Kerala Karimeen Pollichathu

Ingredientsfor 2 servings

• 2 nos Pearl spot Karimeen
• 1 cup Small onion (chopped (Kunjulli)
• 2 nos Tomato small
• Ginger garlic paste - 1 tsp
• 2 nos Green chillies
• Curry leaves A, a few
• 1/2 tsp Chilly powder
• 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• Salt, to taste
• Coconut milk — optional
• 1 tbsp Oil
• 1/2 tsp Pepper powder
• Salt, to taste
• 1 tsp Oil

Preparation

1. Step 1

   Clean fish and make cuts on it.

2. Step 2

   Mix pepper powder and salt, apply to the fish and keep for half an hour.

3. Step 3

   Pour 1 tsp of oil in a fry pan and pan-fry the fish turning both sides. Set aside.

4. Step 4

   Heat 1 tbsp of oil in a kadai.

5. Step 5

   Cook chopped small onions.

6. Step 6

   When brown, add green chillies, curry leaves and ginger-garlic paste and cook again till its cooked.

7. Step 7

   Add coriander, chilly powder, turmeric powder and cook well.

8. Step 8

   Add chopped tomatoes and Stir everything together thoroughly till its cooked.

9. Step 9

   Add salt and Stir everything together thoroughly.

10. Step 10

    Add 1 tbsp of water and Stir everything together thoroughly.

11. Step 11

    You can use cocount milk instead of water for a better taste.

12. Step 12

    Divide it into 4 portions.

13. Step 13

    Get a banana leaf and gently heat it to make soft.

14. Step 14

    Keep one portion of the cook mixture on the leaf, keep the fried fish on top of it and spread one portion of the cook on the top of the fish.

15. Step 15

    Cover the fish with the leaf and tie with a thread.

16. Step 16

    Do the same with the second fish.

17. Step 17

    Keep the fish in a kadai and close it with a lid.

18. Step 18

    Cook it on a slow fire for about 10 minutes and gently turn it over and cook the other side.

19. Step 19

    Serve Karimeen Pollichathu hot with chappathis or rice.