Pearl Spot Fish
Karimeen Pollichathu
Also called Pearl spot pollichathu, Meen Pollichathu
- 14 ingredients
- 12 steps
Ingredients
- To marinate
- Karimeen – 1kg
- Pepper powder – 1teaspoon
- Turmeric powder – 1/2 teaspoon
- Salt – to taste
- To Grind
- Coriander powder – 2 teaspoon
- Chilly powder – 1/2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Pepper powder – 1/2 teaspoon
- To season
- Coconut oil – 3 tablespoon
- Shallots (small onions) –1 cup (sliced)
- Garlic – 10 pods (crushed)
- Green chilly – 3 (slit lengthwise)
- Curry leaves – 2 sprigs
- Thick Coconut milk – 1 cup
Equipment
- Plantain leaf
- Oven (optional)
How to make Pearl Spot Fish
- Clean the fish, make slashes on both sides (3-4 slits about 1/2 inch deep).
- Apply pepper powder, turmeric and salt and marinate for about 1 hour.
- Grind coriander powder, chilly powder, turmeric, and pepper with a little water to form a smooth paste.
- In a heavy bottomed pan add 3 tablespoons of coconut oil and sauté the shallots, green chillies, garlic and curry leaves till shallots are golden brown. Season with a little salt.
- Remove from the pan and keep aside.
- Fry the fish lightly in the same oil. When both sides are golden brown, remove from the pan and keep aside.
- Splutter mustard in the same oil, add the ground masala paste and sauté till oil separates from the masala.
- When it’s done, add the fry fish to the pan and coat with masala.
- Next pour in the coconut milk, and the sautéed shallots and garlic mixture.
- Simmer for a while, till the coconut milk thickens. Remove from flame and let it rest for a while.
- Place each fish on a plantain leaf greased with oil, wrap and roast on a heavy bottomed pan, letting it cook for about 5 minutes on each side.
- Remove from flame and serve hot with rice and onion salad.
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