Fish marinated in spicy, tangy sauce and cooked in banana leaf is a special preparation in Kerala and it’s considered to be a delicacy.

Here I’m using a pearl spot fish (Karimeen).This fish can be found in fresh waters of Srilanka and Kerala. If it’s not available where you stay, you can use red mullet as well.

Here I’ve not fillet the fish, but if you want you can fillet the fish and sandwich some masala in between the fillets, cook it wrapped in banana leaf or in baking paper.  Its a spicy and tangy dish which can be prepared ahead of time. It can stay in room temperature for up to 5hrs.

You will need a banana leaf for this preparation to get an authentic flavour and taste. If you don’t have a banana leaf you can use parchment paper. Avoid using foil paper as we’re adding vinegar to this dish.

Prep time : 20 minutes

Cooking time : 20 mts

Serves : 4

IMG_0927.jpgsize60,80

Ingredients for marination :

  • Chilli powder – 1/4 tsp
  • Coriander powder – 1/2 tsp
  • Turmeric powder – 1/8 tsp
  • Black pepper powder – 1/4 tsp

Marinate the fish with these ingredients and keep it in the fridge for atleast an hour. You can keep it overnight.

Ingredients for the masala:

  • Fish – 500 g (cleaned, whole or fillet)
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Curry leaves – 4 stems
  • Onion – 2 medium (diced) / small shallots are the best – 1/2 cup
  • Ginger – 2″ (julienne)
  • Garlic – 7 (julienne)
  • Tomato – 2 cubed
  • Green chillies – 3 (slit in the middle)
  • White vinegar – 1/4 cup
  • Oil – 2 tsp (coconut oil is best if not any non flavoured oil will do)
  • Salt – ~1/2 tsp

Spice mix :

  • Chilli powder / paprika – 1 tsp ( adjust the heat according to your taste)
  • Coriander powder – 1/2 tsp
  • Turmeric powder – 1/8 tsp
  • Fenugreek powder – 1/8 tsp (optional)

Method :

  1. To prep the banana leaf, wash and clean the leaf.
  2. Switch on the fire and keep the leaf on top of the fire without fully touching the flame.
  3. You’ll see that the leaf starts to change its colour, this will make the leaf playable and not to break while wrapping the fish.
  4. Heat a pan and add oil to it.
  5. Add mustard and cumin seeds and allow it to splutter.
  6. Add in the curry leaves and ginger and garlic and saute for a minute.
  7. Add in the onions and green chillies and allow it to soften.
  8. Lower the fire and add in the spice mix and saute for few seconds.
  9. Now you can add tomatoes and salt and allow the tomatoes to soften and blend to make a masala.
  10. When everything is well done add in the vinegar and cook for a few seconds.
  11. When the masala is well combined, it should not be watery, switch off the gas.
  12. Allow the masala to cool down slightly.
  13. If you’re using whole fish spread the masala on top and bottom and the stomach cavity of the fish and wrap it in banana leaf. And if you’re using fillet, spread a table spoon of masala on the banana leaf and keep one piece of fillet on top of it. Spread another layer of masala on top of the fish and cover it again with masala and wrap it with the leaf.
  14. Keep a flat pan to heat and place this wrapped fish on th pan and cover it with a lid. Keep the heat at medium otherwise the leaf will burn fast and the fish will not be cooked properly.
  15. After 8 to 10 mts slowly turn and fish and cook the other side.
  16. It’ll take only 15 to 20 mts to cook the fish if you cook it for longer it will become dry.
  17. Enjoy with cooked rice ! 🙂

 

Tangy fish in banana leaf (Karimeen pollichathu)
 
Prep time
Cook time
Total time
 
A spicy and sour masala fish for rice or with salad and yogurt
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • For margination
  • Chilli powder - ¼ tsp
  • Coriander powder - ½ tsp
  • Turmeric powder - ⅛ tsp
  • Black pepper powder - ¼ tsp
  • Marinate the fish with these ingredients and keep it in the fridge for at least an hour. You can keep it overnight.
  • For the masala
  • Fish - 500 g (cleaned, whole or fillet)
  • Mustard seeds - ¼ tsp
  • Cumin seeds - ¼ tsp
  • Curry leaves - 4 stems
  • Onion - 2 medium (diced) / small shallots are the best - ½ cup
  • Ginger - 2" (julienne)
  • Garlic - 7 (julienne)
  • Tomato - 2 cubed
  • Green chillies - 3 (slit in the middle)
  • White vinegar - ¼ cup
  • Oil - 2 tsp (coconut oil is best if not any non flavoured oil will do)
  • Salt - ~1/2 tsp
  • Spice mix :
  • Chilli powder / paprika - 1 tsp
  • Coriander powder - ½ tsp
  • Turmeric powder - ⅛ tsp
  • Fenugreek powder - ⅛ tsp (optional)
Instructions
  1. To prep the banana leaf, wash and clean the leaf.
  2. Switch on the fire and keep the leaf on top of the fire without fully touching the flame.
  3. You'll see that the leaf starts to change its colour, this will make the leaf playable and not to break while wrapping the fish.
  4. Heat a pan and add oil to it.
  5. Add mustard and cumin seeds and allow it to splutter.
  6. Add in the curry leaves and ginger and garlic and saute for a minute.
  7. Add in the onions and green chillies and allow it to soften.
  8. Lower the fire and add in the spice mix and saute for few seconds.
  9. Now you can add tomatoes and salt and allow the tomatoes to soften and blend to make a masala.
  10. When everything is well done add in the vinegar and cook for a few seconds.
  11. When the masala is well combined, it should not be watery, switch off the gas.
  12. Allow the masala to cool down slightly.
  13. If you're using whole fish spread the masala on top and bottom and the stomach cavity of the fish and wrap it in banana leaf. And if you're using fillet, spread a table spoon of masala on the banana leaf and keep one piece of fillet on top of it. Spread another layer of masala on top of the fish and cover it again with masala and wrap it with the leaf.
  14. Keep a flat pan to heat and place this wrapped fish on th pan and cover it with a lid. Keep the heat at medium otherwise the leaf will burn fast and the fish will not be cooked properly.
  15. After 8 to 10 mts slowly turn and fish and cook the other side.
  16. It'll take only 15 to 20 mts to cook the fish if you cook it for longer it will become dry.
  17. Enjoy with cooked rice ! 🙂