Karemeen Pollichathu

Karemeen Pollichathu Recipe - South Indian Curry with Coconut Oil and Spices

Region / culture: India, South India | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 4

Introduction

Karemeen Pollichathu is a traditional Kerala dish that features pearl fish marinated in a flavorful masala and then wrapped in banana leaf and cooked to perfection. This dish is known for its unique taste and aroma, making it a favorite among seafood lovers.

History

Karemeen Pollichathu has been a popular dish in Kerala for generations. It is believed to have originated in the coastal regions of Kerala, where fresh seafood is abundant. The dish is traditionally prepared during special occasions and festivals, showcasing the rich culinary heritage of Kerala.

Ingredients

1 kg (4 to 5 pieces) Karemeen
1 tbsp Red chilly powder
2 strips curry patha
1 cup coconut oil
1 roll aluminum foil
salt to taste
Grind Together
5 button onions
10 crushed black pepper
10 whole red chilies
0.5 inch long ginger
1 garlic clove
0.5 tsp turmeric powder
For the gravy
1 cup button onions
1 tsp Red chilly powder
2 stems curry patha
salt to taste

How to prepare

To prepare (clean) the Pearl Fish:
Pearl fish comes with a coating of thick scales which have to be sliced off with a sharp knife, keeping the head and tail intact.
Rub the fish on a rough surface (on a cutting board) with salt, and clean inside out. Wash with clean water and soak them in curd / lemon juice to get rid of any bad smell of the fish.
After half an hour, take the fish out of the curd/lemon juice and wash it in clean water.
Make slits through the fish diagonally.
To prepare the masala:
Grind coarsely all the ingredients to be ground. Add the red chilly powder, turmeric, salt, and a little water to make the masala into a paste form.
Rub the masala all over the fish, inside out.
Lastly, keep the curry patha's pasted to the fish too.
Keep it inside the fridge, covered, for about half an hour for the masala to soak into the fish.
Take it out and fry it in coconut oil on both sides until it turns dark brown. Serve hot on a plangton leaf.
To make the gravy:
In the same pan that fried the fish, take out the excess oil and let the remaining masala dust and oil heat up.
Fry half a cup of button onions with curry patha.
When the onions turn light brown, pour the gravy over the fish, which is served on a plangton leaf.

Variations

You can add sliced tomatoes or green chilies to the masala for a different flavor profile.
You can also use different types of fish such as pomfret or kingfish for a variation.

Cooking Tips & Tricks

Make sure to clean the pearl fish thoroughly before marinating to remove any scales or impurities.

- Marinate the fish for at least half an hour to allow the flavors to penetrate the meat.

- Use fresh curry leaves and coconut oil for an authentic Kerala flavor.

- Cook the fish on low heat to ensure it cooks evenly and retains its moisture.

Serving Suggestions

Serve Karemeen Pollichathu hot with steamed rice or appam for a complete meal.

Cooking Techniques

Cooking the fish in banana leaf helps to infuse a unique flavor and aroma to the dish.

Ingredient Substitutions

If pearl fish is not available, you can use any other firm-fleshed fish for this recipe.

Make Ahead Tips

You can marinate the fish in advance and refrigerate it until ready to cook.

Presentation Ideas

Serve Karemeen Pollichathu on a banana leaf for an authentic touch.

Pairing Recommendations

Pair Karemeen Pollichathu with a side of coconut chutney or pickle for a delicious combination.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

5g per serving

Fats

20g per serving

Proteins

25g per serving

Vitamins and minerals

Karemeen Pollichathu is rich in vitamin C, iron, and calcium.

Alergens

Contains fish and coconut oil.

Summary

Karemeen Pollichathu is a nutritious dish that is high in protein and healthy fats. It is a great source of essential vitamins and minerals, making it a wholesome meal option.

Summary

Karemeen Pollichathu is a flavorful and aromatic dish that showcases the rich culinary heritage of Kerala. With its unique blend of spices and fresh seafood, this dish is sure to impress your family and friends. Enjoy this traditional Kerala delicacy for a memorable dining experience.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl learning the ways of the kitchen from my own grandmother. She was a master chef, known throughout our village for her delicious dishes and culinary expertise.

One day, while helping her prepare for a family gathering, she revealed to me a special recipe that had been passed down through generations in our family. It was called Karemeen Pollichathu, a traditional Kerala dish that consisted of marinated fish wrapped in banana leaves and cooked to perfection.

My grandmother explained that the key to making this dish was in the marinade. She showed me how to mix together a blend of spices including turmeric, chili powder, and coriander, along with crushed garlic and ginger. The aroma that wafted through the kitchen as we prepared the marinade was enough to make my mouth water.

After marinating the fish for several hours, we carefully wrapped each piece in a banana leaf, making sure to seal it tightly to trap in the flavors. My grandmother then instructed me on how to cook the fish, slowly roasting it over an open flame until it was tender and juicy.

As we sat down to enjoy our meal, I took my first bite of the Karemeen Pollichathu and was instantly transported to a place of pure bliss. The combination of spices and herbs danced on my taste buds, creating a symphony of flavors that I had never experienced before.

From that moment on, I was hooked. I begged my grandmother to teach me how to make the dish myself, and she graciously agreed. Over the years, I honed my skills and experimented with different variations of the recipe, adding my own twist to make it uniquely my own.

I learned that the key to a perfect Karemeen Pollichathu lay not only in the marinade and cooking technique, but also in the quality of the ingredients. Fresh fish, hand-picked spices, and ripe banana leaves were essential to creating a dish that was truly unforgettable.

As I grew older and started a family of my own, I passed down the recipe for Karemeen Pollichathu to my children, just as my grandmother had done for me. It became a staple in our household, a dish that we would make for special occasions and family gatherings.

Now, as I look back on the years that have passed, I am grateful for the knowledge and wisdom that my grandmother imparted to me. Her love for cooking and dedication to preserving our family's culinary traditions have inspired me to continue experimenting in the kitchen and sharing my creations with those I hold dear.

The memory of discovering the recipe for Karemeen Pollichathu will always hold a special place in my heart. It serves as a reminder of the bond that I shared with my grandmother, and the legacy of delicious dishes that she passed down to me. And as I continue to cook and create in her honor, I know that her spirit lives on in every dish that I prepare.