Karimeen Pollichathu
Karimeen is nutrient-dense seafood. It has a high protein content, is low in fat, and is high in omega 3 fatty acids, riboflavin, and vitamin D, as well as minerals like phosphorus and calcium.
Equipment
- 1 Pan Tawa also may be ok
Ingredients
- 1 whole karimeen (pearl spot fish)
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 lemon, juiced
- 1 egg, beaten
- 1 tsp black pepper
- 1 inch piece of ginger, minced
- 4 cloves garlic, minced
- 2 tbsp palm oil
- 1 onion, sliced
- 1 tomato, sliced
- 2 cocum (puli)
- 1 banana leaf
- 3 red chillies, chopped
- 3 green chillies, chopped
- 2 tbsp coconut oil
Instructions
- Clean the karimeen, removing the scales and the gut. Cut a few slits on both sides of the fish.
- In a bowl, mix together the turmeric powder, salt, lemon juice, beaten egg, black pepper, ginger, and garlic. Rub this mixture all over the karimeen, inside and out. Let it marinate for at least 30 minutes.
- Heat palm oil in a pan and sauté the onions until they turn translucent. Add the sliced tomatoes, red chillies, green chillies, and cocum. Cook until the tomatoes are soft and mushy. Remove from heat and set aside.
- Take the banana leaf and place the marinated karimeen on it. Spread the onion-tomato mixture on top of the fish.
- Wrap the banana leaf around the fish, making sure to secure the ends with toothpicks.
- Heat a pan or tawa and add 2 tbsp of coconut oil. Place the wrapped fish on the tawa and cook on medium heat for 15-20 minutes, turning it over once, until the fish is cooked through.
- Serve hot with rice.
Notes
Nutrition Information: This recipe yields approximately 2 servings. Each serving contains approximately:
- Calories: 370
- Protein: 28g
- Fat: 26g
- Carbohydrates: 9g
- Fiber: 3g
- Sodium: 689mg
