Karimeen Pollichathu: Kerala’s Iconic Pearl Spot Delight

Reshma r avatar   
Reshma r
Karimeen Pollichathu is one of Kerala's most iconic and beloved delicacies, especially popular among seafood lovers. This traditional dish features Karimeen (Pearl Spot fish) marinated in rich spices,..

What is Karimeen?

Karimeen, or Pearl Spot, is a freshwater fish native to the rivers and lakes of Kerala, especially around the backwaters of Alappuzha and Kumarakom. It has a firm texture, minimal bones, and an excellent flavor that absorbs spices beautifully—making it perfect for dishes like Pollichathu.


? What Makes Pollichathu Special?

The word "Pollichathu" means “grilled” or “roasted.” In this preparation, the marinated fish is wrapped in banana leaves and cooked, locking in the juices and infusing it with an earthy aroma. The technique dates back generations and reflects Kerala’s traditional, eco-friendly cooking style.


? Ingredients at a Glance

  • 1 whole Karimeen (cleaned and descaled)

  • 1 tablespoon lemon juice

  • 1/2 teaspoon turmeric powder

  • Salt to taste

For the masala:

  • 2 onions (finely chopped)

  • 1 tomato (chopped)

  • 1 tablespoon ginger-garlic paste

  • 2 green chilies (sliced)

  • 1 teaspoon red chili powder

  • 1/2 teaspoon coriander powder

  • A pinch of garam masala

  • Curry leaves

  • Coconut oil

  • Banana leaves for wrapping


?‍? How to Prepare Karimeen Pollichathu

  1. Marinate the Fish:
    Rub the fish with turmeric, lemon juice, and salt. Let it rest for 15–20 minutes.

  2. Prepare the Masala:
    Heat coconut oil in a pan. Sauté onions, green chilies, and ginger-garlic paste. Add tomatoes, spices, and curry leaves. Cook until the masala is thick and well-cooked.

  3. Stuff and Wrap:
    Coat the fish generously with the masala, including inside the slits and cavity. Place the fish on a softened banana leaf (pass it over an open flame briefly to make it pliable). Wrap tightly and tie with string or secure with a toothpick.

  4. Cook the Fish:
    Place the wrapped fish on a hot tawa or skillet. Cover and cook on medium heat for about 10–12 minutes on each side, flipping carefully.

  5. Unwrap and Serve:
    Serve hot—either in the banana leaf or unwrapped—with steamed rice, kappa (tapioca), or appam.


? Why You’ll Love It

  • Rich Kerala Flavors from coconut oil, curry leaves, and homemade masala

  • Naturally Packaged in banana leaf—zero waste cooking

  • Perfect for Guests or festive meals

  • Authentic Coastal Experience in every bite

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