Indian
Karimeen Pollichathu
“A succulent pearl spot fish marinated in spices and steamed in banana leaves, locking in flavors from Kerala's backwaters.”
Medium1 hour
Where it comes from
Karimeen Pollichathu reflects Kerala's backwater cuisine, where banana leaf steaming imparts a unique earthy aroma.
Follow the thread
On the Palate
What goes into it
Proteins
Vegetables
Herbs & Spices
Dairy & Fats
How it's made
- 1
Clean and marinate the karimeen with a blend of ginger, garlic, Kashmiri chili, turmeric, and tamarind.
- 2
Heat coconut oil and briefly fry curry leaves to enhance aroma.
- 3
Wrap the marinated fish in banana leaves, securing with a string.
- 4
Steam the wrapped fish until tender and infused with the marinade.
- 5
Unwrap and serve hot, garnished with fresh curry leaves.
