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Karimeen Pollichathu Recipe

Submitted by: Rose Mary | Date Added: 4 May 2013
Listed in: Fish
Ingredients Karimeen - 2
For marinating:
Turmeric powder - 1/4 Tsp
Pepper Powder - 1Tsp
Chilli Powder - 1 Tbsp
Salt to taste
Oil for frying
For masala wrap:
Shallots (Kunjulli) - 10
Ginger - 1 inch piece
Garlic - 4 cloves
Tomato -1
Turmeric Powder - 1/2 Tsp
Coriander Powder - 1 Tbsp
Chilli Powder - 1 Tbsp
Green chillies - 2
Curry leaves - a sprig
Coconut Milk - 3 Tbsp
Oil - 3 Tbsp
Salt to taste
Banana leaves for wrapping
Cooking InstructionsClean the fish and make slits on both sides. Marinate with turmeric powder, pepper powder, chilli powder and salt. Keep for about 1 hour.
Meanwhile chop the shallots, ginger, garlic, tomatoes, green chillies and curry leaves. Heat oil in a pan and saute chopped shallots, ginger and garlic until they become soft. Add coriander powder and saute well for few minutes. Now add turmeric powder chilli powder and salt and continue to saute until oil separates. (Add only enough salt bearing in mind the fish have already been marinated with salt). Now add tomatoes, green chillies and curry leaves and cook until the gravy becomes thick. Add coconut milk and mix well and cook again until gravy is thick like paste. Keep the gravy aside.

Fry the fish lightly on both sides and remove and keep in a plate. Take the banana leaves and fill with masala mix. Put the fish on it and fill the top side of the fish with more masala. Wrap the banana leaf around the fish to make a parcel. Repeat the same for the other fish.
Now you can either steam the parcels like idli or grill them. Both these methods take around 15 mins. Alternatively you can bake them in a pre heated oven (200 degree celsius for about 45 mins) because oven cooking is slower.

Note: Fresh banana leaves have to be seasoned by passing over a flame. ("vatti edukkuka"). If you dont have banana leaf you may use aluminium foil but the taste will not be the same.

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