📝 About This Recipe
A signature masterpiece from the backwaters of Kerala, Karimeen Pollichathu features the prized Pearl Spot fish marinated in a fiery blend of Malabar spices, enveloped in a rich tomato-onion masala. The fish is wrapped in heat-wilted banana leaves and pan-seared, allowing the leaf's smoky aroma to infuse deep into the tender flesh. This dish is a sensory journey through India's spice coast, offering a perfect balance of tang, heat, and earthy sweetness.
🥗 Ingredients
The Fish
- 2 pieces Karimeen (Pearl Spot Fish) (cleaned, scaled, with deep diagonal slits on both sides)
- 1 tablespoon Lemon Juice (freshly squeezed)
First Marinade
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1/2 teaspoon Black Pepper Powder (freshly ground)
- 1 teaspoon Salt (adjust to taste)
The Masala Base
- 3 tablespoons Coconut Oil (traditional for authentic flavor)
- 1.5 cups Shallots (Small Onions) (thinly sliced)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded)
- 3-4 pieces Green Chilies (slit lengthwise)
- 2 sprigs Curry Leaves (fresh)
- 2 medium Tomatoes (finely chopped)
- 1 small piece Kudampuli (Malabar Tamarind) (soaked in 2 tbsp warm water)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Fennel Powder (adds a sweet aromatic depth)
The Wrap
- 2 large pieces Banana Leaves (cleaned and softened)
- 2 pieces Kitchen Twine (or banana fiber for tying)
👨🍳 Instructions
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1
Clean the Karimeen thoroughly and pat dry with paper towels. Make 3-4 deep gashes on each side of the fish to allow the marinade to penetrate.
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2
Mix the 'First Marinade' ingredients (turmeric, chili powder, pepper, salt, and lemon juice) into a thick paste. Rub this generously over the fish and inside the slits. Let it marinate for 20-30 minutes.
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3
Heat 1 tablespoon of coconut oil in a flat pan. Lightly shallow fry the marinated fish for just 2 minutes on each side. The goal is not to cook it through, but to sear the spices onto the skin. Set aside.
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4
In the same pan, add another 2 tablespoons of coconut oil. Add the sliced shallots, green chilies, and curry leaves. Sauté on medium heat until the shallots turn golden brown.
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5
Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears. Add the chopped tomatoes and a pinch of salt; cook until they turn mushy.
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6
Add the coriander powder and fennel powder. Pour in the Kudampuli water (discarding the pulp). Simmer the mixture until it thickens into a dark, concentrated masala paste.
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7
Prepare the banana leaves by passing them over an open flame for a few seconds. This wilts the leaf, making it flexible so it won't crack when folding.
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8
Place a portion of the cooked masala in the center of a banana leaf. Place one fried fish on top of the masala, then cover the top of the fish with more masala.
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9
Fold the leaf carefully to create a neat parcel, ensuring the fish is completely enclosed. Secure the parcel with kitchen twine or a strip of banana fiber.
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10
Heat a heavy-bottomed skillet or tawa and grease it lightly with coconut oil. Place the parcels on the pan.
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11
Cover the pan with a lid and cook on low-medium heat for 8-10 minutes. Flip the parcels gently and cook the other side for another 8 minutes.
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12
Once the banana leaf looks charred and browned, turn off the heat. Let the parcels rest for 5 minutes before opening to allow the juices to settle.
💡 Chef's Tips
Always use coconut oil for the most authentic Kerala flavor profile. If you cannot find Karimeen, Pomfret or Sea Bass fillets make excellent substitutes. Do not skip the step of wilting the banana leaves over a flame, or they will tear during the wrapping process. Ensure the shallots are finely sliced and well-browned; they provide the essential sweetness to balance the spice. For an extra layer of flavor, add a teaspoon of thick coconut milk to the masala right before wrapping.
🍽️ Serving Suggestions
Serve hot directly in the charred banana leaf for a rustic, beautiful presentation. Pair with Kerala Red Rice (Matta rice) for a traditional backwater meal experience. Accompanied by 'Appam' (rice hoppers) to soak up the thick, spicy masala. A side of refreshing cucumber raita helps cool down the heat of the spices. Pairs wonderfully with a chilled glass of fresh coconut water or a crisp white wine like Chenin Blanc.