Karimeen Pollichathu

Method

1. 1

   About Karimeen Pollichathu: Karimeen Pollichathu (Pearl Spot Fish in Banana Leaf) is the most iconic dish of Alleppey and the Kerala backwaters. A whole pearl spot fish is marinated, coated in spiced coconut masala and slow cooked wrapped in banana leaf. The banana leaf imparts a unique smoky, earthy fragrance.

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   Prepare the fish: Take 2 whole pearl spot fish (Karimeen) or use pomfret or tilapia as substitutes. Clean the fish thoroughly — remove scales, clean the cavity. Make 3-4 deep diagonal slashes on both sides of each fish. These cuts allow the marinade to penetrate deep.

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   First marinade: Mix half tsp turmeric, 1 tsp red chilli powder, 1 tsp lemon juice and salt to a paste. Rub all over the fish and into the cuts. Marinate for 20 minutes.

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   Make the pollichathu masala: Heat 2 tbsp coconut oil. Fry 4 shallots sliced, 1 inch ginger julienne and 4 garlic cloves sliced until golden. Add 2 tsp Kashmiri red chilli powder, 1 tsp coriander powder, half tsp turmeric, half tsp pepper powder and half tsp garam masala. Cook 2 minutes. Add 1 tomato finely chopped and cook until mushy. Add 1 tbsp coconut vinegar and 1 sprig curry leaves. This masala should be thick and well cooked.

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   Prepare the banana leaf: Take a large banana leaf. Pass it over an open flame for a few seconds — the leaf will change colour slightly and become pliable and will not tear when folding. Cut into pieces large enough to wrap each fish completely.

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   Coat the fish: Spread a generous layer of the masala on the banana leaf. Place the marinated fish on top. Apply masala generously on top and into all the cuts of the fish. Place more masala around the fish.

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   Wrap: Fold the banana leaf over the fish tightly to enclose it completely. Secure with kitchen twine or toothpicks. The parcel should be completely sealed so no steam escapes.

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   Cook the parcel: Heat a flat pan on medium heat and grease lightly with coconut oil. Place the banana leaf parcels on the pan. Cook on medium heat for 8-10 minutes. Flip carefully and cook the other side for another 8 minutes. The banana leaf will turn dark and slightly charred — this is correct.

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   Alternatively grill: Cook on a charcoal grill or gas grill for 8-10 minutes each side for a more authentic smoky flavour.

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    Serve: Bring the parcels to the table and open at the table — the aroma that escapes when you unwrap the banana leaf is extraordinary. Serve with steamed rice and mango pickle.