Tuesday, June 30, 2009

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...


  1. Marinated fish.. mmm yummmy! fabulous click too!

  2. Can you post if possible, how to clean karimeen?

  3. ah this look simple compared to the other meen pollachi recipes I have found! Going to try it tonight! Wish me luck!