Karimeen Pollichathu.

Karimeen Pollichathu.
Karimeen Pollichathu5Karimeen Pollichathu,Today I’m showing you a  traditional recipe of kerala cuisines, Most most staple recipe of kerala.. the Fish itself so soft and tender in nature, here the masala and fish separately and cooked and bundled in the banana leaves and again cook this bundled fish in the pan, when you open the leaves to serve, both the fish and masala smell blend with the banana leaf.. such a awesome experience..

Karimeen/Pearl spot fish had more bones in it, so this fish is best for preparing this recipe.. But carefully serve this, lot of bones and thrones are in, so when serving kids, keep an eye over them… but the taste was such a great.. karimeen fry too taste great. this traditional recipe should serve hot.. I served this fish with Fish Biryani..Last time when i went to fish market completely I’m in a thought to prepare king fish biryani, after seeing this fresh karimeen, damn love to try this a lot.. and more than a hour we roam our area to get some banana leaves, finally i found some leaves in hotel.. yeayee I’m so happy and the taste too yum yummy… Hope this post helps a lot to learn a good fish recipe.. try and let me know how it turn for you..

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Other Sea Food recipes (here)

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Karimeen Pollichathu

Recipe Cuisine:Indian  |  Recipe Category: Side Dish
Prep Time: 4 hrs  |  Cook time: 30 mins    |  Serves: 2


Pearl Spot/Karimeen 500gms
Onion 2 medium
TOmatoes 3-4 medium
Green Chillie 3-4 nos
Ginger Garlic Paste 1 tsp
Chilly Powder 1 tsp
Pepper Powder 1/2 tsp
turmeric Powder 1/4 tsp
Lemon juice 1 tsp
Curry Leaves 4-5 springs
Salt as needed for gravy
Coconut oil 2-3 tsp

To Marinate 

Chilly powder 1 tsp
Turmeric powder 1/4 tsp
Pepper Powder 3/4 tsp
Lime Juice 2 tsp
Salt as needed for fish
Oil 2 tsp

To Grind

Tomato 2 medium nos
Pearl Onion 10-12 nos
ginger 1 inch
garlic 3-4 pods


 1. Wash and clean the Pearl spot/Karimeen Fish, Take the ingredients for marinate and make a thick paste of it.


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 2. And spread the  masala over the  fish keep aside for 3-4 hours for marination, Heat the Banana leaves over the flame for few seconds.. make sure don’t burn the leaves, this process helps the leaves not to torn on the timing of packing fish..
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 3. After the marination Heat a pan with oil, and tawa fry the fish no need to cook the fish completely, half cook the fish to make them tender and remove smell.. allow 5 mins to cook on each sides, flip and cook the fish, and carefully flip the fish without breaking..
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 4. Finely chop the tomato and Onion and set aside, take all the ingredients to grind and make a coarse paste..
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 5. Here is the Fried fish, and i the same pan saute the onion, curry leaves..
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 6. Add in the ginger garlic paste and fry for few mins, add in the Chopped tomato and cook till turn mushy, this take 6-8 mins in medium high flame.. for fast cook cover and cook the masala..
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 7. Add in the Grinded paste and fry for few mins, till they remove the smell, this step take 8-10 mins for complete cook, one they done, add in chilly powder, coriander powder, turmeric powder, pepper powder and salt..mix them and cook this in medium high flame for 3-4 mins..Once you switch of the flame add in the lemon juice and give a mix.. 
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 8. Take a piece of banana leaves and keep a spring of curry leaves, over it spread a spoon of masala and load the fried fish on top..
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 9. Now load the masala, and some more curry leaves, Cover the one side of leaf.
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 10. And fold the other side and  make a bundle of it.. 
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 11. In the same pan drizzle some oil and keep the bundle on the pan and cook this for 10- 15 mins in low to medium flame,  flip this and cook the both sides.. oil used for non stickiness..
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    • Whole fish is good for the dish..
    • carefully add the spices and masala, for frying the fish i added spices and for the masala too i added spices, so over all the masala should not spoil the taste..  make sure the amount of spices you used..
    • Heating the banana leaf helps not to torn on the time of making bundles.

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“Karimeen Pollichathu”


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