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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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

Directions: Karimeen Pollichathu Recipe

Cooking Directions

  • STEP 1.For Hyderabadi biryani masala, bay leaves 2, cinnamon stick 2.

step 2

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

step 3

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

step 4

  • STEP 1.For chicken marination

step 5

  • STEP 1.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 1.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 1.For rice cooking

step 8

  • STEP 1.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 1.For hyderabadi dum biryani

step 10

  • STEP 1.Fried onion , ghee 2 tsp , mint and coriander leaves chopped , salt .

step 11

  • STEP 1.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 1.Fry until it turns light brown . Add the paste and the diced tomatoes, keep cooking for 5mins

step 13

  • STEP 1.Heat the banana leaves on gas oven . Keep the masala on banana leaves and fried fish

step 14

  • STEP 1.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 1.Open the parcel and it will be ready to serve . e or bread.

step 10

  • STEP 1.Fried onion , saffron milk 1/4 cup, mint and coriander leaves (chopped) , ghee 2 tsp ,
Nutrition
value
2211
calories per serving
31 g Fat71 g Protein398 g Carbs76 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    71g
  • Carbs
    398g
  • Fiber
    76g

MacroNutrients

  • Carbs
    398g
  • Protein
    71g
  • Fiber
    76g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    378mg
  • Iron
    38mg
  • Vitamin A
    2853mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    3mg
  • Vitamin B9
    448mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    183mg
  • Vitamin E
    3mg
  • Copper
    3mcg
  • Magnesium
    813mg
  • Manganese
    14mg
  • Phosphorus
    1790mg
  • Selenium
    159mcg
  • Zinc
    16mg
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
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Recipe By Slurrp