Fish Pollichathu – Karimeen Recipe

Prepare fish

Rinse and pat dry the fish fillets. Make 2–3 diagonal slashes on each fillet to help the marinade penetrate.

Combine turmeric, salt and lime juice. Rub this mixture all over the fish, including inside slashes and cavity if whole. Set aside to marinate for 20–30 minutes in the refrigerator.

Dry roast spices

In a small skillet over medium heat, dry-roast coriander seeds, fenugreek seeds, black peppercorns and cumin seeds for 1–2 minutes until aromatic. Remove and let cool.

Prepare aromatics

In the same skillet add 1 tsp coconut oil and lightly sautée dry red chilies for 30 seconds to bloom color. Remove and let cool.

In a blender, add shallots, garlic, ginger, fresh green chilies, the roasted whole spices, roasted red chilies, grated coconut, tamarind paste, salt and 3 tbsp water. Grind to a smooth to slightly coarse paste, adding a little more water if needed. The paste should be thick but spreadable.

Prepare sauce

Heat 4 tbsp coconut oil in a heavy skillet or kadai over medium heat. When hot, add mustard seeds. When they begin to pop, add curry leaves and sliced onion. Sauté until onions turn translucent and begin to brown at the edges (4–6 minutes).

Add slit green chilies and chopped tomato. Cook until tomato breaks down and oil separates slightly (3–4 minutes).

Stir in the ground masala paste and cook on medium-low, stirring, for 3–5 minutes until raw smell goes away and the paste thickens slightly.

Add kashmiri chili powder, coriander powder and curry powder. Mix and cook for 1 minute, then pour in 1/2 cup thin coconut milk and 1/2 tsp salt. Bring to a gentle simmer for 2 minutes; the sauce should be cohesive but not watery.

If using banana leaves: briefly pass each leaf over an open flame or plunge in hot water to soften and make them pliable. Cut into pieces large enough to wrap each fillet (about 12x12 inches). If using foil, grease lightly with oil so fish won't stick.

Lightly brush the center of each leaf/foil with a little coconut oil and a dusting of turmeric (this gives characteristic color). Place a marinated fish fillet on each leaf. Spoon a generous 2–3 tbsp of the prepared masala-sauce over each fillet, spreading evenly and into slashes. Add a few curry leaves and a drizzle (about 1 tsp) of coconut oil on top of each.

Fold the banana leaf around the fish to form a secure parcel and tie with kitchen twine or fold the foil tightly so no steam escapes. Repeat for all fillets.

Stovetop

Heat a wide, heavy-bottomed pan or tawa over medium heat. Place the parcels seam-side down. Cover and cook for 8–10 minutes. Turn the parcels and cook another 6–8 minutes until fish is cooked through (internal temp ~60°C/140°F) and juices bubble inside the parcel.

Oven

Preheat oven to 200°C (400°F). Place parcels on a baking tray and bake for 12–15 minutes depending on thickness. Optionally, open foil/leaf for the last 2 minutes to slightly brown.

Carefully open one parcel to check for doneness. Fish should flake easily and be opaque. If still undercooked, reseal and cook a few more minutes.

Transfer parcels to serving plates. Open parcels at the table or in the kitchen. Spoon any collected sauce over the fish, garnish with chopped coriander and serve with lime wedges alongside steamed rice, appam or roti.