Karimeen Pollichathu Recipe

Clean and score the fish

Rinse the karimeen thoroughly, remove guts and gills if not already cleaned. Pat dry with paper towels. Make 2–3 diagonal slashes on each side of the fish to allow marinade to penetrate.

Prepare the marinade: in a small bowl mix tamarind pulp, turmeric powder, red chili powder, salt and lemon juice into a smooth paste. Adjust salt to taste.

Rub the marinade all over the fish, inside the cavity and into the slashes. Let rest for 20–30 minutes in the refrigerator so flavors penetrate.

Heat 2 tablespoons coconut oil in a skillet over medium heat. Add sliced shallots and sauté until soft and lightly golden (6–8 minutes). Add garlic, ginger and slit green chilies; sauté 2–3 minutes until fragrant.

Add grated coconut and continue to sauté for 2–3 minutes until coconut turns lightly golden. Stir in coriander powder, cumin powder, crushed fennel, black pepper and Kashmiri chili powder. Cook gently 1–2 minutes to roast the spices, stirring constantly to avoid burning.

Turn off heat, stir in chopped curry leaves and allow the mixture to cool slightly. Transfer to a blender or bowl and pulse briefly to a coarse paste — you want a textured paste, not completely smooth. If too dry, add 1 teaspoon water or remaining 2 tablespoons coconut oil to loosen.

Place a banana leaf over a warm stovetop flame or in a dry skillet for a few seconds on each side to make it pliable. Wipe clean. If using aluminum foil, cut pieces large enough to wrap each fish fully.

Spread a thin layer (about one-third) of the prepared spice paste on the inside of each banana leaf piece. Place one marinated fish on top of the paste, and smear another one-third of the paste over the fish, ensuring some gets into the slashes and cavity. Reserve the remaining paste for serving or additional brushing.

Fold the banana leaf over the fish to enclose completely and secure by folding the edges tightly. If necessary, tie with kitchen twine or wrap the leaf parcel in aluminum foil to hold shape and prevent moisture loss.

Preheat oven to 200°C (400°F). Place wrapped fish parcels on a baking tray. Brush the top of each parcel with a little coconut oil (about 1/2 tablespoon each).

Bake in the center of the oven for 18–22 minutes, depending on fish size. For a slightly charred finish, open the foil/leaf for the last 2–3 minutes under the broiler or place parcels briefly over direct flame on a hot skillet, turning to get light char marks. Be careful not to overcook — fish should flake easily and remain moist.

Remove from oven, carefully open the banana leaf (steam will escape). Spoon any juices/spice paste from the parcel over the fish. Garnish with chopped coriander leaves and serve immediately with lemon wedges.