KARIMEEN (PEARL SPOT) POLLICHATHU

Ingredients

1.      Karimeen (Pearl Spot)  -4

2.      Shallots -1cup chopped

3.      Onion -1chopped

4.      Ginger -2pieces (chopped)

5.      Garlic -10

6.      Black pepper -1tbsp

7.      Kashmiri red chilly -15 soaked in water

8.      Curry leaves - handful

9.      Turmeric powder -1tsp

10.  Green chilly -3 chopped

11.  Tomato -2chopped

12.  Salt

13.  Fish fry masala - 2tbsp

14.  Lemon -2

15.  Oil as needed

Method

1.      Grind shallots, soaked red chilly, ginger, garlic, pepper, turmeric powder, and fish fry masala, curry leaves and salt together into a fine paste.

2.      After cleaning the fish, make slits on both sides, take a portion of ground paste and apply as thick layer on both sides and also inside. Keep it marinated for at least 1hr.

3.      Heat oil in a pan, add few curry leaves and fry the marinated fish till brown on both sides and keep aside.

4.      In the same oil, add balance curry leaves, chopped onion, Green chilly and ginger, sauté well,check salt  then add rest of the ground paste and sauté until oil comes up.

5.      Take banana leaf and show over the flame so that one can fold the leaves without breaking (you can omit this step if you are using aluminium foil).

6.      Apply some oil on the banana leaf, spread a thin layer of masala and place chopped tomato on the top of it. Then place the fried fish, squeeze lemon juice and apply the balance masala and chopped tomato on the top.

7.      Wrap the fish in the banana leaf and tie gently with a thread and place the wrapped fish in a hot tawa with some oil. Cook the fish on both sides for 10 mins (cover the tawa with a lid).

8.      Enjoy the delicious karimeen pollichathu with hot rice.