Spicy Fish Wrap with Mango Paste and Coconut Milk | Karimeen pollicahthu with mango paste2018-12-06
Average Member Rating
(5 / 5)
6 People rated this recipe
Spicy Fish Wrap with Mango Paste and Coconut Milk | Karimeen pollicahthu with mango
Traditional karimeen pollichathu with mango paste and coconut milk
Spicy Fish Wrap with Mango Paste – Mouth watering spicy fish wrap made with ground raw mango paste, curry leaves paste, coconut milk and cooked in banana leaf. Fish wrap in banana leaf is also known as karimeen pollichathu which is a traditional dish of Kerala. In this recipe I have added cooked raw mango paste; curry leaves paste and thick coconut milk for a unique taste and aroma. I have already tried nadan karimeen pollichathuKarimeen Fry,Ayala Pollichathu(with step by step photos) and Mathi pollichathu. Hope you will like these recipes too.
To Fry Karimeen
4 no of Karmieen / Pearl Spot
1 tbsp. of ginger garlic paste
1 spn. of chilli powder
1/2 spn. of turmeric powder
2 spn. of lemon juice
3 springs of curry leaves
Salt as required
2 tbsp. of oil
2 cup of chopped shallots
2 tbsp of ginger garlic paste
2 tbsp of chopped green chilli
1 no of Mango
5 springs of curry leaves
2 no of chopped tomatoes
1 ½ spoon of kashmiri chilli powder
1 spoon of turmeric powder
¼ spoon of coriander powder
A pinch of fenugreek powder
6 no of fenugreek seeeds
1/6 spoon of pepper powder
1 cup of thick coconut milk
Salt as required
3 tbsp of Coconut oil
4 no of Banana Leaf
Karimeen pollichathu Preparation Method
Grind chilli powder,turmeric powder,curry leaves,ginger garlic paste,lemon juice and salt to smooth fine paste.
Marinate fish with this paste and keep aside for 15 minute.
Heat oil in a pan.
Shallow fry fish up to 10-15 minutes.Keep aside
peel off mango and cut in to pieces. Add little water and cook for five minutes.
Once the mango pieces are cooked, mash it well using a spoon or using hand. Keep aside.
Grind curry leaves with 2 spoon of water. Keep aside.
Heat coconut oil in a clay pot. Add fenugreek seeds and fry for a while.
Add chopped shallots, green chillies, salt and fry till golden brown color
Add ginger garlic paste and saute till raw smell goes off.
Add chopped tomatoes and fry till it become mushy.
Once tomatoes are cooked add mango paste and curry leaves paste. Fry for 1-2 minutes.
Add chilli powder,turmeric powder,fenugreek powder,salt,coriander powder and pepper powder.Saute for 1 minute in low flame.Add lemon juice last and mix well.
Check salt and thick coconut milk. Cover the lid and cook for 1-2 minutes in low flame
The masala should not be watery. It should be in thick consistency. If extra water is there remove the lid and cook for another few minutes
Remove from flame.
Take banana leaf and show it to flame till it become soft (To wrap the banana leaf easily).
Take the leaf and add of layer of masala . Add fried fish on top of the masala and cover the fish again with masala. All the part of fish should be covered with masala.
Fold the leaf as from all the sides.You can tie the leaf with a thread.I used one more heated banana leaf instead of thread.
Heat a tawa or nonstick pan with 1 spn. of oil(preferred coconut oil)
Place the packed fish and cook in low flame (6-8 minute each side)
Drizzle some oil on the top of leaf and turn carefully to cook the other side.
Once it it cooked both the sides,remove from fire and open.
Serve hot with rice,appam.
Here I used 4 karimeen, so we need 4 banana leaves for each.
You can also use sliced onion instead of shallots