Name: Karimeen Pollichathu recipe by Fajeeda Ashik at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

ABOUT Karimeen Pollichathu RECIPE

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.

Ingredients Serving: 4

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

Instructions

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.
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.
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).
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.
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.
Cook on a medium flame each sides for 10 minutes. Serve hot with plain rice, kubus or chapatis.

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