Pearl Spot Fish) - 1
- Chilli Powder - 2 tsp
- Coriander Powder - 1 tsp
- Turmeric Powder - 1 tsp
- Pepper Powder - 2 tsp
- Salt - to taste
- Curry Leaves - 3 tsp
- Coconut Oil - 3 tsp
- Coconut Milk - 5 tsp
- Lemon juice - 1 tsp
- Shallots - 15 - 20 no.s
- Green chilli - 2 no.s
- Ginger - 50 gm
- Garlic - 50 gm
- Tomato - 3 no.s
- Banana Leaf
PREPARATION:
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Fish Marination: Give nice long cuts throughout the cleaned Karimeen. For marination, mix chilli powder, turmeric powder, pepper powder, salt, ginger and garlic paste, and lemon juice and apply through the cuts of the fish. Cover the masala mix over the fish and marinate for about half an hour before frying.
Shallow fry the fish in coconut oil for 2 to 2.5 minutes on both sides.
Masala Preparation: Heat a pan and coconut oil to it. Add fresh curry leaves to the oil. Drop in the thinly sliced shallots and saute them. Add crushed ginger and garlic to it and saute until shallots turn golden brown in color. Add the masalas, chilli powder, turmeric powder, pepper powder, coriander powder, and salt to taste. Saute well and then add the chopped tomato. Keep in low flame and saute well until the tomatoes are cooked well and the oil separates out. Add the thick coconut milk to this masala mixture. Take the pan off the heat immediately after adding the coconut milk. So the masala for the karimeen pollichathu is ready.
Wrapping the Karimeen in Banana Leaf: Wilt the banana leaf(vazhayila) by showing it over the flame. Once the banana leaf gets wilted, it won't tear off so that the masala won't come out. Now spread some coconut oil and curry leaves onto the banana leaf and place a layer of the masala mix. Now place the fried fish on top of the masala. Layer on top the rest of the masala mix and fold the banana leaf and tie it up.
Shallow fry both sides of the banana leaf in coconut oil for 5 minutes, so that the fish gets cooked well with masala mixture infused into it.
Serve out hot in the vazhayilla and enjoy the traditional Karimeen Pollichathu from The Perfect Cook Book.
See you all in my next cooking blog.
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| Karimeen Pollichathu - The Perfect Cook Book |
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