Indian cuisine · Fish & Seafood

Karimeen Pollichathu

Whole pearl spot fish in spicy shallot masala, wrapped in banana leaf and cooked in the pan.

Ingredients · for 4 servings

• 2 whole pearl spot fish (about 500 g each, cleaned; or sea bream)
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• 1 tbsp lemon juice
• 10 shallots
• 1 piece ginger (4 cm)
• 6 garlic cloves
• 2 tomatoes
• 2 green chilies
• 25 curry leaves
• 5 tbsp coconut oil, salt
• 4 sheets banana leaf (or parchment paper)

Instructions

1. Score the fish three times diagonally on both sides, rub with 1 tsp Kashmiri chili powder, turmeric, lemon juice and 1 tsp salt, and let sit for 20 min.
2. Heat 3 tbsp coconut oil in a wide pan and sear the fish for 3 min per side until the skin is firm, then carefully lift out.
3. Slice the shallots, finely chop the ginger and garlic, dice the tomatoes and cut the green chilies into strips.
4. Heat the remaining coconut oil, let the curry leaves sizzle, fry the shallots, ginger, garlic and chilies for 8 min until golden brown, add the remaining chili powder and the tomatoes, and simmer for 6–8 min into a thick masala.
5. Warm the banana leaves briefly over a flame to make them pliable, place a fish on each, spread thickly with masala, wrap the leaf tightly and tie with kitchen string.
6. Cook the parcels in a dry pan over low heat for 6–8 min per side until the leaf is dark and fragrant, and serve opened in the leaf at the table.