Karimeen Pollichathu | How to make Karimeen Pollichathu

By Fajeeda Ashik  |  22nd Nov 2015  |  
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  • Karimeen Pollichathu, How to make Karimeen Pollichathu
Karimeen Pollichathuby Fajeeda Ashik
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

9

0





Video for key ingredients

  • How to make Coconut Milk

About Karimeen Pollichathu

This is a special dish of fish in some places in kerala. This ia a real treat for sea food lovers, this is made with fishes having thick flesh. Fish is marinated with gravy and packed in banana leaves and prepared in mud pots or non stick tawas. This can be made in an easy way also by first steaming the fish and then the rest of the process I made without frying the fish so that the fish gets the full flavour and taste of the marinated masala.

Karimeen Pollichathu is a delicious dish which is liked by people of all age groups. Karimeen Pollichathu by Fajeeda Ashik has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Karimeen Pollichathu at many restaurants and you can also prepare this at home. This authentic and mouthwatering Karimeen Pollichathu takes few minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Karimeen Pollichathu is a good option for you. The flavour of Karimeen Pollichathu is tempting and you will enjoy each bite of this. Try this Karimeen Pollichathu on weekends and impress your family and friends. You can comment and rate the Karimeen Pollichathu recipe on the page below.

Karimeen Pollichathu

Ingredients to make Karimeen Pollichathu

  • 1/2 kg Fish karimeen(pearl spot) or Pomfret
  • 1 Big onion
  • 1 cup Shallots sliced (loosely packed)
  • 4 Big cloves garlic
  • 1 Medium piece ginger
  • 1 Big tomato
  • 1 tsp Coriander powder
  • 2 tsp Red chilly powder
  • 1 tsp Pepper powder
  • 1/2 tsp Turmeric powder
  • 1 cup Thick coconut milk
  • 1 tsp tamarind pulp or kokum pulp
  • For Tempering:
  • Fenugreek seeds as required
  • Mustard seeds as required
  • Oil as required
  • Salt as per taste
  • Curry leaves a few

How to make Karimeen Pollichathu

  1. Clean the fish and put cuts on the fish and keep aside. In a pan add a little oil splutter mustard seeds and fenugreek seeds. Add sliced onions and sliced shallots and saute well. When the onions start changing the color.
  2. Saute well and add the coriander powder, turmeric powder, red chilly powder and pepper powder. Mix well. Add the chopped tomatoes and mix well till the tomatoes are soft. Add the tamarind pulp, salt and mix well. Add the thick coconut.
  3. Let it boil for some minutes on simmer till you get a thick gravy. Now wash the banana leaves, dry them and just soften it by putting it up on an open flame.(Ila Vattal).
  4. Put some masala on the leaf and place the fish over the masala. Cover the fish with masala and fill its inner portion also with some masala. You can add some more curry leaves now.
  5. Now cover the fish with the banana leaf and tie with some thread to make a packet. Now heat a mud chatti or on a tawa, spread some coconut oil and place this packet carefully over the tawa and close with a lid.
  6. Cook on a medium flame each sides for 10 minutes. Serve hot with plain rice, kubus or chapatis.

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