Prepare time: 10 mins
Cook: 20 mins
Serves: 3 Persons


  • 4 pearl spot fish
  • 6 chopped garlic
  • 2 large chopped onion
  • 3 chopped green chilli
  • 1/2 tablespoon black pepper
  • salt as required
  • 4 tablespoon coconut oil
  • 1 inch chopped ginger
  • 2 large chopped tomato
  • 2 tablespoon Kashmiri red chilli
  • 6 curry leaves
  • 2 teaspoon turmeric
  • 2 tablespoon vinegar
  • 1 tablespoon lime juice

Directions For Making Karimeen Pollichathu

  1. Wash the fish pieces and marinate in a bowl with lime juice, turmeric, black pepper, Kashmiri red chilli powder and salt for 10 minutes. 
  2. Heat coconut oil in a pan over medium flame and add ginger, garlic, onion, tomato, curry leaves and green chillies in it.
  3. Put Kashmiri red chilli powder, vinegar, turmeric, salt and black pepper in the pan and mix well. 
  4. In another pan, fry the fish pieces on both the side for 2 minutes and keep aside.
  5. Take a banana leaf and pour the fried masala mixture and then put one fish piece. 
  6. Top it with the marinade and then seal the leaf with a string like a packet. Do this for all the fish pieces.
  7. Then, heat some coconut oil on tawa over medium flame and cook the fish packets nicely from both the sides for 10 minutes. 
  8. Take out on a plate and open the packet. Serve the dish immediately with onions and lime juice.

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