Karimeen /pearl spot fish is available in the backwaters of kerala ,and karimeen pollichath is the favourite dish among the tourist.The recipe from alappuzha and kuttanad is famous.Lets try this and enjoy it.One advantage of this dish is that fish is not undergoing deep fry so less will be the oil.Some people use coconut milk for the preparation then it becomes rich in calory.
Ingredients
1. Pearl fish /karimeen - 2 no
2. Turmeric powder - 1/2 tsp
3.Red chilli powder- 1 1/2 tsp
4.Ginger - 1 1/2 tsp
5. Garlic - 1 1/2 tsp
6. Shallots/kunjulli- 10 no
7. curry leaves
8.pepper powder - 1/4 tsp
9.lemon juice - 1tsp
10.coconut milk -1/4 of cup
10.Banana leaf - 1 big
11.salt for taste
12.oil - 1 tsp
13.Cotton thread
There are two methods of preparation
Method 1 (without coconut milk)
1.In a mixer mix the red chilli powder,turmeric powder,pepper,ginger,garlic,curryleaves , ulli,salt ,lemon juice in to a fine paste and marinate the fish for 30 minutes.
2.Then slightly smoke then it will become flexible and then wrap the fish with leaf and tie it with thread.Heat the oil in a pan and place the fish in it and cover it with a lid and cook it for 10 to 15 mts and then turn it over and again cook it for another 15 mts.
Now the fish is ready......
Method 2 (with coconut milk)
1. Mix the Redchilli powder,Turmeric powder,Salt and lemon juice and marinate the fish for 30 mts and fry the fish in coconut oil ,it should not be crisp fried.
2.Then in another pan saute the ulli,ginger, garlic ,green chillies ,tomato and in to this add the rest of red chilli powder,turmeric powder,salt and curry leaves to it .Add the coconut milk to it and make it into a thick gravy.
3.In an aluminium foil or banana leaf place the fish in the center and then pour the gravy to it and wrap the fish and tie it with cotton thread.And then steam it in steamer for 10 mts.Now the karimeen pollichath is ready to be served.
