Karimeen Pollichathu is a traditional and well- known dish in Kerala. It is a unique preparation with Pearl Spot fish. Pearl Spot fish (Karimeen) is marinated with a blend of rich masala wrapped in banana leaves and then grilled resulting in the juicy tasty and spicy Kerala fish delicacy. This is a top moving dish in many of the star hotels. Even foreigners’ orders and enjoy the taste.

Let’s the step by step process.


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  1. In a bowl, add 1 Ts red chilli powder, ½ Ts turmeric powder, 1 Ts pepper powder, 1 Ts salt, ¾ Ts ginger garlic paste, juice of 1 lemon and mix well. Add 1 Tbs oil and mix well to make it a thick paste. Set aside.
  2. Take 2 medium sized pearl spot fish and make cuts on both sides so that the marinated masala must go very well inside the fish.
  3. Apply the prepared masala very well on both sides and marinate it for at least 30 minutes.
  4. Heat some oil for shallow fry. Put some curry leaves in order to get a nice aroma.
  5. Now add the fish and shallow fry each side for 5 minutes.
  6. Remove the fish from the oil and set aside.
  7. In the same oil, add 2 cup shallots chopped and saute for 2 minutes.
  8. Add 1 green chilli,1 Ts ginger garlic paste and saute till the raw smell goes.
  9. Add some curry leaves, 1 medium tomato chopped and combine well.
  10. Add 1 Ts red chilli powder, ¼ Ts turmeric powder, ½ Ts coriander powder, ½ ts pepper powder, ½ Ts salt and saute well till the raw smell of the masala powder goes.
  11. Add 1 Tbs water and mix well. Now cover and cook for 3-5 minutes.
  12. Mix well. Masala ready set aside.
  13. Soften the banana leaves by putting them over the flame. Add a small banana leaf inside also in order to prevent burning.
  14. Add the shallots masala at the bottom. Place the fried fish and again add some shallots masala on the top.
  15. Now wrap and tie the banana leaf.
  16. Heat very less amount of oil (approx. 1 Tbs) in a pan and place the banana wrap in it. Flip them occasionally.
  17. Cook each side for 5-7 minutes. Remove from the pan.
  18. Cut the wrap and serve hot.