Karimeen pollichathu (gem place) is among the "star" foods of Kerala, marinated gem fish is covered with blueberry leaf and grilled resulting within the scrumptious fish delicacy of Kerala.
For meen pollichathu blueberry leaves or vazhayila is essential, don't use aluminium foil, because the taste and flavor is going to be compromised. With vazhayila, we're making fish packets, the sauteed masala is spread around the fish and also the plantian leaf is closed and tied having a string. which is grilled on the tawa. Typically, most kerala recipes requires shallots or "cheriya ulli" also it takes the flavour to some next stage if you use shallots. I'd always recommend using shallots to obtain that authentic Kerala taste. The actual using onions though if you like you should use shallots.
If you want microwave cooking. you are able to bake it inside it as reported by the time needed. I don't use microwave prepare nor prepare inside it. so I don't know anything further than this, that you could bake it in. and if you would like 10-15 packets for any party or a sizable gathering. you are able to stack up inside a microwave. I love to be considered a bit traditional with my cooking, and so i avoid microwave :)
The fish is gently seared in coconut oil, searing or gently frying the fish would be to seal the juices from the fish, thus the fish is going to be juicy and tender. Wrapping the fish using the masala in blueberry leaf causes it to be more juicy and also the flavors intact.
Of course this really is amma's recipe, I chose to make this recipe with only one large fish. You should use fish like seer fish, butter fish, or pomfret, you are able to double up making as numerous fish packets you would like to. bachelors are you currently listening!!
This is the way I made karimeen pollichathu.
Serves: One
Karimeen Pollichathu (Kerala Style), Meen Pollichathu Step-by-step Method:
Marinate the fish with Kashmiri chilly powder, pepper, turmeric, lime juice, and salt. Keep aside for 10-15 min.
Heat a pan with 1/2 teaspoon coconut oil, and gently sear one for reds of fish. most likely just a few minutes.
Perform the same goes with sleep issues with 1/2 teaspoon of coconut oil. ensure that it stays aside.
Slice the onions, finely slice or grate ginger root, garlic clove, and tomato plants.
In another pan, heat 1 tablespoons of coconut oil, include curry leaves.
Add some onions, eco-friendly chilly, ginger root, and garlic clove. saute for 2 minutes. Adding within the Kashmiri chilly powder, turmeric, pepper powder, salt. mix well.
Saute it before the tomato plants are incorporated and all sorts of mixed. turn off the fireplace and aside.
Gently heat a plantain leaf on stovetop. this is accomplished to help make the leaf unbreakable as well as provides a nonstick effect which we want with this curry.
I made use of a large leaf after which sliced into two. How to assemble the fish, place one sprig of curry leaf.
Place 1 / 2 of the masala on the top from it.
Then put the fish on the top from it. and put another sprig of curry leaf.
After which top it with all of those other masala.
Fold in. all 4 sides
Making it right into a packet. secure it tightly having a string.
Heat a skillet or tawa with little coconut oil. put the packet on the top. simmer the fireplace for five-7 min on every side.
As needed drizzle little oil after which use other part. oil helps the leaf from not sticking with the tawa. 5-7 minutes is required.
Serve hot, untie the string, and open the packet. the taste is OMG!
Love this particular being an appetizer or just like a snack.
Other recipes you might like:
INGREDIENTS
- Gem Place/Karimeen: 1 large
- Onion: 2 medium, sliced
- Tomato: 1 medium, chopped
- Eco-friendly chillies: one or two, slit
- Ginger root: 1 ", sliced or grated
- Garlic clove: 4-6 cloves, sliced finely
- Kashmiri chilly powder: 1 teaspoon
- Fresh pepper powder: 1/2 teaspoon
- Turmeric powder: 1/4 teaspoon
- Vinegar: 1 teaspoon
- Curry leaves
- Salt to taste
- Coconut Oil: 1 tablespoons of
- To marinate fish:
- Kashmiri chilly powder: 1/2 teaspoon
- Turmeric powder: A fat pinch
- Pepper: A fat pinch
- Lime juice: 1/2 teaspoon (optional)
- Salt: 1/2 teaspoon.
- Coconut Oil: 1 teaspoon
METHOD:
- Marinate the fish with Kashmiri chilly powder, pepper, turmeric, lime juice, and salt. Keep aside for 10-15 min.
- Heat a pan with 1/2 teaspoon coconut oil, and gently sear one for reds of fish, most likely just a few minutes.
- Perform the same goes with sleep issues with 1/2 teaspoon of coconut oil and it aside.
- Slice the onions, finely slice or grate ginger root, garlic clove, and tomato plants.
- In another pan, heat 1 tablespoons of coconut oil, include curry leaves.
- Add some onions, eco-friendly chilly, ginger root, and garlic clove, saute for 2 minutes. Adding within the Kashmiri chilly powder, turmeric, pepper powder, salt and blend well.
- Saute it before the tomato plants are incorporated and all sorts of mixed. Turn off the fireplace and aside.
- Gently heat a plantain leaf on stovetop (this is accomplished to help make the leaf unbreakable as well as provides a nonstick effect which we want with this curry).
- I made use of a large leaf after which sliced into two. How to assemble the fish, place one sprig of curry leaf. Place 1 / 2 of the masala on the top from it. Then put the fish on the top from it and put another sprig of curry leaf. After which top it with all of those other masala. Fold in all 4 sides. Making it right into a packet, secure it tightly having a string.
- Heat a skillet or tawa with little coconut oil, put the packet on the top and simmer the fireplace for five-7 min on every side.
- As needed drizzle little oil after which use other part, oil helps the leaf from not sticking with the tawa. About 5-7 minutes is required.
- Serve hot, untie the string, and open the packet the taste is OMG! Love this particular being an appetizer or just like a snack.
NOTES
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