Karimeen Pollichathu/ Kerala Pearl Spot Fish Fry

Karimeen Pollichathu 

Do you love grilled fish fry? Especially spicy grilled masala fish wrapped in banana leaf? Fish roasted in fresh banana leaf adds more flavor and taste to the dish, and also helps to lock in the taste and moisture. The result is a tasty, tender, succulent fish. Karimeen Pollichathu or Pearl spot fish fry is one of the authentic dishes of Kerala. It is a sort of grilled fish parcels in a spicy and tangy gravy. The fried fish, onion masala, spices and aromatics spark up the flavor and make the end result even more enjoyable.

Karimeen pollichathu seems to be the most famous dish among the tourists who visit 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. You can relishing the taste of fresh fish  from the backwaters.  Well, now you can also make them at home! Check the recipe. It is not complicated but simple to make. You are going to love this one!

Karimeen, or pearl spot fish, is a favorite for sea-food lovers of Kerala. Pearl spot fish or Karimeen is a popular fish found in the backwaters of Kerala. Karimeen is an exotic fish and is expensive. There are so many popular recipes with Karimeen like polichathu, molly,mappas, etc, and top in the menu list of Kerala restaurants, resorts, and houseboats. Karimeen tastes the best for this recipe, but you can try with others like Kingfish, Mackerel, Pomfret, and prawns.  Looking for some more ideas with pearl spot fish/karimeen, then check these recipes too.

Karimeen Fry/ Kerala Style Pearl Spot Fish Fry
Karimeen Molly-Pearl Spot Fish Coconut Milk Stew
Karimeen Curry/Meen Palu Curry
Kallu Shappu Karimeen Curry | Kerala Toddy Shop style Pearl spot Fish Curry

 

Fish grilled in fresh banana leaf has a delectable taste, and smokey flavor gets combined with the spices and the masala. Each fish packet has sauteed masala spread on the fish, and the banana leaf is closed and tied with a string. It is grilled on a tawa or manchatty (earthen pot), but you can also use an outdoor grill or bake in the oven. 

Different regions have different versions of Karimeen polichathu. You can fry the fish before wrapping it with the banana leaf or cover raw fish with the masala and grill it for a more healthy option.  For a more authentic taste, you can use shallots or pearl onions.  You can add tomatoes, kudampuli, vinegar, or thick tamarind pulp, and the gravy is spicy and tangy. One recipe which I found rather interesting is the use of ground tender tamarind leaves for the masala. There are so many options, and you can get creative. Give this recipe a try, you will surely love it! Happy cooking!

Karimeen Pollichathu/ Kerala Pearl Spot Fish Fry

 Ingredients
Marinating the fish

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

Clean fish and squeeze some lemon juice, rub on the fish and then give a final rinse. Make a few gashes on the fish and keep them aside.
Mix chilly powder, turmeric powder, pepper powder, rice flour, ginger garlic paste, and salt. Sprinkle little water and make a smooth paste. You can add a few drops of vinegar or lemon juice instead of water to make a paste. Apply this on the fish and inside the cavities and let it marinate for 10 minutes.
Heat coconut oil in a pan and add curry leaves. Fry the fish on medium flame. Let the fish get browned for two minutes on one side and then flip over and fry the other side till evenly browned.

To prepare the masala, heat oil in a pan, and saute green chilly, ginger garlic paste, curry leaves till the raw flavor disappears. Add shallots and saute till golden brown. Make a paste of chilly powder, coriander paste, fenugreek, and fennel powder and saute it with the onions till oil separates. Now add tomatoes and cook till it becomes soft. Mix in thick coconut milk. If you like it tangier, add in tamarind paste or one tsp of lemon juice. Place a layer of this masala on the banana leaf,  place the fish, and spread a second layer. Carefully wrap the banana leaf into a neat parcel and tie it securely. Place it on a hot grill or tawa and drizzle some oil too. Grill both sides, you may cover it if you desire till a good aroma.  Enjoy!

Step by step pics..

 

 

You might also like,

Kallu Shappu Karimeen Curry | Kerala Toddy Shop style Pearl spot Fish Curry

 Karimeen Fry/ Kerala Style Pearl Spot Fish Fry 

Nadan Vaala Meen Curry/BeltFish Curry 

Try it,

Hope you will all enjoy!