Pearl spot fish is called karimeen in Kerala.
Even though, many dishes can be made
with karimeen, the most popular dish is karimeen pollichathu. This recipe can
be tried with any other fish also. Karimeen pollichathu goes well with rice.
Basic info about the recipe
Cuisine - South Indian
Serves - 1 person
Ingredients:
1. Karimeen - 1 no:
2. Turmeric
powder - ½ tsp
3. Red
chilli powder - 3 tsp
4. Salt - to taste
5. Oil - as required.
6. Banana
leaf - 1 no:
7. Shallots - 7- 8 nos
8. Curry
leaves - few sprigs
9. Pepper
powder - 1 tsp
10.
Ginger garlic
paste - 1. 5 tsp
11.
Tamarind paste - 1 tsp
Method:
Wash and clean the fish. Skin should be removed.
Make slits on either side of the fish for the
masala to enter the fish while marinating and cooking.
Marinate the fish with turmeric, 2 tsp red
chilli powder and salt. Keep aside for half an hour.
Heat oil in a pan and fry the fish.( deep fry
/ shallow fry with little oil) till golden brown on both sides.
Add shallots, ginger-garlic paste, 1 tsp red
chilli powder, pepper powder, curry leaves, salt and a tsp of tamarind paste to
a mixer and make a paste.
Cut the banana leaf to the appropriate size enough to wrap and cover the fish. Avoid
the centre stem.
Wash the leaf and slightly smoke it over the
flame in order to avoid the leaf from tearing.
Spread half of the masala as a bed for the
fish on the bottom side and then keep the fried fish and spread the rest of the
masala on the top of the fish. Place some fresh curry leaves on top of the
masala which will enhance the flavor .
Wrap it with a small thread so that the fish
and the masala does not come out.
Heat a few tsps of oil in a pan and place the
wrapped banana leaf on it. Fry both the sides. The banana leaf will change its
colour to light brown when the fish and the masala in it is cooked.
Open the wrap and serve hot.
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