Karimeen Polichathu

One of the most popular dishes from Kerala – it’s absolutely lip smacking. This is a Sanjeev Kapoor exclusive recipe.

New Update
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


  1. Scale, clean and wash the fish thoroughly. Make deep slits on either side.
  2. Wash, wipe and cut the plantain leaf into four and remove the center core. Singe over open flame to make it malleable.
  3. Grind coconut, kodumpuli, red chilies, turmeric powder, coriander seeds, ginger, garlic and green chillies to a smooth paste.
  4. Add lemon juice and the curry leaves and mix well. Apply this paste liberally on the fish and also stuff it into the slits.
  5. 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.
  6. 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.
  7. 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