Edible Garden

Karimeen Pollichathu / Kerala-Style Fish Wrapped in Banana Leaves

18 Comments

I was recently back home in Kottayam for three weeks and my bro was also there on a vacation from Dubai. So was my sis from Trichy. So all of us were craving for some karimeen pollichathu, a toddy shop specialty which is basically pomfret or pearl fish cooked wrapped in banana leaves. The monsoons have been acting up this year and the toddy shops were making use of the opportunity and selling one fish at 150rs. Considering we are around 6-7 members in the house, we decided to cut the costs by preparing this at home. Mom immediately turned to me since she was not very comfy with making it on her own. I have experimented with Sardines/Mathi when I was in college, but with karimeen, one couldn’t afford to experiment and mess up since it’s an expensive fish. Anyway, I decided to give it a shot and at the end of it all, we were all pretty happy 🙂

Karimeen Pollichathu / Pearl Spot Fish Wrapped in Banana Leaves
PinThe marinated fish ready to be wrapped and fried


KARIMEEN POLLICHATHU

Ingredients:

Pearl Spot / Karimeen – 4, cleaned and slit on the side (you can also use pomfret)
For the spice paste:
Shallots – 10
Onions – 1 big
Ginger – a 2″ piece
Garlic – 10 cloves
Chilly powder – 1 tbsp
Pepper powder – 2 tsp
Vinegar – 2 tsp
Curry leaves – 2 strands
Salt – to taste

Coconut oil – for frying
Tender banana leaves – to wrap the fish in while cooking

How I Made It:

1. Make a paste with all the ingredients mentioned.

2. Marinate the fish well in the paste. It may not completely stick to the fish, but make sure that it is mostly covered.

3. Place the fish in the banana leaf and wrap gently.

4. Pour some oil in a wok. Gently place the wrapped fish in, close with a lid and cook on a low fire till both sides are done. This took me around 30 mins, per fish.

Garnish with onion rings, tomatoes, cucumber and a piece of lime.

Karimeen Pollichathu / Pearl Spot Fish Wrapped in Banana LeavesPin

The same recipe may be followed by big-sized sardines too, but I am not sure if it will come out well for canned sardines. I have only used fesh sardines and they come out nice and soft. The masala makes sure that the unpleasant smell of sardines is completely masked.

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Comments

  1. Hey Nags,
    Thanks for visiting simple and delicious!
    went through all recipes..
    Nice Pollichathu recipe, haven’t tried this with Karimeen. It was good with mackerals..
    Nice blog, with simple recipes..loved it..

    Reply

  2. Hi Nags,

    I came her from your sister´s blog. Now I see that great coooking runs in the family. I loved the story behind the grinning fish. You guys did a very good job 😉

    Reply

  3. Hi Nags I left a message on Spicy Chili blog I didn’t know it was your sister. 🙂 The fish looks lovely I may try this recipe but with a diffferent type of fish. Which other fish goes well with this recipe and I can’t get bananna leaves – what could I use instead? Thanks 🙂

    Reply

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