Feb 18, 2010

Karimeen Pollichathu

Karimeen Pollichathu

Karimeen ( Pearl Spot) is a fish which is very abundantly available in back waters all over Kerala. It is very popular among Keralites since time immemorial. It can also be called a signature fish of Kerala and is relatively expensive there.

Karimeen Pollichathu is a dish which became popular in the recent past and all restaurants in Kerala worth its name promote this dish. There are different ways of preparing this - some add coconut milk and paste to this preparation. Also some prepare this after shallow frying the fish. To fully enjoy the dish, it should be prepared and consumed fresh - and directly from the banana leaf wrapping.

Advantage of this preparation is that the fish is not directly fried in oil. Hence it is low on calories and is very healthy. But if one adds coconut milk, or coconut paste during preparation, then the dish will be rich in calories.

If Karimeen is available at stores near you, give a try. This is relatively easy to prepare. Karimeen is available in lot of shops in Chennai as well.


Karimeen (Pearl spot fish ) 
- Two nos (small size), cleaned
Red chillipowder
- 1 1/2 teaspoon
Turmeric powder - 1 teaspoon
Chopped ginger - 
1 1/2 teaspoon
Chopped garlic 
- 1 1/2 teaspoon
Chopped curry leaves - 1 teaspoon
Chopped shallots ( chuvannulli ) - 10

Salt to taste

One tablespoon lime juice

One large banana leaf
Vazhanaaru / cotton thread ( for fish packets )

 Coconut oil - 1 tablespoon


Mix red chillies, turmeric powder, green chillies, ginger, garlic, curry leaves, shallots, salt and lime juice to a coarse paste in a mixer.

After cleaning the fish, apply a thick layer of the paste on the inside and outside.

Slightly smoke the leaf over flame, so that it will be flexible to be wrapped. Wrap the fish in banana leaf and tie it with the vazhanaaru / cotton tread.

Heat oil in a pan / meen chatty and place the wrapped fish in it. Cover with a lid and cook for around 15 minutes, turn it over and cook for another 15 minutes. A colour change will also be visible on the banana leaf wrapping indicating that the dish is done. Serve hot with rice.


Rambler said...

Thank you for the authentic recipe and step by step picture tutorial. I find this the most genuine and accurate recipe of this heavenly dish on the net. I have taken the liberty of posting a link to this recipe on an India Travel Forum bcmtouring.com

Anonymous said...

niya, thanks a lot for this rcp..i tried this at home today and it was simply awesome...keep up the gud work with posting yummy food...thnks again...
lakshmi kudva