Karimeen Pollichathu
An authentic non-vegetarian recipe from Kerala, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
800g Pearl spot fish (karimeen)
150g Shallots (small onions)
100g Tomatoes
6piece Garlic cloves
20g Fresh ginger
4piece Green chillies
10g Kashmiri red chilli powder
4g Turmeric powder
5g Black pepper powder
8g Coriander powder
50ml Coconut oil
20piece Curry leaves
20ml Lemon juice
4piece Banana leaves (for wrapping)
10g Salt
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean and score the karimeen fish with 3–4 diagonal cuts on each side. Marinate with turmeric, half the red chilli powder, lemon juice, and salt for 20 minutes.
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Prepare the masala: heat 2 tablespoons coconut oil in a pan. Add finely sliced shallots and fry until golden brown, about 8 minutes.
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Add minced garlic, grated ginger, and slit green chillies. Sauté for 2 minutes.
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Add chopped tomatoes and cook until soft and oil separates.
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Add remaining red chilli powder, coriander powder, and black pepper. Cook for 2 minutes until the masala is fragrant and thick. Add curry leaves and remove from heat. Cool slightly.
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Wilt the banana leaves by passing them over a flame for a few seconds until they become pliable and turn bright green.
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Place a banana leaf on a flat surface. Spread a spoonful of masala in the center. Place a marinated fish on top. Spread more masala over and around the fish. Fold the banana leaf to enclose the fish completely, securing with a toothpick or tying with a string.
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Heat a flat tawa or griddle over medium heat. Place the banana leaf parcels on the tawa. Cook for 8–10 minutes on each side, pressing gently with a spatula.
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The banana leaf will char slightly on the outside — this is normal and imparts a smoky, earthy flavor to the fish.
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Open the parcels at the table and serve with steamed rice and lemon wedges.
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Chef's Tips
Karimeen (pearl spot fish) is native to the backwaters of Kerala and is the authentic fish for this dish; sea bass or pomfret can be substituted.
Wilting the banana leaf before wrapping is essential — a stiff leaf will crack and tear.
The charring of the banana leaf is intentional and adds a distinctive smoky flavor that defines pollichathu.
Coconut oil is non-negotiable for authentic Kerala flavor; do not substitute with other oils.
About This Dish
Karimeen Pollichathu is a traditional non-vegetarian dish from Kerala, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Karimeen (pearl spot fish) is native to the backwaters of Kerala and is the authentic fish for this dish; sea bass or pomfret can be substituted. - Wilting the banana leaf before wrapping is essential — a stiff leaf will crack and tear. - The charring of the banana leaf is intentional and adds a distinctive smoky flavor that defines pollichathu. - Coconut oil is non-negotiable for authentic Kerala flavor; do not substitute with other oils.
Category
Non-Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium