Karimeen pollichathu/pearl spot fish cooked in banana leaf Recipe

Cooking Directions

• STEP 1.Clean and marinate the pearl spot fish with a mixture of spices, including turmeric, red chili powder, coriander powder, and salt.
• STEP 2.Pan-fry the fish until it is partially cooked and set it aside.
• STEP 3.Take a banana leaf and slightly heat it over a flame to make it pliable.
• STEP 4.Place the partially cooked fish on the banana leaf and fold it to form a packet.
• STEP 5.Grill or steam the fish packet until it is fully cooked and the flavors are infused.
• STEP 6.Serve the karimeen pollichathu hot with steamed rice or appam.

Cooking Tips

• Make sure to clean the fish thoroughly before marinating.
• You can add a squeeze of lemon juice to enhance the flavor of the fish.
• If you don't have access to banana leaves, you can use aluminum foil as a substitute.

Storage and Serving

• Karimeen pollichathu is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a microwave or oven before serving.