"Pearl Spot Fish" is a delicacy that top the menus at many Kerala restaurants and backwater boathouses. "Pearl Sport Fish" is known as "Karimeen" in Kerala. During the boathouse rides they catch fresh "Karimeen" and cook it inside the boat in different forms and flavours. "Karimeen" prepared in any form is always divine and an added attraction on the dining table. It is low on fat, high on protein, rich on omega-3 fatty acids and Vitamin B2. "Karimeen" is also known as the Kerala state fish in 2011.
Cuisine India (South India)
Total Time: 25 minutes
Servings: 2 person
You may also like to try out some other typical Kerala (South India) recipes:
1) KOOTUCURRY
Ingredients:
To marinate fish:
- 2 Karimeen large
- 1 tablespoon Chilly powder
- ¼ tablespoon Turmeric powder
- ¼ tablespoon Pepper powder
- 1/2 tablespoon Lime juice
- ½ tablespoon Ginger Garlic paste
- 1/2 tablespoon Salt
- 1 tablespoon Coconut oil
- 1 Onion, chopped
- 2 Tomato medium, chopped
- 2 Green chillies, slit
- 1 inch Ginger, julienne
- 1 tbsp Chilly powder
- 1/4 tbsp Turmeric powder
- ½ tbsp. lime juice
- Curry Leaves
- Salt to taste
- Coconut oil / any other oil
For the Tempering:
- 7 - 8 Baby Shallots
- 3 - 4 Green Chillies
- 1 cup of Coconut milk
For the Wraps:
- Banana Leaves
Procedure:
Clean the fish and then marinate the fish with excess salt and half lime juice as required. Allow it to rest for 10 minutes. This is an important process especially for Karimeen. The salt and lime will remove the dark skin color and at the same time the salt will keep the fish firm.
Wash the fish once again and make slits over the fish.
Prepare the marinate with the ingredients mentioned above. Keep aside for 10-15 min.
In the meantime we can start to prepare the luscious gravy. Slice the onions, and tomatoes finely slice or grate ginger, garlic, and tomatoes.
Banana leaf: Wash the banana leaf carefully or wipe the leaf with wet cloth. Pat dry the water droplets from the leaf and very lightly heat the leaf on medium flame (to make the leaf flexible and unbreakable while folding). Cut the leaves more than double the size of the fish.
In a Wok or Pan heat 1 tbsp coconut oil and add few curry leaves, sliced onions, chilies and saute them for approximate 1 minute. Add in the salt, turmeric powder and chilly powder. Saute them till the spices get roasted and finally add in the sliced tomatoes. Add ½ tbsp. lime juice, give it a quick toss, and off the flame. I like the tomatoes to be just coated with the spices and not to cook at the moment. Divide the mixture into 4 portions.
Poaching: On the leaf, assemble the fish by placing 1 portion of the masala in flat layer as base.
Place the fish over the masala, again place 1 portion of the masala over the fish.
Top with one sprig of curry leaf and ginger julienne. Now fold the leaf from all the sides, making it as a parcel, if required you can tie a string.
Place the fish over the masala, again place 1 portion of the masala over the fish.
Top with one sprig of curry leaf and ginger julienne. Now fold the leaf from all the sides, making it as a parcel, if required you can tie a string.
Heat the same Wok or Pan with 1 tbsp coconut oil and place the parcel in the pan, cover the pan and let it to cook on flow flame for approximate 5 to 6 minutes on each side. If needed drizzle little oil to avoid the burning of the leaf. When cooking on low flame the fish will amalgamate the fragrance from the banana leaf.
Tempering: To give the authentic taste i have used a mud pot, you may use Pan instead. Head a tablespoon of oil and add in the curry leaves and shallots, saute until it starts to become golden. Reduce the flame and pour in the thick coconut milk.
Tempering: To give the authentic taste i have used a mud pot, you may use Pan instead. Head a tablespoon of oil and add in the curry leaves and shallots, saute until it starts to become golden. Reduce the flame and pour in the thick coconut milk.
Assembling: Open the warped fish and place it into the coconut milk and allow it to cook on sim for 7 to 10 minutes while covering with banana leaf.
No additional decoration is required as this look so beautiful, just add lemon wedges. Serve hot with Rice, Chappathi or Kerala Parotha. Karimeen pollichathu can be enjoyed as starter as well.
Preferred fish for this recipe is Karimeen or Tilapia fish. It can be tried out on King fish and Salmon as well.
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Too yumm 😋
ReplyDeleteThank you so much. I hope you will try out.
DeleteToo yumm 😋
ReplyDeletethank you
Delete