Kerala Fish fry Recipe | Karimeen pollichathu Recipe
Karimeen pollichathu, also known as "fish fry" in English, is a traditional and popular dish from the southern Indian state of Kerala. This dish is made with a freshwater fish called "karimeen" (also known as "pearl spot fish"), which is marinated in a blend of spices and then wrapped in banana leaves before being grilled or fried.
Ingredients
- 2 fish fillets fresh (Karimeen) or frozen (any),
- ½ tsp turmeric powder
- 1 tsp black pepper powder
- 2 tbsp lemon juice
- 1 tbsp dried parsley
- 1 curry leaves optional
- ¼ tsp Red Chilli Powder
- 1 tsp red chilli paste
- Salt
- 2 -3 tbsp Oil mustard oil for any vegetable oil
To Serve with:
- lemon
- Onions
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Clean the fresh fish first and if using frozen, defrost the fish first.
- Cut the fish into medium pieces and transfer to a bowl.
- Now, add all the ingredients except curry leaves (if using) and oil.
- Rub the masala on fish nicely so that fish pieces can get coated evenly. Marinate for 30 minutes.
Cooking
- Heat oil in a pan over medium flame. Make sure oil is hot enough before placing the fish pieces.
- Once the oil is hot, turn the flame to low and add curry leaves first, then gently place the marinated fish pieces into the oil.
- Fry them evenly from both sides until cooked through and fish turn crisp. You can cover the pan also for faster cooking.
- Be careful while flipping the fish pieces as it can break apart. The fish may take approx. 4-5 minutes in total to cook properly. You can cook the fish further in the banana leaf for traditional kerala style cooking. See notes.
- Once fish is cooked through, gently transfer to the serving plate.
- Serve Kerala Fish Fry with steamed rice and onion rings. It is best served immediately while fish is hot.
Equipment Used for This Recipe
- Notes & Tips
Notes & Tips
For Banana Leaf Cooking:
- Remove the fish from the pan and place it on a banana leaf.
- Fold the banana leaf around the fish to create a parcel and tie with a thread.
- Place the parcel on a grill or in a preheated oven and cook for an additional 10-15 minutes, or until the banana leaf is slightly charred.
- Remove the parcel from the grill or oven and carefully unwrap it.
- If you are also living at a place where fresh fish is not easily available like Berlin, then can also use frozen fish.
- Adjust salt and spices as per your taste preference.
- You can also fry 1-2 green chilies along with the fish for spicier taste profile.
- Drizzle 1-2 tsp lemon juice before serving the fish for a tangy taste.
- Any leftover Kerala Fish Fry can be stored in an airtight container in the refrigerator. Simply, microwave or reheat on stove before serving.
- If you are unable to find karimeen fish, any other firm white fish can be used as a substitute.
- Banana leaves are typically used to wrap the fish, but aluminum foil can be used as an alternative.
- The fish can also be fried instead of grilled, if desired.
Nutrition Information (Note: Approximate)
Nutrition Facts
Kerala Fish fry Recipe | Karimeen pollichathu Recipe
Amount per Serving
Calories
40
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.3
g
2
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
0.3
mg
0
%
Sodium
5
mg
0
%
Potassium
51
mg
1
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
0.4
g
0
%
Protein
0.5
g
1
%
Vitamin A
65
IU
1
%
Vitamin B1
0.003
mg
0
%
Vitamin B2
0.02
mg
1
%
Vitamin B3
3
mg
15
%
Vitamin B5
0.03
mg
0
%
Vitamin B6
0.02
mg
1
%
Vitamin B12
0.01
µg
0
%
Vitamin C
9
mg
11
%
Vitamin D
0.01
µg
0
%
Vitamin E
1
mg
7
%
Vitamin K
11
µg
10
%
Calcium
13
mg
1
%
Iron
0.4
mg
2
%
Magnesium
5
mg
1
%
Zinc
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.