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November 29, 2008

Pearl Spot or Karimeen Pollichathu - Method I

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Region : Kerala
 Recipe by :
Last Updated: 29-11-2008
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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 - 1/4cup
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
  Popular Tags:
   Ginger,   Garlic,   Coriander,  



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. 

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   Tomson Decruse Perera, Olive MountReplyPosted On:19/11/2010
Its very tasty and very spicy i want to made for parties
   fahurudeen, bangaloreReplyPosted On:24/10/2009
more recipe on veg , and non veg fish and chicken