Pearl Spot or Karimeen Pollichathu

Method 1

	Ingredients:     Fish (Pearl Spot or Pomfret) - 500 gms Curry Leaves - 5-6  Oil  -  as needed For the Masala :     For Frying:     Chilly Powder - 1/2 tbs Grated Coconut - 1/4 cup Black Pepper - 1/4 tsp Turmeric Powder - 1/4 tsp Coriander Powder - 2 tbs
For Grinding Fresh Green Chillies-diced - 2 no Ginger-paste - 1/2 tsp Garlic-paste - 1/2 tsp Vinegar - 1-2 tsp Salt - To taste

Method

Clean the fish make close slits on both sides and set aside.

In medium sized skillet, fry together chilly powder, grated coconut, black pepper, turmeric powder and coriander powder. No need to add oil or water while frying these ingredients. Stir continuously on a medium heat until the masala gets a light brown colour. Let the masala cool for a little while. Blend the masala with green chillies, ginger and garlic along with a little bit of water (about 1 tbsp) and vinegar. Blend well to get a fine paste and set aside. Add salt to taste. 

Apply the coconut masala on both sides of all the fish pieces. Wrap each masala covered fish separately in a banana leaf. Heat some oil in a pan and place the fish along with the banana leaf. Fry both sides well. 

Garnish with lemon slices, cucumber and curry leaves if you like.  Serve with Cucumber- Onion Rita.  

Method II

Ingredients:     Karimeen (Pearl spot) - 750gms Oil  - 2 tbsp Curry leaves  - 1 sprig Salt - about 11/2  tsp Onions chopped - 1 cup Tomato pieces - 1/2 cup Grated coconut  - 1 cup For the Masala : Vinegar - 1 dsp Skin of dry chillies - 12 Pepper - 1/2  dsp Ginger pieces - 1/2  dsp Turmeric powder - 1 tsp Garlic - 1/2  dsp Small onions (shallots) - 5

Preparation

Grind the ingredients of the masala to a smooth paste with vinegar. Saute the masala first and then the onions, in 2 dsp of oil. Season with salt after adding tomatoes. When it thickness to a paste, remove from fire.

Clean and dry the fish on a paper towel and make close gashes on both sides. In a big frying pan, spread 2 layers of banana leaves, pour 2 dsp of oil in it. Smear the fish with the masala on both sides and arrange it on the leaves. Take all the masala sticking on to the vessel and put it over the fish. Put 2 more leaves over it and cover the vessel with a heavy lid. Put it on a very low fire. Leave it for sometime, then open the lid and turn the fish carefully and put on the lid back again and cook.

Squeeze milk from the coconut using ¹/₂ cup of water. Pour it over the fish. Let it simmer for sometime without the lid on. Adding coconut milk gives a certain flavour to the dish. You can avoid the coconut milk if so desired.