Entree: India – Kerala Travancore – കരിമീൻ പൊള്ളിച്ചത് ➤ karimeen pollichathu (Pearl spot fish marinated in spices, wrapped in banana leaf and pan-roasted in coconut oil)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 whole pearl spot (karimeen), cleaned, scaled and butterflied, approx. 10–12 oz (300–350 g) each
- 1/2 cup (50 g) fresh grated coconut, dry-roasted until golden
- 6 medium shallots or 1 small red onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 g) ginger-garlic paste
- 2 green chilies, slit lengthwise (about 10 g)
- 1 tbsp (8 g) Kashmiri red chili powder (adjust to taste)
- 1 tsp (3 g) turmeric powder
- 1 tsp (2 g) coarsely crushed black pepper
- 1 tbsp (8 g) coriander powder
- 1 tbsp (15 ml) lemon juice or tamarind extract
- 1 1/2 tsp (9 g) salt, adjust to taste
- 2 tbsp (30 ml) coconut oil, plus extra for shallow frying
- 10–12 curry leaves (optional)
- Banana leaves for wrapping, cut to size (no measurement)
- 1 tbsp (15 ml) water (to help form paste)

Instructions

1. Make the roasted coconut-spice paste: In a small blender or mortar, combine the roasted grated coconut, chopped shallots, ginger-garlic paste, green chilies, red chili powder, turmeric, crushed black pepper, coriander powder, lemon juice, 1 1/2 tsp salt and 1 tbsp water. Grind or pound to a coarse paste—enough to spread over the fish.
2. Rinse and pat the cleaned, butterflied pearl spot dry. Make 2–3 shallow diagonal slashes on each side of the fish to help the marinade penetrate.
3. Rub the spice-coconut paste all over the fish, working some of the paste into the slashes and cavity. Let the fish marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Prepare the banana leaves by quickly passing them over a low flame or dipping briefly in hot water to make them pliable, then pat dry.
5. Place each marinated fish on a banana leaf, sprinkle a few curry leaves over the top, fold the leaf to enclose the fish securely and tie if needed with kitchen twine or toothpicks.
6. Heat a large heavy skillet or griddle over medium heat and add 1–2 tbsp coconut oil. Place the wrapped fish seam-side down and cook for about 6–8 minutes per side, pressing gently and turning the package so all sides get some contact with the pan. Cook until the fish is cooked through and the banana leaf shows charred spots and a roasted aroma.
7. Transfer to a serving plate, open the banana leaf just before serving to release the aroma, and serve hot with steamed rice and a wedge of lemon.