Karimeen Pollichathu

1. 1

   Marinate the fish

   • Make 2-3 diagonal gashes on both sides of each cleaned fish.
   • In a bowl, mix 1/2 tsp turmeric powder, 1.5 tsp red chili powder, 1/2 tsp black pepper powder, 1 tsp salt, and the lemon juice to form a paste.
   • Rub this marinade all over the fish, ensuring it gets into the gashes.
   • Let it marinate for at least 20 minutes.
2. 2

   Shallow fry the fish

   • Heat half the coconut oil in a wide pan or tawa over medium heat.
   • Carefully place the marinated fish in the hot oil.
   • Fry for 2-3 minutes on each side until they are lightly browned and about 70% cooked. Don't cook them fully.
   • Remove the fish from the pan and set aside.
3. 3

   Prepare the masala

   • In the same pan, add the remaining coconut oil.
   • Add the chopped shallots and sauté until they turn soft and translucent, about 4-5 minutes.
   • Add the chopped ginger, garlic, green chilies, and curry leaves. Sauté for another 2 minutes until fragrant.
   • Lower the heat and add the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder. Cook for 1 minute until the raw smell disappears.
   • Add the chopped tomato and remaining 1/2 tsp salt. Cook until the tomatoes turn soft and mushy.
   • Add the soaked kudampuli along with its water (or tamarind paste). Mix well and cook for 2-3 minutes until the masala thickens and oil starts to separate.
4. 4

   Assemble the parcels

   • Gently pass the banana leaves over an open flame for a few seconds on each side to make them pliable. This prevents them from tearing when you fold.
   • Place a wilted banana leaf on a flat surface. Spread a layer of the prepared masala in the center, large enough to place the fish on.
   • Place one shallow-fried fish over the masala.
   • Cover the fish completely with another generous layer of masala.
   • Fold the banana leaf from all four sides to create a neat, sealed parcel. Tie it securely with a piece of kitchen twine or a strip of banana leaf.
5. 5

   Cook the parcels

   • Heat a clean tawa or heavy-bottomed pan over low-medium heat. You can lightly grease it with a little oil.
   • Place the wrapped fish parcels on the tawa.
   • Cover and cook on low heat for 7-8 minutes on one side.
   • Flip the parcels carefully and cook for another 7-8 minutes on the other side.
   • The banana leaf will change color and become fragrant, indicating the fish is cooked through.
6. 6

   Serve the Karimeen Pollichathu

   • Remove the parcels from the tawa.
   • Serve immediately. The parcels are typically opened at the dining table to enjoy the fresh aroma.
   • It pairs wonderfully with steamed rice, appam, or parotta.

Cuisines we love