Name: Karimeen Pollichathu. recipe by Jaya Rajesh at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 nos of pearl spot fish; 2 big onions finely sliced; 3-4 garlic and one small piece of ginger minced together; 2 springs curry leaves; 2 medium sized tomatoes; 1 1/2 tsp chili powder; 1/2 tsp turmeric powder; 2 tsp coriander powder; 2 tsp garam masala; 1/2 tsp fennel seeds and fenugreek seeds; 2 tbsp lemon juice; Salt according to taste; big banana leaf slightly tempered on direct fire to make it soft; 3 tablespoon coconut oil

ABOUT Karimeen Pollichathu. RECIPE

Karimeen Pollichathu is a famous fish fry made with pearl spot fish. The fish is crisp from outside and soft and juicy from inside. This was my first try with karimeen and must say it turned out really good. I always thought it is very difficult to make it. But its so easy and the results are finger licking good. So lets start making Karimeen Pollichathu.

Ingredients Serving: 2

2 nos of pearl spot fish
2 big onions finely sliced
3-4 garlic and one small piece of ginger minced together
2 springs curry leaves
2 medium sized tomatoes
1 1/2 tsp chili powder
1/2 tsp turmeric powder
2 tsp coriander powder
2 tsp garam masala
1/2 tsp fennel seeds and fenugreek seeds
2 tbsp lemon juice
Salt according to taste
big banana leaf slightly tempered on direct fire to make it soft
3 tablespoon coconut oil

Instructions

Marinate fish with little salt, 1/2 tsp chili powder, little turmeric powder and lemon juice. Keep it aside for half an hour.
Now in a pan heat oil, add in fennel seeds, fenugreek seeds, onions, curry leaves (1 sprig) and ginger-garlic and saute till light pink. Once pink add in sliced tomatoes and salt. Once it is cooked, add in all the powder spices.
Saute well till oil separates. Now remove this in a plate.
Now in same pan fry fish from both sides till its golden brown from both sides.
Now take banana leaf and lightly grease with oil and add prepared onion-tomato masala and then fish and then again the masala. Tie the banana leaf tightly with a thread.
Shallow fry this in the same pan till the leaf is light golden brown. Serve hot with steamed rice.

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