Karimeen Pollichathu (Pearl Spot Fish Fry)
- Karimeen Pollichathu is a traditional Kerala dish featuring pearl spot fish, commonly found in the state’s backwaters and originally a Syrian Christian specialty.
- The fish is marinated for an hour in a blend of ginger, garlic, lime juice, pepper, chili, turmeric, and salt before cooking.
- A spiced gravy made with sautéed onions, ginger, garlic, chili, turmeric, coriander powder, lime juice, and salt is prepared and used to coat the fish.
- The seasoned fish is placed on a banana leaf, covered with the gravy, sealed, and then grilled on both sides on a hot tawa or electric grill.
- The finished dish is served hot with salad and lime, and it is noted for being relatively spicy.
Karimeen Pollichathu is one of Kerala’s traditional delicacies. Karimeen or Pearl spot fish is found very common in Kerala backwaters. All through Kerala, you will get this dish but with varying flavour.. The taste and preparation of Karimeen Pollichathu changes slightly as we go from one end of Kerala to the other!
This is traditionally a Syrian Christian delicacy but soon became part of Kerala’s rich cuisine. Your Kerala holidays will never be complete without enjoying this…
Ingredients
Karimeen (Pearl Spot Fish) : 200g
Ginger: 1 Inch piece of ginger
Garlic: 6 to 7 cloves
Onion (chopped): 1 or 2 depending on size
Curry leaves : 2 Sprigs
Chilly Powder: 2 Tsp
Turmeric Powder: 1 Tsp
Coriander Powder: 2 Tsp
Lime Juice: 1 Tbsp
Salt: To taste
Coconut Oil : 25 ml
Banana leaf
For marination
1 teaspoon pepper powder
2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon lime juice
Method of Preparation
First clean the fish thoroughly and using a knife make 3-4 gashes on each side of the fish. Make a paste of all the ingredients for marination. Marinate the fishes using that. Keep it aside for one hour.
Heat coconut oil in a frying pan and add finely chopped onions. Once they start turning brown, add crushed ginger and garlic. Then add chilli powder, turmeric powder and coriander powder and saute well. Add lime juice and salt as per your taste. Keep it on simmer till you see oil clear up on the surface of the gravy. Turn the stove off and let it cool.
Take a banana leaf and place a fish and a sprig of curry leaf on it. Then pour some gravy over the fish. Smear the gravy well on both sides of the fish. Cover and seal the sides of the banana leaf. Grill both sides evenly in hot tawa or electric grill. Serve hot with salad and a piece of lime!
A note of caution though..this dish is little spicy!
