Karimeen pollichathu, fish cooked in banana leaf
Fish tales

Karimeen Pollichathu – Fish in banana leaves

Recipe (dinner)

Cook your fish in a package made of banana leaves! This traditional dish from India will stun anyone you serve it to!

  • 1

    Mix the chilli powder, turmeric powder, juice of ½ a lemon, a pinch of salt and a bit of water together so it becomes a smooth marinade.
    Score the clean Pearl Spot fish. Put on plastic gloves and cover the fish in the marinade.

  • 2

    Put coconut oil in a pan and pan-fry the fish 2-3 minutes each side.
    For the masala: Add the coconut oil, mustard seeds, fennel seeds, chopped ginger, chopped garlic, chopped green chilli, fresh curry leaves and chopped onion to a pot and put it on a stove. Let it simmer until the ingredients start to get golden brown, then add the chilli and turmeric powder, a bit of salt and the tomato puree. Let it simmer for another 5-10 minutes on low heat. Add the coconut milk and let it simmer for 1-2 more minutes.

  • 3

    Roast the banana leaves for a few seconds above the stove.
    Add the masala on the banana leaves, put the fish on top and finish with some more masala on the fish.

  • 4

    Fold the banana leaves and roast it in a pan for a few minutes without oil.
    Your fish in banana leaves is ready!


  • - Pearl spot fish (or any other small white fish)

  • - Banana leaves

  • - 1 tsp chili powder

  • - 1/2 tsp turmeric powder

  • - half a lemon

  • - salt

  • - water

  • - 2 tbsp coconut oil

  • - 1/2 tsp mustard seeds

  • - 1/2 tsp fennel seeds

  • - 1 tsp chopped ginger

  • - 1 tsp chopped garlic

  • - fresh curry leaves

  • - 3 tbsp chopped onion

  • - 1/2 tsp chili powder

  • - 1/2 tsp turmeric powder

  • - salt

  • - 3 tbsp tomato puree

  • - 1,5 tsp coconut milk

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