Karimeen Pollichathu

Name: Karimeen Pollichathu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian (Kerala)
Ingredients: Karimeen (pearl spot fish), whole, cleaned: 2 (approx 300 g each); Kashmiri red chilli powder: 2 tsp; Black pepper powder: 1 tsp; Turmeric powder: ½ tsp; Ginger paste: 1 tsp; Garlic paste: 1 tsp; Coconut oil: 3 tbsp; Shallots (pearl onions), sliced: 100 g; Tomato, chopped: 80 g; Curry leaves: 2 sprigs; Green chillies, slit: 3; Salt: 1½ tsp; Lemon juice: 1 tbsp; Banana leaves: 2 large pieces (to wrap); Use fresh karimeen the same day — frozen fish doesn't hold masala in cuts well.; Char the banana leaf lightly before wrapping; it adds a distinctive smoky-green aroma.; Rest 2 min before opening the parcel so steam redistributes through the flesh.; Can finish in a 200°C oven for 10 min instead of tawa for more even cooking.

🍗 Non-veg🌾 Gluten-free📊 Medium

Pearl spot fish marinated in a fiery red masala paste, wrapped in banana leaf and grilled or pan-roasted until the leaf chars lightly and the fish inside steams to flaky perfection. The definitive Kerala dinner showpiece from the backwaters of Kuttanad.

⏱️25 minPrep

🔥20 minCook

🕒45 minTotal

🍽️2Serves

🧺 Ingredients

👩‍🍳 How to make Karimeen Pollichathu

Make 3 deep diagonal cuts on each side of the fish.
Mix chilli powder, pepper, turmeric, ginger paste, garlic paste, lemon juice and 1 tsp salt into a thick paste.
Rub all over and into cuts.
Rest 15 min.
Heat 2 tbsp coconut oil in a pan.
Add shallots; sauté until golden, about 4 min.
Add green chillies, curry leaves, tomato; cook until tomato softens and oil separates, about 4 min.
Season with remaining salt.
Warm banana leaf directly over flame for 10 seconds until pliable and bright green.
Spread half the masala on the leaf, place fish, top with remaining masala, fold and secure with toothpick or twine.
Heat a tawa or flat pan on medium.
Place wrapped fish; cook 5–6 min per side until the leaf turns dark brown and fragrant.
Fish is done when it yields to gentle press and flakes easily.

📖 Cultural notes

|---|---|---|---|---| | 380 kcal | 42 g | 8 g | 18 g | 2 g | Karimeen is the state fish of Kerala, revered in the backwater villages of Kuttanad where fishermen pull pearl spot from the paddy-field channels. Pollichathu ("to burn/roast") is the classic banana-leaf technique used by Syrian Christian communities in Alappuzha and Kottayam districts for centuries. No Kerala wedding or housewarming feast in the region is complete without it. ---

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