Non-VegetarianSeafood Karimeen Pollichathu by Sapna Anu BGeorge July 10, 2003 written by Sapna Anu BGeorge July 10, 2003 Kerala Style Pearl fish(Karimeen) fry Print Recipe Votes: 1 Rating: 3 You: Rate this recipe! Cuisine Kerala Prep Time 30 minutes Servings people MetricUS Imperial Ingredients Pearl fish(4 to 5 nos, Karimeen) - Black pepper(crushed) - 10 nos Button onions(Kunjulli) - 5 nos Whole red chillies(Kollamulaku) - 10 nos Ginger - ½" long Garlic pods - 1 no Turmeric powder - ½ tsp Red chilly powder - 1 tbsp Salt(As reqd) - Curry leaves - 2 stalks Coconut oil - 1 cup Aluminium foil(A roll) - For the Gravy: Button onions(Kunjulli) - 1 cup Red chilly powder - 1 tsp Salt(As reqd) - Curry leaves - 2 stalks Cuisine Kerala Prep Time 30 minutes Servings people MetricUS Imperial Ingredients Pearl fish(4 to 5 nos, Karimeen) - Black pepper(crushed) - 10 nos Button onions(Kunjulli) - 5 nos Whole red chillies(Kollamulaku) - 10 nos Ginger - ½" long Garlic pods - 1 no Turmeric powder - ½ tsp Red chilly powder - 1 tbsp Salt(As reqd) - Curry leaves - 2 stalks Coconut oil - 1 cup Aluminium foil(A roll) - For the Gravy: Button onions(Kunjulli) - 1 cup Red chilly powder - 1 tsp Salt(As reqd) - Curry leaves - 2 stalks Votes: 1 Rating: 3 You: Rate this recipe! Instructions For cleaning the Pearl fish: 1)Pearl fish comes with a coating of thick scales which has to be sliced off with a sharp knife, keeping the head and tail intact. Rub the fish on rough surface( on a cutting board) with salt and clean inside out. Wash with clean water and soak them in curd/lemon juice to get rid of the any bad smell of the fish. After half an hour, take the fish out of the curd/lemon juice and wash in clean water. Make slits through the fish diagonally. For preparing the masala: 1)Grind together black pepper, small onions, red chillies, ginger and garlic into a coarse paste. Add red chilly powder, turmeric and salt and little water to make the masala to a paste form. Rub it all over the fish inside out. Keep the curry leaves pasted to the fish too. Refrigerate it covered for about half an hour for the masala to absorbed into the fish. Take out and fry in coconut oil on both sides, until it turns dark brown. :- Serve hot on a plantain leaf. For making the gravy: 1)Take out the excess oil from the above frying pan.. Heat up the remaining masala dust and oil. Fry half-cup button onions along with curry leaves. When they turn light brown, pour the gravy over the fish. BirthdayDinnerEasyLunchPartySidedish 9 comments 0 FacebookTwitterPinterestEmail Sapna Anu BGeorge previous post Kerala Style Duck Roast next post Bitter Gourd Fry (Pavakkai Poriyal) Easy Related Posts Mutton Biriyani Easy December 12, 2019 Chicken Pot Fry – Simple Chicken Fry December 11, 2019 Vegetable Egg Chopsuey December 5, 2019 Oyster – Soy Sauce Chicken Fry December 5, 2019 Murillo’s Chicken December 5, 2019 Meen Peera Pattichathu(Fish Peera) December 5, 2019 Mandeli Fish Fry(Meen) December 5, 2019 Mandarin Fried Prawns December 5, 2019 Mamma’s Meen ( Fish ) Curry December 5, 2019 Kozhi Molavu Varuval In Tamil Nadu Style December 5, 2019 9 comments May 6, 2009 - 8:39 am I dont think you have ever eaten Karimeen pollichathu ? Plz go to Manipuzha (a small resturant on the right hand side of the sasthri road Kottayam ) and taste it once. You yourself can make out the difference between ur recipe and the actual recipe.By the way this recipe is a good tasty Karimeen fry . Reply June 9, 2008 - 12:00 am Pollicha fish is never fried.Aluminium foil can be used instead of plaintain leaves(i have done that)- it is ok though the taste isnt close to the one prepared using plaintain leaves. Reply March 21, 2007 - 12:00 am The reciepe was too bad as the ingrediants specified above was not even sufficicent for marinating one fish.Please do not give wrong receipes. Reply April 20, 2004 - 12:00 am It`s really nice recipe. Make it and enjoy the delicious taste of Karemeen. Reply March 23, 2007 - 12:00 am very nice.. i added kashmiri chilli powder so i got more masalla. and when i was fring the fish added fresh cream. its was very delicious.awesome Reply July 21, 2004 - 12:00 am The Karimeen pollichathu, that I know of is wrapped in banaba leafs and placed in an earthern container and with no water or oil fried over medium heat. This is just another fish fry. Like any other fish fry, it is good. Nothing exceptional. Why in the world do you need aluminium foil for ? Reply March 8, 2004 - 12:00 am Just want to know what for the aluminium foil is. is it for wrapping the fish after marinating and microwave? in any case, the dish is tasty Reply November 29, 2003 - 12:00 am Your fish tasted really, really, really good!!!! The fish were so good that I actually ate FOUR at one meal (this is a lot for me!). I request you to try this recipe, it WILL be WORTHWHILE!!!!!!!! Reply December 16, 2007 - 12:00 am excellent recipe . the best karimeen fry i ever made. can we use the same recipe for other fishes also? Reply Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.