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Roasted Malabar Fish Wrap/Karimeen Pollichathu

Rekha Joseph
15 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Roasted Malabar Fish Wrap/Karimeen Pollichathu RECIPE

This is an authentic Malabar dish which involves coating the semifried Pearl Spot fish(found in fresh water lagoons of Kerala) with a spicy masala and wrapping in Banana leaf. This is then Roasted on a griddle ir baked to infuse the aroma of the leaf into the masala to impart a magial taste from God's own country on your tastebuds.

Recipe Tags

  • Non-veg
  • Medium
  • Kerala
  • Main Dish

Ingredients Serving: 4

  1. Pearl spot/White pomfret fish-1
  2. Ginger-garlic paste – 1½ tsp
  3. Red chili powder (less spicy)– 1½ tsp
  4. Pepper powder – 1 tsp
  5. Turmeric powder – 1/4 tsp
  6. Lemon Juice – 2 tbsp
  7. Salt – to taste
  8. Coconut oil – to shallow fry
  9. For Masala to coat:-
  10. Onion – 1, chopped
  11. Tomato – 1, chopped
  12. Ginger – 1 tbsp, chopped
  13. Garlic – 1 tbsp, chopped
  14. Green chili – 2, slits
  15. Curry leaves – 1 sprig chopped
  16. Red Chili powder – 1 tsp
  17. Coriander powder – 1½ tsp
  18. Turmeric powder – ½ tsp
  19. Tamarind water – 1½ tbsp
  20. Fenugreek powder-1/4tsp
  21. Coconut – 2 tbsp, shredded
  22. Coriander leaves – 2 tbsp, roughly chopped
  23. Salt – to taste
  24. To Wrap & Serve:-  
  25. Banana leaf – 1
  26. Coconut oil – to grease + 2 tsp
  27. Toothpick for sealing leaf


  1. In a bowl mix Red Chili powder, Pepper powder, Turmeric powder, salt, and mix the dry ingredients. Add Ginger-garlic paste, lemon juice, and mix it again to make the masala paste and keep it aside.
  2. Take the cleaned fish ( I’ve used pearl spot), make shallow slits on both sides of the fish, and spread the masala all over the fish and let it marinate for atleast 15 minutes.
  3. Heat oil in a wide pan and fry the fish over medium flame. Once it is cooked on one side, turn it over to fry it on the other side. Once it is fully fried, keep it aside.
  4. In another pan, add ginger, garlic, onion and saute till it becomes translucent. Then add tomato, green chili, curry leaves, and allow it to cook till it turns mushy
  5. Add Red Chili powder, Coriander powder, Pepper powder, Turmeric powder, salt, Tamarind water, and mix it well. Allow it to cook for a couple of minutes. Add Cilantro (Coriander leaves), Coconut, and mix it well. Again, allow it to cook for a couple of minutes. Masala is ready.
  6. Coat the fried fish by spreading half of the masala on the top side of the fish and other half at bottom.
  7. Place this on the banana leaf and wrap the fish in it and seal it with the toothpick.
  8. Heat some oil in a pan, and place the wrapped fish in the pan. Close it with a lid and cook it over low flame for 5 minutes on one side. Then turn it over and cook it again for 5 minutes to get the banana leaf flavor infused into the fish. Then transfer it to a plate and unwrap the fish. Serve it right away with steamed rice/Rotis.

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Geetanjali Khanna
Geetanjali Khanna   Dec-06-2017

A traditional Indian fish dish.

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