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'. 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 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.