DISH NAME : KARIMEEN POLLICHATHU (WITH COCONUT MILK)

Preparation Time : 20 minutes

Cooking Time : 40 minutes

Description

Pearl spot (known as Karimeen in Kerala) has lot of bones. It is a freshwater fish found in Southern India and Sri Lanka. It is known as pearlspot due to black spots on the surface. 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 Chilka lake. In 2010 state fisheries minister of Kerala declared Karimeen as the official fish of Kerala state.

Note

1) The kokum used here is Kerala kokum known as kudampuli. If not available substitute with lime juice or vinegar according to taste.
2) Pearl spot has a lot of bones, so be careful while eating it. Pearl spot can be substituted with seer fish, if not available.

Method

1) Clean fish. Apply marinade and keep aside for 3 hours.
2) Then heat oil and add curry leaves and fry fish lightly on both sides. Do not fry fully.
3) Cut the stem of banana leaf to thin it down . 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.
Gravy:-
1) Soak kokum in 2 tablespoons of water for around 30 minutes.
2) Heat oil, add onion, shallots, ginger, garlic, curry leaves and chilly. Fry till golden brown.Then add chilli powder and turmeric powder.
3) Now add tomatoes and cook till it turns pulpy.
4) Add kokum with soaked water.
5) Add coconut milk and let it come to a boil. Remove and discard kokum.
6) Add salt and fish to the gravy. Let it cook and gravy become thick.
7) Transfer fish with gravy to the banana leaf. Wrap well so that neither the gravy will spill out nor will it unfold.
8) Heat a tawa and keep the fish parcel on it and cook each side for about 10 minutes.

Serving Suggestions

Can be served (in the banana leaf itself) with rice.