Kerala Karimeen Pollichathu Recipe – Pearl Spot Fish in Banana Leaf

Last Updated on 5 months ago by Neha Deshmukh

Kerala Karimeen Pollichathu Recipe – Pearl Spot Fish in Banana Leaf

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – Kerala Karimeen Pollichathu. This isn’t just a fish dish; it’s a taste of Kerala, a fragrant journey to the Malabar Coast, and a dish that always reminds me of family gatherings back home. The aroma of fish marinated in spices, wrapped in banana leaves, and cooked to perfection… honestly, it’s pure magic! I first made this for my husband, and he was instantly hooked – now it’s a regular request. Let’s get cooking!

Why You’ll Love This Recipe

Karimeen Pollichathu is a true Kerala classic. It’s a beautiful balance of flavors – spicy, tangy, and subtly sweet. The fish stays incredibly moist and flavorful thanks to the banana leaf wrapping, which imparts a unique aroma. Plus, it’s a relatively simple dish to make, though it does require a little patience. Trust me, the end result is so worth it!

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 3 pearl spot fish (karimeen), cleaned and gutted
• 2 tsp Kashmiri red chilli powder
• 1 tsp turmeric powder
• 0.5 tsp fennel powder
• 0.5 tsp garam masala powder
• 3 tbsp vinegar
• Salt to taste
• Coconut oil, for frying and sautéing
• 0.5 cup shallots, finely chopped
• 2 onions, finely chopped
• 2 inch ginger, crushed
• 3 garlic cloves, crushed
• 2 green chillies, slit
• 1 tsp coriander powder
• 0.5 tsp red chilli powder
• 0.25 tsp black pepper powder
• 1 tomato, finely chopped
• 1 banana leaf (approx. 12×18 inches)

Ingredient Notes

Let’s talk about some key ingredients and how to get the best results:

Pearl Spot Fish (Karimeen) – A Kerala Specialty

Karimeen is a unique fish found in the backwaters of Kerala. It has a slightly sweet, delicate flavor. If you can’t find it, see the FAQ section for substitutions.

Kashmiri Red Chilli Powder – For Color and Mild Heat

This is essential for that vibrant red color and a gentle warmth. It’s not overly spicy, so don’t worry about it being too hot! You can find it at most Indian grocery stores.

Fennel Powder – The Unique Aromatic Element

Fennel powder adds a lovely anise-like aroma that’s characteristic of this dish. Don’t skip it!

Coconut Oil – The Essence of Kerala Cuisine

Coconut oil is the traditional fat used in Kerala cooking. It adds a beautiful flavor and aroma. You can use refined coconut oil if you prefer a milder taste. (approx. 3-4 tbsp)

Banana Leaves – Traditional Flavor and Aroma

Banana leaves impart a subtle, sweet flavor and aroma to the fish. They also help keep the fish incredibly moist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the cleaned pearl spot fish with Kashmiri red chilli powder, turmeric powder, fennel powder, garam masala powder, vinegar, and salt. Give it a good mix, ensuring the fish is well coated. Let this sit for at least 30 minutes – longer is even better!
2. Next, heat some coconut oil in a pan and shallow fry the marinated fish until it’s lightly browned, but not fully cooked. We’re just searing it to lock in the flavors. Set the fried fish aside.
3. Now, in the same pan, add more coconut oil and sauté the shallots, onions, ginger, and garlic until they turn golden brown and fragrant.
4. Add the green chillies, coriander powder, turmeric powder, red chilli powder, black pepper powder, fennel powder, and garam masala powder. Cook for a minute or two, stirring constantly, until the spices are fragrant.
5. Add the chopped tomatoes and cook until they soften and break down. Then, add tamarind water (about 1/2 cup – adjust to your preference) and simmer until the masala thickens into a rich, flavorful paste.
6. Time for the banana leaf! Gently heat the banana leaf over a low flame (or pass it quickly over a gas burner) to soften it and make it pliable. Be careful not to burn it!
7. Place a generous layer of the masala on the banana leaf. Then, place the fried fish on top of the masala. Cover the fish with another layer of masala.
8. Carefully wrap the banana leaf tightly around the fish, creating a neat parcel.
9. Heat a tawa (flat griddle) over medium heat. Cook the banana leaf parcels for about 10 minutes per side, or until the leaf is nicely browned and the fish is cooked through. Alternatively, you can bake them in a preheated oven at 180°C (350°F) for 10-12 minutes.

Expert Tips

• Don’t overcrowd the pan when frying the fish. Fry in batches if necessary.
• Make sure the banana leaf is well-sealed to prevent steam from escaping.
• If you don’t have a tawa, a heavy-bottomed frying pan will work just fine.

Variations

Vegan Adaptation: Substitute the fish with firm tofu or jackfruit. Marinate and cook as directed.

Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your spice blends to ensure they don’t contain any hidden gluten.

Spice Level Adjustment: Adjust the amount of red chilli powder and green chillies to your liking. My family prefers a medium spice level, but feel free to dial it up or down.

Festival Adaptation (Onam/Vishnu): This dish is often made during Onam and Vishnu festivals in Kerala. It’s a celebratory dish meant to be shared with loved ones.

Serving Suggestions

Serve Karimeen Pollichathu hot, unwrapped, with Kerala porotta (layered flatbread), chapati, or steamed rice. A sprinkle of fresh curry leaves adds a lovely finishing touch. It also pairs beautifully with a simple coconut chutney or raita.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven.

FAQs

What is Karimeen and where can I find it?

Karimeen is a pearl spot fish native to the backwaters of Kerala, India. It’s known for its delicate flavor. You might find it at Indian grocery stores specializing in South Indian cuisine, or you can substitute it with pomfret or tilapia.

Can I use other types of fish if Karimeen is unavailable?

Absolutely! Pomfret, tilapia, or even mackerel are good substitutes. Just adjust the cooking time slightly depending on the thickness of the fish.

How do I properly clean and prepare banana leaves for cooking?

Wash the banana leaves thoroughly with water. Gently wipe them clean with a damp cloth. Then, heat them over a low flame to soften them and make them pliable.

What is tamarind water and how do I make it?

Tamarind water is a sour and tangy liquid made by soaking tamarind pulp in water and extracting the juice. You can find tamarind pulp at most Indian grocery stores. To make it, soak about 2 tbsp of tamarind pulp in 1 cup of warm water for 30 minutes. Then, squeeze the pulp to extract the juice and strain it.

Can this be cooked in an oven if I don’t have a tawa?

Yes, definitely! Preheat your oven to 180°C (350°F) and bake the wrapped parcels for 10-12 minutes.

Enjoy this little piece of Kerala! I hope you love making and sharing this recipe as much as I do. Happy cooking!