Karimeen pollichathu - Pearl-spot fish in banana leaf wrap

Between the weddings and the hectic preparations, there were a few meals that we managed to cook at home ... and we made sure that there was always something special to mark these meals.. I prepared this with my brother's help while our parents were out inviting people for my sister's reception...

Karimeen is one of my favourite fish, and it had been a while since I had had a taste.. so I made sure that it looked and tasted great..

Karimeen/pearl spot fish - 1 kg -scaled, cleaned and sliced (you can also do it whole, just score the outside for better marination)

Grind the following ingredients -

Shallots/cheriyulli - 8 to 10 medium sized

Garlic - 3-4 cloves

Ginger - 1 inch

Pepper corns - 5-6

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Curry leaves - 2-3 nos

Salt to taste

Add to the paste, -

Tamarind pulp - 1/2 tsp (thick)

Coconut oil - 1 tsp

Now marinate the fish by rubbing the paste well into the fish and leave for atleast a half-hour.

Cut and clean and wipe banana leaves well so that there is no water. Wrap the fish pieces in the leaves.. in each wrap, leave a stalk of curry leaves.

In a flat ,thick bottomed pan, wait till heated, add a teaspoon of oil . Coat well. Add the wraps, close the pan well . When one side is done, turn to the other side. You can also layer the pan with banana leaves, lay the fish and cover with another layer of banana leaves , then add the lid.

Unwrap when both sides are cooked and enjoy...