Dharmajan's special boiled pallathi


Actor Dharmajan's love for seafood is no big secret. It was this undying love for fish that prompted him to open fish stalls, called Dharmoos Fish Hub, which sell fresh fish at reasonable price. More than the big and costly fishes like the seer fish, the actor enjoys small fishes like orange chromide (pallathi), false white sardines (nandan), anchovies and cod fish (mullan). "Unlike the big ones, small fish are storehouses of calcium," says Dharmajan.

The actor says that people are reluctant to buy small fishes as it is a strenuous job to clean them. Dharmajan insists that the customers visiting the fish stalls owned by him, shouldn't turn their faces away from the small fish just because they are difficult to clean.

Pallathi thilapichathu or boiled orange chromide has been his most favourite dish since childhood. It was his beloved mother who taught him how to cook this special dish.


½ kg orange chromide (cleaned)
Crushed chillies, as required
3 green chillies
4 shallots (crushed)
½ tsp turmeric powder
Salt as required
2 cloves Malabar tamarind (soaked in water)
A bunch of curry leaves
Coconut oil, as required


Heat a mud chatty and pour some coconut oil 
Add the crushed shallots and green chillies 
Sauté well
Into it add the crushed chillies and turmeric powder and sauté
Add the Malabar tamarind along with the water and salt as required
When this begins to boil, add the cleaned orange chromide
Allow the fish to cook
When the water begins to get reduced, add the curry leaves and rotate the mud chatty to mix everything together.


Do not use a spoon to mix as it may break the small fish.

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