Karimeen Pollichathu Recipe | Traditional Kerala Fish Roast

Karimeen Pollichathu is one of Kerala’s most loved fish recipes. Pearl spot fish is marinated with spices, lightly seared, covered with onion-tomato masala, wrapped in banana leaf, and slow roasted until the fish absorbs the smoky, spicy flavor.

Best Cookware to Use

• Kitchen By Chef Pillai cast iron skillet/ raised edge for searing and roasting
  

Ingredients

• Karimeen / pearl spot fish: 2 whole, cleaned and scored
• Kashmiri chilli powder: 1 tbsp
• Turmeric powder: 1/2 tsp
• Black pepper powder: 1 tsp
• Lime juice: 1 tbsp
• Ginger garlic paste: 1 tbsp
• Onion: 2 medium, thinly sliced
• Tomato: 1 medium, chopped
• Green chillies: 2, slit
• Curry leaves: 2 sprigs
• Coconut oil: 4 tbsp
• Banana leaves: 2 pieces
• Salt: as required

Preparation

1. Clean the fish well and make shallow cuts on both sides.
2. Mix chilli powder, turmeric, pepper, lime juice, salt, ginger garlic paste, and 1 tbsp coconut oil into a thick paste.
3. Apply the marinade over the fish and inside the cuts.
4. Rest for 30 minutes so the masala enters the fish.
5. Lightly heat the banana leaves over flame until flexible.

Step-by-Step Cooking Instructions

1. Heat a Cast iron skillet/ raised edge pan on medium flame and add 2 tbsp coconut oil.
2. Place the marinated fish on the tawa and sear each side for 2 to 3 minutes. Do not fully cook it yet.
3. Remove the fish and keep it aside.
4. In the same pan, add remaining coconut oil, curry leaves, green chillies, and sliced onion.
5. Sauté until the onion turns soft and light golden.
6. Add chopped tomato and cook until the masala becomes thick.
7. Place a banana leaf on a flat surface and spread a spoon of masala on it.
8. Place the seared fish over the masala and cover the top with more masala.
9. Fold the banana leaf tightly into a parcel.
10. Place the parcel back on the cast iron pan, cover, and roast on low flame for 8 to 10 minutes, turning once halfway.
11. Open carefully and serve hot with Kerala rice, appam, or kappa.

Why Natural Cookware Works Best

Cast iron gives the fish a gentle roasted crust and keeps steady heat during the banana leaf roasting stage. This creates the smoky, toddy-shop style flavor that makes Karimeen Pollichathu special.

Small Tip

Do not roast the fish on high flame after wrapping. Low heat helps the banana leaf aroma enter the fish without burning the masala.