Photograph of the finished Karimeen pollichathu

India · Cá nướng lá chuối Kerala

Karimeen pollichathu

30 min Hands-on time + 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole fish Whole fish 2.2 lb
  • Photograph of Banana leaves Banana leaves 4 leaves
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Curry leaves Curry leaves 32 leaves
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Chilli Chilli 2
  • Photograph of Kashmiri chili powder Kashmiri chili powder 0.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Coconut oil Coconut oil ¼ cup
  • Photograph of Lime Lime 2
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Make several incisions on the fish's body, then marinate it with chili powder, turmeric powder, salt, and lemon juice for 30 minutes.
  2. 2 Pan-fry the fish in coconut oil for 3 minutes on each side until seared.
  3. 3 Sauté dried shallots, ginger, garlic, chili peppers, and curry leaves for 6 minutes to make a thick masala sauce.
  4. 4 Soften the banana leaves by heating them slightly, spread masala on top, place the fish on top, cover with masala, and wrap tightly.
  5. 5 Pan-fry wrapped in banana leaves over low heat for 8 minutes on each side until cooked through, then open the leaves and serve hot.

With an appliance

  • Oven 27 min

    Replace step 5: place the package of leaves on the middle rack of the oven at 210 degrees for 14 minutes and rotate the tray after 7 minutes; the fish will absorb the flavors evenly without needing to flip the package in the pan, but the leaves will be less smoky.

Start cooking