Karimeen Polichathu is one amazing delicacy from God’s own country. Pearl spot fish is fried and cooked with a simple onion tomato base wrapped in a banana leaf and the end result is this extremely soft and flaky fish bursting with loads of flavour.
I have known this karimeen/pearl spot by the name of kaalundar. Back home in Goa this fish is simply just fried with a coating of some basic spice paste and semolina. I tasted this dish for the first time in a restaurant in Bangalore and oh my I was hooked on to it. But then later I found in most of the menus in other restaurants that this can be done with other varieties of fish as well. I have tried it once with king fish, but I can vouch that it tasted the best with pearl spot. So the next time you are in a market and you spot this fish just get it and try this dish.
Now lets start cooking, shall we?
INGREDIENTS
Serves – 3
- Pearl spot fish/Karimeen- 3
- Tomatoes- 2 big finely chopped
- Onion- 1 big finely chopped
- Green chillies- 3 finely chopped
- Curry leaves- 2 sprigs
- Crushed ginger garlic- 2 tbsp
- Red chilli powder – 2.5 tsp
- Pepper powder-½ tsp
- Turmeric powder -½ tsp
- Lime juice- 2 tbsp
- Coconut milk- ½ cup
- Coconut oil- 1tbsp
- Banana leaf-to wrap
- Salt- to taste
METHOD
1.Clean and marinate the pearl spot fish with 1 tsp red chilli powder, ¼ tsp turmeric powder, lime juice and salt. Marinate it for about 15-20 minutes.
2.Shallow fry the fish on both sides till cooked.
3.In a pan heat coconut oil and add in the finely chopped onion, green chillies and curry leaves. Sautee till the onions turn soft.Add in the crushed ginger garlic and fry till the raw smell of ginger garlic goes away.
4.Add in tomatoes, red chilli powder, salt and turmeric powder. Cook till the whole mixture turns mushy and starts leaving oil on the sides.
5.Add in the pepper powder and coconut milk. Close and cook for about 5 minutes. Open and cook till the mixture is thick enough.
6.To assemble, take a banana leaf and spread some mixture in the centre of the leaf. Place a fried fish on top of it and top it up with some more of the onion tomato mixture. Spread the mixture completely on top of the fish.
7.Place a fried fish on top of it and top it up with some more of the onion tomato mixture. Spread the mixture completely on top of the fish.
8.Spread the mixture completely on top of the fish.
9.Bring in together the sides of the banana leaf and wrap it up. Tie with a twine.
10.Grease a pan, preferably a cast iron pan/tawa and fry the banana leaf wrap on both the sides till the leaf starts wilting. Fry it on a medium flame.
12.Serve hot with some lime wedges and onion slices.
NOTES
- Instead of just using onions, one can also use a mix of shallots and onion or just shallots.
- The banana leaf has to be softened before use. To do so simply heat it gently on the naked flame till it can be folded without a tear.
- Coconut milk is optional but is a must in case you need the extra flavour.
- Using ginger garlic paste is fine but crushed ginger garlic gives the flavour punch required.
- Pepper powder is completely optional.
The Greedy Tummy 