Ingredients
Karimeen/Pearl Spot Fish – 1 Large sized
Small Onions/Shallots – 1 ½ cup
Tomato – 1 nos finely chopped
Ginger Garlic – 2tbsp crushed
Kashmiri Chilli Powder – 1tbsp
Pepper Powder – 2tsp
Red Chilli Powder – 1tsp
Meat Masala – 1tsp
Fennel Seed Powder/ Perumjeerakam – 1tsp
Turmeric Powder – ½ tsp
Asafoetida/Kayam Powder – 1pinch
Thick Coconut Milk – ¼ cup
Lemon Juice –2 tbsp
Curry Leaves – 2string
Coconut Oil
Salt to taste
Instructions
1. Mix Kashmiri chilli, Turmeric powder, 1/2 Pepper powder , salt, asafoetida, 1/2 ginger garlic, lemon juice to a smooth paste
2. Marinate this paste to the cleaned fish on both sides fully. And refrigerate it for about 30-45minutes
3. Heat 2tbsp of oil in a non sticky pan . Shallow fry in low flame for about 2-3minutes on both side and set aside. Dont fry the fish for longer
If you don’t have a non sticky pan place 2-3curry leaves and place the fish on top and fry.So that the fish wont stick to the pan when gets fried.
4. In the same pan add curry leaves and shallots/small onion and sauté till shallots becomes soft. Add the remaining gignger garlic paste and sauté for 3-4minutes
5. Add salt pepper powder,fennel powder,red chilli powder ,Meat masala and sauté till the raw smell goes and the onions turns brown in colour
6. Add chopped tomatoes and cover and cook till the tomatoes are soft and mushy
7. Our masala is ready now switch oof the flame add coconut milk and set aside
8. Clean the banana leaves and wilt it with slightly by placing it on the gas flame and flipping the sides. Or placing over the boiling water
9. Place some masala on the leaves and place the fried fish on top of it. Cover the fish with another layer of masala.
10. Wrap the banana leaves just like a parcel and tie it securely with banana fibre
11. Heat a cast iron skillet with a 1tbsp of oil and shallow fry the fish parcel. Flip and cook till the both sides are done Remember not to burn leaves wrapping during the process of shallow frying
12. Set aside for 23minutes for absorbing the onion masala into the fish .
13. Now the Karimeen Pollichathu is ready to serve. It goes best with Rice,Appam and Idiyappams
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