One of the popular foods of Kerala, marinated pearl spot fish is wrapped in banana leaf and grilled resulting in one of the delicious fish delicacy of Kerala. Pearl spot is the official state fish of Kerala. It is a fresh water fish and always found in the backwaters of Alleppey and Kottayam. Karimeen pollichathu/Karimeen fry is always a top menu in the house boats. Instead of banana leaves you can try it with aluminium foil. I would always recommend using leaves to get the authentic taste.You can also use king fish, pomfret for this.
- Pearl Spot/Karimeen – 2, medium
- Small / pearl onion – 15, sliced
- Ginger – 1″ piece
- Garlic – 5 cloves
- Green chilly – 2
- Red chilli powder – 1.5 teaspoon
- Coriander powder – 1.5 teaspoon
- Tomato – 1
- Turmeric powder – 1/4 teaspoon
- Pepper powder – 1/4 teaspoon
- Kashmiri chilly powder – 1 teaspoon
- Lime juice – 1 teaspoon
- Make gashes on both sides of the cleaned fish. Marinate the fish with the ingredients and keep aside for 10 minutes.
- Fry the marinated fish on each side till it is half done.
- Heat coconut oil in a pan and add sliced small onion. When it becomes golden brown, add crushed ginger, garlic and chopped green chilly.
- Add chilly and coriander powder and mix well. Add chopped tomato, curry leaves and salt. Mix it well and cook till tomato becomes soft. Add 2 tablespoon of water and cook till the masala has become thick.
- Lightly heat a banana leaf on stove top(it helps in holding the shape while folding it). Place some masala on the leaves and keep the fried fish on top of it. Cover the fish with another layer of masala.
- Wrap the banana leaves from all the sides make it into a packet and tie it with banana fiber or cooking thread.
- Roast the wrapped fish on a hot tava, flip and cook in low flame till both sides are done, 5 minutes on each side. Keep it covered for some time. Open the packet and serve.