Special karimeen pollichathu by chef Suresh Pillai

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Karimeen or pearl spot, which is the state fish of Kerala, is one of the most loved freshwater fishes here. Pearl spot baked with coconut shards and ivy gourd is delicious and easy to cook as well. This dish is extremely healthy as only a spoon of oil is added in it. It is a filling meal and tastes best when served hot. Check out how to bake karimeen with coconut and ivy gourd.

Ingredients

Garlic

Shallots

Green chillies

Curry leaves

Rock salt

Black pepper

Coconut oil

Ivy gourd

Coconut shards

Spring onion

Preparation

Crush the garlic, shallots, green chillies and curry leaves

Add the rock salt, pepper and some coconut oil into it

Mix well

Marinate the cleaned pearl spot with this masala

Keep the marinated fishes aside for at least half an hour

Rub some oil on a plantain leaf

Place the marinated pearl spots in the leaf

Add the ivy gourd pieces, spring onion and coconut shards too

Preheat the oven to 180 degree Celsius

Bake the plantain leaf packet for 20 minutes.

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