DISH NAME : KARIMEEN POLLICHATHU (PEARL SPOT COOKED IN BANANA LEAVES)

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Description

The green chromide is a species of cichlid fish from freshwater and brackish water in southern India and Sri Lanka. It is known as pearlspot (due to black spots on the surface) in English, karimeen in Malayalam, koral in Bengali, kundal in Oriya and Kalundar in Konkani. In India, it is found throughout Kerala, especially in Kerala Backwaters around Alleppey (Alappuzha), Kottayam, Quilon (Kollam), and in western flowing rivers in Karnataka, backwaters of Andhra Pradesh and Chilika lake. It feeds on algae, plant material and insects. In 2010 state fisheries minister of Kerala declared Karimeen as the official fish of Kerala state.

Note

1) I used 2 fishes weighing around 400 gm.s totally.
2) Karimeen or pearl spot has very sharp fish bones. If you are not careful, it can prove dangerous to even one's health, if swallowed by mistake.

Method

1) Cut to thin down the stem of banana leaf. Pass banana leaves quickly over gas flame to make it soft and pliable. Or you can warm it on a hot tawa to make it pliable and to avoid breaking of the leaves.
2) Clean fish and make incisions on the skin on both sides. Grind ingredients given in "grind to a masala" with little water to a paste.
3) Heat coconut oil given in masala. Add shallots, garlic, ginger and green chilli and fry till shallots are golden brown. Then add the ground masala and fry till oil seperates.
Apply this on the insides and outsides of fish. Keep aside for 30 minutes.
4) Keep the fish on banana leaves and cover to form a parcel. Tie with a twine.
5) Heat 2 tbsp. Coconut oil preferably in a clay pot (earthenware pot), keep the fish in hot oil and fry on both sides on a low flame till fish is cooked.

Serving Suggestions

Seve hot with rice.