Karimeen(Pearlspot) Polichathu

Yum

           This is not the traditional way to make Karimeen Polichathu.
In this recipe the fish and the masala is cooked in water minus the banana leaf. I wouldn't call it a fish curry though, none the less the flavour is good.

Ingredients:

500g.           -   Karimeen(White Pomfret/ Avoli can also be used)   
2 tbsp.         -   Red Chilli Powder
15 No's        -   Shallots       
1 cup           -   water
2 Sprig's       -   Curry Leaves
1 Tbsp.        -    Coconut Oil 
Salt as required

For Grinding:

 5 no's.         -    Green chilli
20 no's.        -    Shallots (Onions can also be used)
2 Sprig's       -    Curry leaves
      

 Method:

1. Clean the Fish and make slits on both sides of the fish.
2. Very lightly grind the chilli powder and the shallots and incorporate the salt in it.
3. Rub this mixture on the outside and inside of the fish.
4. Take a flat clay pot and place the curry leaves in it, over this place the prepared fish and pour water over it. Cook this over low flame.
5. When it is half done, flip the fish over.
6. Spread the grounded mixture of green chilli and shallots over the flipped over fish and pour very little water in to it. Allow to boil.
7. After 2 mins. and when you have the desired amount of gravy pour the coconut oil and remove from flame. And it's ready to serve.

     Recipe source: Vanitha magazine