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Karimeen Pollichathu is a yummy Kerala fish recipe, popular as a toddy shop specialty. This recipe is from Vanitha Pachakam book under the
section 'Prashastharum Bhakshanavum'.
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Ingredients:
1. Karimeen (Pearl Spot Fish) - 1 kg
2. Red Chilly Powder - 2 tsp
3. Coriander Powder - 1/2 tsp
4. Pepper powder - 1/2 tsp
5. Turmeric powder - 1/2 tsp
6. Ginger, Garlic and Green Chilly
crushed - 2 tbsp
7. Shallots - 1/2 cup
Big Onion sliced - 1
Tomato - 1
8. Salt - as required |
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Method:
Clean Karimeen and marinate the
fish with chilly powder, pepper powder, turmeric powder and salt. Keep
some of this masala seperately.
Fry the fish in oil. Do not fry more.
Grind together the seventh set of ingredients.
Heat oil in a pan, splutter mustard
seeds. Add green chilly, ginger and garlic and saute for a while.
Add rest of the masala used for
marinating the fish and fry for some more time.
Add the fried fish to this. Masala should
cover the fish.
Heat oil in another pan in a flat vessel
and cover the fish and masala together in plantain leaves, each one
seperately. Place each piece in the pan.
Cover the pan with a lid. Turn the sides
of the fish packet in between until done.
You can even bake the fish instead of
frying.
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