Karimeen Pollichathu is a unique food preparation of Kuttanadu in Alappuzha district of Kerala. Karimeen Pollichathu is commonly wrapped in plantain leaves. The fish marinated with a rich blend of hot spices and cooked in plantain leaves. Adding coconut milk reduce the heat of spices.
See the recipe of Kuttanadan special Karimmen Pollichathu:
INGREDIENTS
Karimeen (Pearl Spot) - 5
Ginger - 1 piece + 1 piece
Garlic - 6 cloves
Red Chilly Powder - 2 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Black Pepper Powder - 11/4 teaspoon
Curry leaves - 3 springs
Coconut Milk - (thick) - 1 cup
Shallots - 1/2 cup (chopped)
Green Chillies - 6 (chopped round)
Salt - to taste
Coconut oil - as needed
PREPARATION
Clean Karimeen well and make oblique incisions (draw lines with a knife) over it and keep aside. Grind ginger, garlic, curry leaves, turmeric powder, chilly powder and coriander powder to make a fine paste. Marinate the fish with salt and the spicy paste and keep for 1 hour. Then heat oil in a fry pan and semi fry both the sides of the marinated Karimeen in low flame. Take plantain leaves and rub coconut oil on it and put each pieces of fish along with the gravy on the plantain leaves and wrap securely and put on tawa or pan for frying. When the leaves get brown, turn inverse the fish and fry the other side also. Keep it aside.
Chop shallots, ginger and green chillies. Heat oil in a fry pan and saute the shallots, ginger and green chillies well. Add salt if needed, stir well and remove from pan and keep aside. Unwrap the fishes and place it on the same hot pan. Put the sauteed shallot mix over it. Add thick coconut milk to the fish and cook for some time. When the gravy get thick, turn the flame off. Wrap the Karimeen in the same plantain leaves along with the gravy. Hot and spicy Karimeen Pollichathu is ready. Enjoy it with Appam, Idiyappam,or Rice etc.
STEP BY STEP METHOD
1. Clean and wash Karimeen well and make oblique incisions over it and keep aside.
2. Grind ginger, garlic, curry leaves, red chilly powder, black pepper powder and turmeric powder to make a fine paste.
3. Marinate fish with with salt and the spicy paste and keep for 1 hour.
4. Heat oil in a kadai or pan, and semi fry both sides of the marinated fish.
5. Rub oil on plantain leaves
6. Put each fish on plantain leaves along with the paste and wrap securely.
6. Put them on a hot pan and fry both the sides.
KARIMEEN POLLICHATHU
See the recipe of Kuttanadan special Karimmen Pollichathu:
INGREDIENTS
Karimeen (Pearl Spot) - 5
Ginger - 1 piece + 1 piece
Garlic - 6 cloves
Red Chilly Powder - 2 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Black Pepper Powder - 11/4 teaspoon
Curry leaves - 3 springs
Coconut Milk - (thick) - 1 cup
Shallots - 1/2 cup (chopped)
Green Chillies - 6 (chopped round)
Salt - to taste
Coconut oil - as needed
PREPARATION
Clean Karimeen well and make oblique incisions (draw lines with a knife) over it and keep aside. Grind ginger, garlic, curry leaves, turmeric powder, chilly powder and coriander powder to make a fine paste. Marinate the fish with salt and the spicy paste and keep for 1 hour. Then heat oil in a fry pan and semi fry both the sides of the marinated Karimeen in low flame. Take plantain leaves and rub coconut oil on it and put each pieces of fish along with the gravy on the plantain leaves and wrap securely and put on tawa or pan for frying. When the leaves get brown, turn inverse the fish and fry the other side also. Keep it aside.
Chop shallots, ginger and green chillies. Heat oil in a fry pan and saute the shallots, ginger and green chillies well. Add salt if needed, stir well and remove from pan and keep aside. Unwrap the fishes and place it on the same hot pan. Put the sauteed shallot mix over it. Add thick coconut milk to the fish and cook for some time. When the gravy get thick, turn the flame off. Wrap the Karimeen in the same plantain leaves along with the gravy. Hot and spicy Karimeen Pollichathu is ready. Enjoy it with Appam, Idiyappam,or Rice etc.
STEP BY STEP METHOD
1. Clean and wash Karimeen well and make oblique incisions over it and keep aside.
2. Grind ginger, garlic, curry leaves, red chilly powder, black pepper powder and turmeric powder to make a fine paste.
3. Marinate fish with with salt and the spicy paste and keep for 1 hour.
4. Heat oil in a kadai or pan, and semi fry both sides of the marinated fish.
5. Rub oil on plantain leaves
6. Put each fish on plantain leaves along with the paste and wrap securely.
7. Chop shallots, ginger green chillies, and curry leaves.
8. Heat oil in the pan and saute shallots, ginger, green chillies and curry leaves. Keep it aside.
9. Unwrap and place the fried Karimeen in the same pan.
10. Put the sauteed shallots over the fish.
11. Add thick coconut milk to the fish. Cook for some time.
12. When the gravy get thick, turn off the flame.
13. Wrap the fish in the same plantain leaves again.
12. Karimeen Pollichathu is ready to serve.
13. Enjoy....
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