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Main Course

Kerala Style Karimeen Pollichathu

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 2 servings

2 nos Pearl spot fish Karimeen
½ cup Small onions — chopped (Kunjulli)
Ginger — finely chopped
5 nos Green chillies — finely chopped
Curry leaves A, a few
1 cup Thick coconut milk
Plantain leaves A few, Vazha ela
1 piece Ginger
5 nos Garlic pods
2 tsp Chilly powder
1 tbsp Pepper powder
1 tsp Turmeric powder
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
Grind together the ingredients for making the paste.
Step 2
Marinate the fish with the above paste for an hour or so.
Step 3
Coat a few heated plantain leaves with oil.
Step 4
Place the marinated fish over it and place the whole thing in a frying pan.
Step 5
Keep the flame on low, Put the lid on and cook, till it is done.
Step 6
Heat up another frying pan.
Step 7
Add the chopped small onions, ginger, green chillies and curry leaves and sautT lightly.
Step 8
Place the cooked fish (without the plantain leaves) in the above pan and coat it with the sautTed masala.
Step 9
See to it that the fish doesn¦t get broken. :- Do not discard the plantain leaves as u can use it while serving.
Step 10
Add coconut milk and Stir everything together thoroughly with the masala.
Step 11
Adjust the level of salt.
Step 12
Simmer for a few mins, till the all the water gets evaporated.
Step 13
Wrap it in the plantain leaves while serving.

Tip

Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.

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Main Course

Kerala Style Karimeen Pollichathu

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 2 servings

2 nos Pearl spot fish Karimeen
½ cup Small onions — chopped (Kunjulli)
Ginger — finely chopped
5 nos Green chillies — finely chopped
Curry leaves A, a few
1 cup Thick coconut milk
Plantain leaves A few, Vazha ela
1 piece Ginger
5 nos Garlic pods
2 tsp Chilly powder
1 tbsp Pepper powder
1 tsp Turmeric powder
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
Grind together the ingredients for making the paste.
Step 2
Marinate the fish with the above paste for an hour or so.
Step 3
Coat a few heated plantain leaves with oil.
Step 4
Place the marinated fish over it and place the whole thing in a frying pan.
Step 5
Keep the flame on low, Put the lid on and cook, till it is done.
Step 6
Heat up another frying pan.
Step 7
Add the chopped small onions, ginger, green chillies and curry leaves and sautT lightly.
Step 8
Place the cooked fish (without the plantain leaves) in the above pan and coat it with the sautTed masala.
Step 9
See to it that the fish doesn¦t get broken. :- Do not discard the plantain leaves as u can use it while serving.
Step 10
Add coconut milk and Stir everything together thoroughly with the masala.
Step 11
Adjust the level of salt.
Step 12
Simmer for a few mins, till the all the water gets evaporated.
Step 13
Wrap it in the plantain leaves while serving.