Thursday, March 27, 2014

Kerala Style Karimeen Pollichathu Recipe

Preparation Time: 60 minutes

Servings: 2


For the marinate
  • Karimeen 2 in number
  • 2 table spoon Chilli powder
  • 1/2 table spoon Turmeric powder
  • 1/2 table spoon Pepper powder
  • Salt as per taste
  • Oil to fry
  • Banana leaf for wrapping

For the Masala gravy  
  • 1 big Tomato finely chopped
  • 1 big Onion finely chopped
  • 2 table spoon Ginger garlic paste
  • 2 Green chillies finely chopped
  • 1/2 table spoon Pepper powder
  • 1/2 table spoon Coriander powder
  • 1 tea spoon Garam masala powder
  • 3 table spoon Thick coconut milk (optional)
  • 1 strand Curry leaves
  • A small bunch of Coriander leaves finely chopped
  • Salt as per taste
  • Oil to fry

  • Cut and clean the fish.
  • Peal the skin of the fish completely or make diagonal slits on them. This helps in marinating the fish.
  • Make a paste of chilli powder, turmeric powder, pepper powder and salt.
  • Apply this paste to the fish all around, and keep aside for an hour, to get the fish marinated.

 For the Masala
  • Put oil in a kadai, add green chillies, ginger garlic paste and curry leaves.
  • Fry till the raw smell disappears.
  • Now add chopped onion till it turns to light brown.
  • Now add tomatoes and rest of the powders given above.
  • Finely sprinkle coriander leaves.

  • Fry the marinated fish on a hot tawa, in oil till it is half done. Cover the fish with lid and fry both the sides of the fish.
  • Now Clean a medium size(the size should be enough to cover the fish completely) banana leaf.
  • Place a layer of the above masala on banana leaf.
  • Now place the fried fish.
  • Apply another layer of the masala above the fish as shown in picture.
  • Carefully wrap the leaf and tie it.
  • Heat a tawa, put little oil.
  • Keep the above wraped fish on it, and fry both the sides.
  • Cover it with a lid for a nice aroma.

PS: One can add lemon juice while preparing Masala if you like. or one can add lemon juice at the end, while eating.


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