Karimeen Pollichathu

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 kg (4 to 5 nos) - Pearl fish (Karimeen)
  • 10 nos Black pepper (crushed)
  • 5 nos Button onions (Kunjulli)
  • 10 nos Whole red chillies(Kollamulaku)
  • 1/2 inch long Ginger
  • 1 no Garlic pods
  • 1/2 tsp - Turmeric powder
  • 1 tbsp - Red chilli powder
  • Salt as require
  • 2 stalks Curry leaves
  • 1 cup - Coconut oil
  • 1 roll Aluminum foil
  • For the Gravy:
  • 1 cup - Button onions (Kunjulli)
  • 1 tsp - Red chilli powder
  • Salt as require
  • 2 stalks Curry leaves

How to Make Karimeen Pollichathu

  • For cleaning the pearl fish:
  • Pearl fish comes with a coating of thick scales which has to be sliced off with a sharp knife, keeping the head and tail intact.
  • Rub the fish on rough surface (on a cutting board) with salt and clean inside out.
  • Wash with clean water and soak them in curd/lemon juice to get rid of the any bad smell of the fish.
  • After half an hour, take the fish out of the curd/lemon juice and wash in clean water.
  • Make slits through the fish diagonally.
  • For preparing the masala:
  • Grind together black pepper, small onions, red chillies, ginger and garlic into a coarse paste.
  • Add red chilli powder, turmeric and salt and little water to make the masala to a paste form.
  • Rub it all over the fish inside out.
  • Keep the curry leaves pasted to the fish too.
  • Refrigerate it covered for about half an hour for the masala to be absorbed into the fish.
  • Take out and fry in coconut oil on both sides, until it turns dark brown.
  • Serve hot on a plantain leaf.
  • For making the gravy:
  • Take out the excess oil from the above frying pan.
  • Heat up the remaining masala dust and oil.
  • Fry half-cup button onions along with curry leaves.
  • When they turn light brown, pour the gravy over the fish.