Skip to main content

Karimeen Pollichathu/ Kerala Pearl Spot Fish Fry



Karimeen Pollichathu or Pearl spot fish fry is one of the authentic dish of Kerala. It is a sort of grilled fish in a spicy and tangy gravy. This seems to be the most famous dish among the tourists who visits Kerala especially if you go to regions like Alleppey. This fish delicacy is among the fabulous food served in houseboats as you take a ride enjoying the beauty of Kerala backwaters. Pollichathu means burnt fish. This fish is wrapped in banana leaf and grilled. Different regions have different versions.There is yet another method of steaming the fish. I used the tawa instead. The gravy should be a bit tangy and you may use either kokum, tamarind or tomatoes.  You will surely love this fish fry.

 Ingredients
Marinating and frying

Pearl Spot fish- 2
Chilly powder- 1/2 tsp
Turmeric powder 1/3 tsp
Pepper powder- 1/3 tsp
Lemon juice- 1 tsp
Salt- to taste
oil to fry


For the masala gravy
Shallots chopped- 1 cup
Tomatoes - 2 medium
Green chilly - 2
Curry leaves chopped- 2 springs
Ginger- garlic paste- 2-3 tsp
Chilly powder- 1/2 tsp
coriander powder- 1 tsp
Fenugreek powder- 1/3 tsp
Fennel powder- 1/3 tsp
Thick coconut milk- 3 tbs
lemon juice - a few drops
(or tamarind pulp- 1 tsp)
salt to taste
oil for frying


Banana leaf for wrapping..I used the frozen one:)

Cut and clean the fish and make diagonal slits on them. Make a paste with chilly powder, turmeric powder, pepper powder, salt and lemon juice and marinate the fish and keep aside for ten minutes. Fry it till half done and keep aside.

In order to prepare the masala heat oil in a pan and saute green chilly, ginger garlic paste, curry leaves till its raw flavor disappears. Add shallots and saute till golden brown. Make a paste of chilly powder, coriander paste, fenugreek and fennel powder with a little water and saute it with onions till oil separates. Now add tomatoes and cook till it becomes soft. Mix in thick coconut milk. If you like it more tangy add in tamarind paste or one tsp of lemon juice. Place a layer of this masala on banana leaf and place the fish over and spread a second layer. Carefully wrap the leaf and tie it. Place it on a hot grill or tawa and grill both sides , you may cover it if you desire till a nice aroma comes.

Try this...

Hope you will all enjoy..

Comments

  1. Suja mine was roasted fish not fried. Nice clicks :)

    ReplyDelete
  2. superb recipe...looks so beautiful

    ReplyDelete
  3. wow Suja, hats off to you, even on tawa you got the perfect lloking pollichathu. NJ kittumo karimeen oke, kollalo..

    Love
    Kairali sisters

    ReplyDelete
  4. suja really delicious one da..perfectly policha mean..is this fish is available there in ur place thats good.. i do it with avoli..
    anyway super one suja

    ReplyDelete
  5. Thanks Sanyukta, Rach,Krishnaveni and Suman for the sweet comments.
    Thanks kairali sisters and prani..this fish is available here..oru malayali shop undu ivede:)

    ReplyDelete
  6. oh ok Suja, Not an issue at all Dear :)

    ReplyDelete
  7. Hey Suja thats a yummy one dear...really that was so colorfula nd bright making me hungry...so good da...i hope i get this fish here too in our place...hope to prep it soon...

    ReplyDelete
  8. Woww Suja, am drooling rite now here, wat a fabulous fry..cant take my eyes from the click..

    ReplyDelete
  9. wow!! Fantastic karimeen polliachathu..Kandittu kothi sahikkan pattunillee..Evide Asian storesil aavoli kittum pakshe karimeen kazhikanengil naattil pokanam :(

    ReplyDelete
  10. wow..lucky you...you get karimeen in NJ :(

    ReplyDelete
  11. wow.....wonderful and delisious...kandittu sahikkunilla keto...onnu kittyirunnankill kazhikkam ayirunnu....

    ReplyDelete
  12. Suja, this dish looks simply great and tempting.

    ReplyDelete
  13. I am drooling now. Superb pics Suja. I have no words to appreciate you. I wish I live nearby you :)

    ReplyDelete
  14. ente Fav..athey ila evidunnu kitti??????
    looks mouthwatering ...

    ReplyDelete
  15. wow adipoli kure nal ayi karimeen kazhichittu evide kittarilla. nattil chennale kittu. pinne nice presentaion

    ReplyDelete
  16. Looks very tempting and mouthwatering Suja, Do you get banana leaf in US, wow! great.

    ReplyDelete
  17. Thanks all for the sweet comments.
    Sarah I got illa in the frozen food section in our grocery store..also saw this in frozen food section in Asian Market:)

    ReplyDelete
  18. Yum! I could eat the whole thing.

    ReplyDelete
  19. first time here... OMG luks mouthwatering.. very tempting..... i love fish... really gr8t recipe.. happy to follow ur blog

    ReplyDelete
  20. wow suja looks mouthwatering...and thanks so much for asking abt my health, now am feeling better...

    ReplyDelete
  21. Thanks Jagruthi, Nostalgia, Guna and Sushma:)

    ReplyDelete
  22. Your fish pollichathu makes me to try right away.Beautiful presentation.

    ReplyDelete
  23. Suja I am loving this,the fish is absolutely as aunthetic as any food can get....and the description oooh Kerela,House boat...this is driving me crazy I can't stand it anylonger. You are one amazing cook !!! I can already tell that,keep it up :)!!!

    ReplyDelete
  24. karimeenpollichathu adipolli....

    ReplyDelete
  25. Suja, loved your recipe and the way you shared it.. I am living in NJ.. Could you tell me the shop where I can buy the Karimeen and the ila? - Fasila

    ReplyDelete
  26. Thanks Fasila for stopping by,happy to know that you like my recipe..
    You can find Karimeen and ila in two shops in Edison. One is Surabhi Indian grocery- I believe it is in Talmadge road Edison) and second is an Indian store in Stelton Road, Piscataway. It is between two Indian resturants, Suksagar and Tawa. Ila will be in the freezer section..I am sure you will find it in any of these shops :)

    ReplyDelete
  27. hai this is my 1 st visit ur blog.very happy to have found ur blog....u have so many gr8 recipes and most of the dishes are my personal fav....

    www.sharemyrecipe.blogspot.com is my blog.drop by when you get time..
    thanks in advance

    ReplyDelete
  28. Can you please let me know where you buy your fresh mackerel in N.J? Asian food markets?

    ReplyDelete
    Replies
    1. Hi Anon,thanks for stopping by..
      Yaa when I was in NJ I used to buy from Asian market Centennial Ave, there is a walmart near by. mackeral is not available not there every time,but they do have lot of fish..hope you will find it there:)

      Delete
    2. Hi Suja,
      Do you get the fresh Karimeen or Mackerel at these stores? I live in CT and Patel here sells both fish but frozen.

      Delete
    3. Hi Priya,thanks for stopping by.
      No Priya,never seen fresh Karimeen in NJ or here in OH,only the frozen ones.I tried this recipe with the frozen Karimeen :)

      Delete
  29. I tried this recipe and it came out wonderfully well. I avoided coconut milk. Since I couldn't find toothpicks or anything to tie the banana leaf, I wrapped it on aluminium foil and baked it in the microwave. It came out wonderfully well, even better than what some of the Kerala restaurants in Dubai serve. Now I am confident of serving it to my friends. Thanks for the recipe.
    Suresh

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Shrimp Biryani

Shrimp Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers. There are different ways to make an authentic shrimp Biryani. This is not an authentic one. It is inspired by the Goa shrimp Biryani which makes use of coconut milk and tomatoes instead of yogurt. When i read about this i had an instinct to make it as I wished to understand why Goa food is unique is in its flavor and taste. This recipe actually called for the traditional method of making it with raw shrimp and uncooked rice cooked in coconut milk. But I did not try that fearing that I will end up with a pulao. Luckily my method proved successful and the Biryani came out well and there is a wonderful aroma now in my kitchen.

Ingredients
For Rice
Basmati Rice- 1 1/2 cups
Water- 3 cups
Cardamon-2
Cinnamon- 1 stick
cloves - 2
Salt to taste
Oil- 1 tsp


For shrimp masala
Shrimp- 1 lb
onions- 1/2 cup 
Garlic-ginger-green chilly paste- 3 tsp
Tomatoes- 2
Chilly powder 1/2 …

Lemon Chicken

Lemon chicken This is a great chicken recipe infused with Asian flavors and was very similar to the Chinese restaurant style lemon chicken.It is citrus flavored,sweet, tart and crispy chicken .The chicken is first cut into small pieces, dipped in batter and deep fried. The sauce is made separately and drizzled over the chicken.This is perfect with jasmine rice.




Ingredients
1)Chicken boneless- 1 1/2 lb
Soya sauce- 3 tsp
Salt a pinch

2)For the batter
Egg- 2
Corn starch-2 tbs

3)For the sauce
Water - 3/4 cup
( or you can use chicken broth)
Sugar- 3-4 tsp
Salt- 1/2 tsp
Lemon juice- 1 lemon
Lemon zest- 1 tsp
Corn starch- 1 tsp
Yellow color- one drop( optional)

Sesame seeds roasted - 1 tsp
Chopped spring onions - a few

Clean and cut chicken  into small pieces and marinate with soya sauce and pinch of salt and keep aside for ten minutes.
Mix the ingredients under two and make a batter. Heat oil in a pan. Dip the marinated chicken in the batter and deep fry in batches for four to five minutes…

Thai Fried Bananas

Thai Fried Bananas
Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home. 

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.


Goan Prawns Pickle

Goan Prawns Pickle
Pickled sea food like prawns and fish is often handy, especially when you are not in a mood for elaborate cooking. I have already posted a prawns pickle recipe shared by my mom. When I read about this spicy Goan prawns pickle, it sounded interesting and I decided to give it a try. It has a very unique taste and flavor,like the Goan Vindaloo and can be stored for over a month.
Recipe Source: Wendy Hutton (ed.) The Food of India, 1998. Ingredients Prawns- 1 1/2 pound Oil- 1/2 cup Cumin- 1/2 tsp Pepper powder- 3/4 tsp Turmeric powder- 1/2 tp Onion- 1 medium Garlic- 10- 12 cloves Ginger- 3 one inch peices Cardomon- 4 Chilly dried- 15 Cinnamon powder- 1/2 tsp Vinegar- 3/4 cup

Soak dry red chilly in vinegar for about an hour. Grind all the rest of the ingredients except oil, prawns and turmeric powder into a fine paste. Do not add any water. If you need add more vinegar for grinding. Set this paste aside.
Marinate prawns with turmeric powder and 1/2 tsp salt. Heat oil in …

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…