Karimeen Pollichathu
Ingredients
Karimeen - 200 gm
Ginger - 10 gm
Garlic - 10 gm
Onion (chopped) - 50 gm
Curry leaves - 2 sprigs
Chilly Powder - 5 gm
Turmeric Powder - 3 gm
Coriander Powder - 5 gm
Peppercorn crush - 2 gm
Lime - 1 no
Salt - to taste
Coconut Oil - 25 ml
Banana leaf
Ginger - 10 gm
Garlic - 10 gm
Onion (chopped) - 50 gm
Curry leaves - 2 sprigs
Chilly Powder - 5 gm
Turmeric Powder - 3 gm
Coriander Powder - 5 gm
Peppercorn crush - 2 gm
Lime - 1 no
Salt - to taste
Coconut Oil - 25 ml
Banana leaf
Method of Preparation
Clean fish. Make gashes all over. Make a paste of one tsp lemon juice, salt, turmeric powder and chilly powder and marinate fish with that paste, set aside for half an hour. Semifry fish in a wide tawa by adding 2 tsp oil. Mix all the herbs and spices. Add lime juice and smear all over the fish. Place the fish and a sprig of curry leaf on a banana leaf, cover and seal the sides. Grill both sides evenly in a hot tawa. Serve with a piece of lime & mixed salad.
Clean fish. Make gashes all over. Make a paste of one tsp lemon juice, salt, turmeric powder and chilly powder and marinate fish with that paste, set aside for half an hour. Semifry fish in a wide tawa by adding 2 tsp oil. Mix all the herbs and spices. Add lime juice and smear all over the fish. Place the fish and a sprig of curry leaf on a banana leaf, cover and seal the sides. Grill both sides evenly in a hot tawa. Serve with a piece of lime & mixed salad.
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