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Main Ingredients | Pearl Spot (karimeen) , Coconut |
Cuisine | Kerala |
Course | Main Course Seafood |
Prep Time | 1.30-2 hour |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Karimeen Polichathu
- 4 medium Pearl Spot (karimeen)
- 1/2 cup Coconut scraped
- 4 Banana leaves
- 4 pieces Kodumpuli
- 8 Whole dry red chillies
- 1/4 teaspoon Turmeric powder
- 2 tablespoons Coriander seeds
- 1 inch piece Ginger
- 8 cloves Garlic
- 4 Green chillies
- 2 tablespoons Lemon juice
- 10-12 Curry leaves
- to taste Salt
- for shallow frying Oil
Method
- Scale, clean and wash the fish thoroughly. Make deep slits on either side.
- Wash, wipe and cut the plantain leaf into four and remove the center core. Singe over open flame to make it malleable.
- Grind coconut, kodumpuli, red chilies, turmeric powder, coriander seeds, ginger, garlic and green chillies to a smooth paste.
- Add lemon juice and the curry leaves and mix well. Apply this paste liberally on the fish and also stuff it into the slits.
- Brush a little oil on each leaf and wrap each fish tightly in the leaf and tie with thread. Rest it for an hour in the fridge.
- Heat a little oil in a pan and shallow fry the parcels on medium heat for about three to four minutes on each side or till the fish is completely cooked.
- Ensure that the leaves don’t burn during cooking. Serve hot in the parcel itself.
Nutrition Info
Calories | 1577 |
Carbohydrates | 40.5 |
Protein | 168.5 |
Fat | 81.9 |
Other Fiber | Iron- 24.8mg |
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