Karimeen Pollachitu - Our chef's masterpiece
Meen Pollachitu is generally prepared with a fresh catch of
Karimeen (Pearl Spot) fish marinated with various spices and a ground paste
small onions, green chilies, ginger, garlic, tomatoes and coconut milk and then
cooked in banana leaf wraps.
Ingredients
Qty
Karimeen 1 kg
(6 nos)
Shallots 100gm
Tomatoes
30 gm (3 nos)
Turmeric 2 gm
Red Chillies
20 gm
Ginger 5 gm
Garlic
10 gm
Green Chillies 2-4 ns
Curry Leaves 1- 2 srng
Cocum 5 gm
Salt to taste
Coconut Oil
50 ml
Banana Leaves
for wrapping
Method of preperation
1. Soak strips of cocum in about 30ml water descale and
remove sliminess on the skin of fish
using the blunt part of a knife or use a brick or pumice stone.
2. Rinse several times in cold water using lime
juice or vinegar to remove fishy odour. Drain.
3. Make gashes on the fish.
4. Apply a mixture of cocum, water or vinegar. Set aside for
about 15 mins.
5. Grind red chillies to a smooth paste and finely chop
ginger and garlic.
6. Heat a tea spoon of oil, add ginger, garlic, split curry
leaves, red chilly paste, concassed tomatoes and salt.
7. Cook for few minutes.
8. Remove and apply liberally on both sides and the inside
of fish.
9. Wilt banana leaves and line a strong bottomed pan or fry
pan.
10. Add the remaining oil and when hot, arrange fish on the
leaf.
11. Fold over the leaf and cook covered for about 10 minutes
or until the fish is cooked.
12. Serve hot in the banana leaf with slices of bread.
.JPG)
