Karimeen, the pearl spot fish, is the state fish of Kerala and lives in the brackish backwaters of Kuttanad and Kumarakom. Pollichathu means roasted in a parcel, and karimeen pollichathu is the dish houseboat cooks and toddy shops are best known for. The fish is first fried, then wrapped in a banana leaf with a thick masala and roasted on a pan.
Inside the parcel the fish steams in the masala and absorbs the aroma of the leaf, while the outside stays slightly crisp. The masala is tangy and spicy, built on shallots, tomato, ginger, garlic and kudampuli or lemon, often enriched with coconut milk. Opened at the table, the charred leaf releases a smoky, fragrant steam.
At a glance
| Region | Kerala |
|---|---|
| Cuisine | Kerala |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 30 minutes |
| Cook time | 35 minutes |
| Total time | 65 minutes |
| Serves | 3 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | pearl spot fish / shallots / tomato / banana leaf / coconut oil |
Ingredients
For the marinade
- 3 pearl spot fish (karimeen), about 200 g each, cleaned and scored
- 1.5 tsp Kashmiri chilli powder
- 1/2 tsp turmeric powder
- 1 tsp crushed black pepper
- 1 tsp ginger-garlic paste
- 1 tbsp lemon juice
- 3/4 tsp salt
For the masala
- 3 tbsp coconut oil, plus extra for frying
- 15 shallots, sliced
- 1 inch ginger, chopped
- 6 garlic cloves, chopped
- 3 green chillies, slit
- 2 sprigs curry leaves
- 1 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 2 tomatoes, chopped
- 1 piece kudampuli, soaked in 2 tbsp water, or 1 tsp lemon juice
- 1/2 cup thick coconut milk
- salt to taste
For wrapping
- 3 large pieces of banana leaf, wilted over a flame
- kitchen string or banana fibre
Method
- Make deep diagonal cuts on both sides of each fish. Mix the marinade ingredients into a thick paste, rub it into the cuts and all over the fish, and marinate for 30 minutes.
- Shallow fry the fish in coconut oil on medium heat for 2-3 minutes per side until lightly crisp but not fully cooked. Set aside.
- In the same pan, add 3 tbsp coconut oil. Fry the shallots on medium heat for 6-7 minutes until golden. Add ginger, garlic, green chillies and a sprig of curry leaves and fry 2 minutes.
- Lower the heat, add chilli, coriander and turmeric powders and stir for 30 seconds. Add tomatoes, kudampuli with its water and salt, and cook for 6-8 minutes until thick and jammy.
- Stir in the coconut milk and cook for 2 more minutes until the masala is thick enough to coat a spoon.
- Lay out the banana leaves, brush with coconut oil, and spread a spoon of masala in the centre of each. Place a fish on top, cover with more masala and a few curry leaves, fold the leaf into a parcel and tie it.
- Heat a flat pan on medium-low, add a drizzle of oil and place the parcels on it. Cover and cook for 7-8 minutes per side until the leaves are charred and brown.
- Serve the parcels whole and open them at the table.
Tips
- Wilting the banana leaf over a flame makes it pliable so it does not crack while folding.
- If karimeen is unavailable, pomfret or tilapia works well.
- Keep the heat low while roasting the parcels so the fish heats through before the leaf burns.
Serve with
Kerala matta rice or appam, with a glass of buttermilk.