Karimeen Pollichathu

Karimeen Pollichathu Recipe

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About Karimeen Pollichathu Recipe:

Karimeen Pollichathu is a ‘star’ dish prevalent in Kerala's top-rated restaurants and hotels. This Kuttanadan fish preparation is exciting and unique, being native to Allepey. Cleaned karimeen or pearl spot fish is marinated with a mix of spicy masala and baked in a rich banana leaf. This Kerala Karimeen Pollichathu will always make you crave more which is why it is a famous delicacy of Kerala cuisine. Here is how you can prepare this fish recipe at home. First, sauteed shallot masala mix is applied on a banana leaf, and a partly fried Karimeen is put on top. Then, the banana leaf is folded into a packet with one more layer of spicy masala spread over the fish. For 10 minutes, these fish packets are cooked in a kadhai on slow heat meanwhile tied with a string. Enjoy Kerala's authentic taste; check out the video below for a detailed recipe.

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  • 15 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Karimeen Pollichathu Recipe

  • 3 Pearl spot medium
  • 4-5 big onions
  • 2 Tomato small
  • As required Coconut Oil For Frying
  • As required Aluminium foil or banana leaves
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Pepper powder
  • 1/4 teaspoon Turmeric powder
  • As required Salt
  • 1 tablespoon Lemon juice
  • 2 Green chili
  • 1 piece Ginger medium
  • 4 Garlic Cloves
  • 1 Curry leaves spring
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Karimeen Pollichathu Recipe

Cooking Directions

STEP 01

For Hyderabadi biryani masala, bay leaves 2, cinnamon stick 2.

step 2

STEP 01

Cardamom 6, black cardamom 1 small, star anise 2.

step 3

STEP 01

Cloves 8, nutmeg 1/4 pieces, pepper corn 1 tsp, fennel seeds 1/2 tsp, cumin seeds 1/2 tsp.

step 4

STEP 01

For chicken marination

step 5

STEP 01

Chicken 750 grams, ginger and garlic paste 3 tsp, salt, chilli powder 2 tsp, turmeric powder 1/2 tsp, coriander powder 1 tsp, ground biryani masala.

step 6

STEP 01

Lemon juice 2 tsp (from 1 1/2 lemon), Fried onion 4 (use half and save remaining for later), ghee 2 tsp, curd and yoghurt 1 cup.

step 7

STEP 01

For rice cooking

step 8

STEP 01

Basmati rice 3 cups , water , bay leaves 2 , cinnamon stick 2, star anise 1 , caradamom 3 , cloves 3 , salt , shahjeera 1/2 tsp , oil 3 tsp .

step 9

STEP 01

For hyderabadi dum biryani

step 10

STEP 01

Fried onion , ghee 2 tsp , mint and coriander leaves chopped , salt .

step 11

STEP 01

Heat oil in the frying pan, add some curry leaves and fry the marinated fish well . Heat oil in another , add some more curry leaves and chopped onions add salt to taste

step 12

STEP 01

Fry until it turns light brown . Add the paste and the diced tomatoes, keep cooking for 5mins

step 13

STEP 01

Heat the banana leaves on gas oven . Keep the masala on banana leaves and fried fish

step 14

STEP 01

Garnish with tomato, half green chili and 3 curry leaves . Tie the banana leaves into parcel and fry it on a pan with coconut oil

step 15

STEP 01

Open the parcel and it will be ready to serve . e or bread.

step 10

STEP 01

Fried onion , saffron milk 1/4 cup, mint and coriander leaves (chopped) , ghee 2 tsp ,

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