Department of Cultural Affairs, Government of Kerala

Kerala Culture

Karimeen/ Pearlspot Pollichathu


Big Pearlspot – 2 nos
Tomatoes – 2 nos
Ginger-garlic paste – 2 tsp
Chopped shallots – 1 cup
Green chilies – 3 nos
Chili powder – ½ tsp
Coriander powder – ½ tsp
Turmeric powder – ¼ tsp
Salt - as required
Coconut milk – a little
Oil - as required
Curry leaves - as required

To Marinate:

Oil - as required
Salt - as required
Pepper powder – ½ tsp

Method of Preparation:

Clean the fish and make cut in the fish body. Marinate it with salt and pepper for half an hour. In a pan, add oil. Shallow fry it on both the sides. Do not let it fry too much. In a pan, add 1 tsp of coconut oil. Add shallots and sauté it. Let it change its color. Now add green chilly slits, ginger-garlic paste and sauté again. Add dry curry powders (chili, coriander, turmeric) and tomato along with required amount of salt and 2 tsp of water. Sauté and let it boil. To this add 3 tsp of coconut milk. Let the gravy thicken. Now divide the gravy into four equal parts. Take a plantain leaf and keep it on flame. Remove it from the flame. Now in its center keep a portion of the gravy. Place the fish above it. Pour the other portion of the gravy on the fish. Now cover and pack the plantain leaf and tie a knot around it. Do the same with the second fish. In a flat-bottomed pan, add coconut oil. Place the fish in it. Cover the lid and fry it on low flame. Turn the other side and cook both the sides. Tasty karimeen pollichathu is ready.


Cultural News