Karimeen Pollichathu

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Recipe

Ingredients

2	karimeen (pearl spot fish), cleaned
1 tablespoon	lemon juice
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	black pepper powder
1 teaspoon	salt
2 tablespoons	coconut oil
1 cup	shallots, finely sliced
1 tablespoon	ginger, finely chopped
1 tablespoon	garlic, finely chopped
2	green chilies, slit
1 medium	tomato, chopped
1 teaspoon	fennel seeds
1 teaspoon	garam masala
1 cup	thick coconut milk
2	banana leaves
1 bunch	curry leaves

Instructions

1. 1 Clean the karimeen and make shallow cuts on both sides.
2. 2 Marinate the fish with lemon juice, turmeric powder, red chili powder, black pepper powder, and salt. Set aside for 15 minutes.
3. 3 Heat coconut oil in a pan and add fennel seeds. Once they splutter, add sliced shallots, ginger, garlic, and green chilies. Sauté until the shallots turn golden brown.
4. 4 Add chopped tomatoes and cook until they are soft and oil separates.
5. 5 Stir in garam masala and coconut milk. Cook until the mixture thickens slightly.
6. 6 Cut banana leaves into pieces large enough to wrap the fish. Wilt them over an open flame to make them pliable.
7. 7 Place a portion of the masala on the banana leaf, place the marinated fish on top, and cover with more masala.
8. 8 Wrap the fish securely in the banana leaf and tie with a string if necessary.
9. 9 Heat a tawa or flat pan and place the wrapped fish on it. Cover and cook on low heat for about 15-20 minutes on each side until the fish is cooked through.
10. 10 Serve hot, garnished with fresh curry leaves.