Name: KARIMEEN POLLICHATHU (Fish Masala in Banana Leaf) recipe by Inish Issac at BetterButter
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 2
Ingredients: 2 nos. Karimeen large; 1 tbsp Chilly powder; 1/4 tbsp Turmeric powder; 1/4 tbsp Pepper powder; 1/2 tbsp Lime juice; 1/2 tbsp Ginger Garlic paste; 1 tbsp Coconut oil; Salt as required; (Below is masala ingredients) 3 medium Onion, sliced; 2 medium Tomato, sliced; 2 nos. Green chillies, slit; 1 inch Ginger, julienne; 1 tbsp Chilly powder; 1/4 tbsp Turmeric powder; 1/4 tbsp Lime juice; curry leaves; Salt, as required; Coconut oil; For the Wraps : Banana leaves

ABOUT KARIMEEN POLLICHATHU (Fish Masala in Banana Leaf) RECIPE

Karimeen is also known as 'Pearl spot fish' and is a delicacy that tops menus at many Kerala restaurants and backwater boathouses. During the boathouse rides they catch fresh Karimeen and cook it in different forms and flavours. Karimeen prepared in any form is always divine and an added attraction on the dining table. Its low on fat, high on protein, rich on omega-3 fatty acids and Vitamin B2.

Ingredients Serving: 2

2 nos. Karimeen large
1 tbsp Chilly powder
1/4 tbsp Turmeric powder
1/4 tbsp Pepper powder
1/2 tbsp Lime juice
1/2 tbsp Ginger Garlic paste
1 tbsp Coconut oil
Salt as required
(Below is masala ingredients) 3 medium Onion, sliced
2 medium Tomato, sliced
2 nos. Green chillies, slit
1 inch Ginger, julienne
1 tbsp Chilly powder
1/4 tbsp Turmeric powder
1/4 tbsp Lime juice
curry leaves
Salt, as required
Coconut oil
For the Wraps : Banana leaves

Instructions

Clean the fish and then marinate the fish with excess salt and half lime juice as required. Leave it for 10 minutes. The salt and lime will remove the dark skin colour and the salt will keep the fish firm.
Marinate the fish with the marinate ingredients mentioned. Keep aside for 10-15 min.
Heat 1 tbsp coconut oil for shallow fry, add few curry leaves and sear each side of the fish for a minute each. Remove the fish from the pan and keep aside in a closed container to retain the warmth and fragrance.
Slice the onions, and tomatoes, finely slice or grate ginger and tomatoes. Use the same pan of fish fry and add 1/2 tbsp coconut oil (if required only).
Drop in the onions and saute it for approximate 1 minute, add in the salt, ginger, turmeric powder and chilly powder. Saute it till the spices get roasted and finally add in 1 1/2 of the sliced tomatoes.
Add 1/2 tbsp lime juice, give it a quick toss, and off the flame. I like the tomatoes to be just coated with the species and not to cook at the moment. Divide the mixture into 4 portions
Wash the banana leaf carefully or wipe the leaf with wet cloth. Pat dry the water droplets from the leaf and very lightly heat the leaf on medium flame (to make the leaf flexible and unbreakable while folding).
Cut the leaves more than double the size of the fish.
Assemble the fish by placing 1 portion of the masala in flat layer on the leaf, place the fish on top, again place 1 portion of the masala on the fish. Top with one sprig of curry leaf and ginger julienne. Fold the leaf from all the sides,
Heat a pan with 1 tbsp coconut oil and place the parcel in the pan, cover the pan and let it cook on flow flame for approximate 5 to 6 minutes on each side. If needed drizzle little oil to avoid the burning of the leaf.
When cooking on low flame the fish will amalgamate the fragrance of the banana leaf. Not additional decoration is required and this look so beautiful and authentic, just add live wedges.
Serve hot with Rice, Chapathi or Kerala Parotha.

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