Karimeen Pollichathu has Karimeen, also referred to as Pearl Spot fish, which is abundantly discovered within the backwaters and coastal areas of Kerala.This dish completely encapsulates the essence of Kerala’s delicacies, combining recent seafood with a harmonious mix of spices and flavors.
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The preparation of Karimeen Pollichathu includes marinating the fish in a flavorful combination of spices, wrapping it in banana leaves, after which grilling or pan-frying it to perfection. The banana leaves impart a definite aroma and taste to the dish, whereas additionally serving to to maintain the fish tender and moist throughout the cooking course of.
Karimeen Pollichathu is usually served as a centerpiece dish throughout particular events and festive gatherings in Kerala. Its tantalizing aroma and beautiful style by no means fail to thrill diners, making it a beloved favourite amongst locals and vacationers alike.
Here’s a fast recipe for the particular dish:
Karimeen Pollichathu Recipe:
Components:
2 Karimeen (Pearl Spot) fish, cleaned and descaled
2 tbsp Kashmiri purple chili powder
1 tsp turmeric powder
1 tsp black pepper powder
1 tbsp ginger-garlic paste
2 tbsp lemon juice
Salt to style
Banana leaves, lower into giant squares and flippantly heated over a flame to make them pliable
Coconut oil, for cooking
Sliced onions, inexperienced chilies, and curry leaves for garnish
For Marination:
In a bowl, mix Kashmiri purple chili powder, turmeric powder, black pepper powder, ginger-garlic paste, lemon juice, and salt to make a thick marinade.
Rating the fish on each side with shallow cuts.
Apply the marinade generously over the fish, ensuring to coat it evenly. Enable the fish to marinate for no less than half-hour.
For Meeting:
Place every marinated fish within the middle of a banana leaf sq..
Fold the banana leaf across the fish to create a decent parcel, securing the perimeters with toothpicks if obligatory.
Cooking Technique:
Warmth a skillet or griddle over medium warmth and brush it flippantly with coconut oil.
Fastidiously place the banana leaf-wrapped fish parcels onto the skillet and cook dinner for about 5-6 minutes on both sides, or till the fish is cooked by means of and the banana leaves are flippantly charred.
Alternatively, you too can grill the fish parcels over a barbecue for a smoky taste.
As soon as cooked, take away the fish parcels from the skillet and punctiliously unwrap them.
Garnish with sliced onions, inexperienced chilies, and curry leaves.
Serve scorching with steamed rice or Kerala parotta.
