Happy's Cook

Friday, December 18, 2015

Karimeen Pollichathu Recipe | Pearl Spot Fish Fry in Banana Leaves

I was dreaming to prepare this for a long time. Finally, when I saw this fish available in Supreme Seafood, I was super excited and immediately gave it a try. It turned out very well and here it is for you. Hope everyone are busy with Christmas preparations and I have not yet started with anything after being busy both in Office and home. Hopefully planning to do something for this weekend. Let's go for the preparation steps:

Karimeen (Pearl Spot Fish) - 2
Ginger - 1 inch piece(Crushed)
Garlic - 6 to 7 cloves(Crushed)
Onion (chopped) - 1  or 2 depending on size 
Tomato - 1(Small) or Lemon Juice - 1 tbsp
Curry leaves - 2 Sprigs
Chilly Powder - 1.5 Tsp
Turmeric Powder - 1 Tsp
Salt - as required
Coconut Oil - as required
Banana leaf - as required 
To Marinate: 
Chilli Powder - 1 tsp 
Turmeric Powder - 1/2 tsp 
Pepper Powder - 1/2 tsp 
Salt - as required 
Lemon - 1/2
1. Clean the fish and make 3 to 4 gashes on both the sides of the fish. Then marinate the fish pieces with the items under 'To Marinate' and keep it aside for 30 minutes.
2. In a pan add some oil and shallow fry the fish until it is firm and half cooked. Then remove the fish and drain it in tissue paper. In the same pan, add some more oil and allow the curry leaves to crackle. Add the onion and saute it until the color changes to golden brown. Along with this add the crushed ginger and garlic.
3. Now add the chopped tomato and add the masala powders(chilli, turmeric). Once the raw smell of the masala leaves add some water and cook until the masala is thick(water content should be reduced.)
4. Take a banana leaf and show it in a flame so that it don't break while packing. Then place some masala and top it with the fried fish. Cover the fish with another layer of masala and wrap it as a parcel. Tie it with the banana fibre or any thread. 
5. Roast the wrapped fish in a hot pan by adding a little oil. Cover it while cooking and then flip the parcel to cook the other end as well. It is better to cook in very low flame and for roasting it takes approximately 5 to 8 mins.
Open the parcel and serve it. It goes well with rice, appam and idiyappam as starter.
Points to remember:
  • I used Karimeen (Pearl Spot Fish), but you can also use King Fish/Pomfret.
  • Instead of tomato, you can use lemon. Adjust the spiciness as per your preference. Mine was little spicy,
Warm Regards,
Happy's Cook - Divya

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