Karimeen Pollichathu Recipe
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.
- 15 Ingredients
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
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* 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
How to Make Karimeen Pollichathu Recipe
For Hyderabadi biryani masala, bay leaves 2, cinnamon stick 2.
Cardamom 6, black cardamom 1 small, star anise 2.
Cloves 8, nutmeg 1/4 pieces, pepper corn 1 tsp, fennel seeds 1/2 tsp, cumin seeds 1/2 tsp.
For chicken marination
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.
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.
For rice cooking
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 .
For hyderabadi dum biryani
Fried onion , ghee 2 tsp , mint and coriander leaves chopped , salt .
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
Fry until it turns light brown . Add the paste and the diced tomatoes, keep cooking for 5mins
Heat the banana leaves on gas oven . Keep the masala on banana leaves and fried fish
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
Open the parcel and it will be ready to serve . e or bread.
Fried onion , saffron milk 1/4 cup, mint and coriander leaves (chopped) , ghee 2 tsp ,