Karimeen Pollichathu is a kid-friendly and healthy Indian dish, perfect for toddlers in Australia. This traditional Kerala dish is made with pearl spot fish and is cooked with a delicious blend of spices and coconut milk. It’s a mild and tasty entrée, offering added benefits of Omega-3 fatty acids and lean protein. Serve with steamed rice for a wholesome and nutritious meal for the whole family to enjoy.

General Information

Servings: 4-6 Keywords: Karimeen Pollichathu, Fish curry Calories: 500 Protein: 25 g Carbs: 10 g Fats: 20 g Preparation Time: 20 minutes Cooking Time: 40 minutes

Ingredients

• 6 Karimeen or pearl-spot fish (approx. 800g)
• 600ml coconut milk
• 2 onions (150-200g), finely chopped
• 2 medium-sized tomatoes (200-250g), chopped
• 1 teaspoon turmeric powder
• 2 green chillies, finely chopped
• 1 teaspoon black pepper powder
• A pinch of cinnamon
• 2 tablespoons of cooking oil
• 2 tablespoons of lemon juice
• A handful of chopped coriander leaves for garnish

Directions

1. Rinse and clean the fish. Pat dry with kitchen paper.
2. In a bowl, mix together the turmeric powder, black pepper powder, cinnamon powder and lemon juice.
3. Rub this mixture onto the fish and set aside.
4. In a large skillet, heat the oil over medium-high heat.
5. When the oil is hot, add the chopped onions and green chillies. Saute for about 4 minutes until the onions are just turning golden.
6. Add the chopped tomatoes and cook for 5 more minutes until the tomatoes are softened.
7. Pour in the coconut milk and reduce the heat to low. Cook for 10 minutes while stirring occasionally.
8. Gently lower the marinated fish into the skillet. Simmer for 15-20 minutes, flipping the fish once in the middle, until the fish is cooked through.
9. Turn off the heat and garnish with chopped coriander leaves.
10. And voila! Your Karimeen Pollichathu is now cooked and ready to be served!

Recommended Sides

• Boiled rice
• Rice Appam (rice pancake)
• Stewed pineapple slices
• Fried plantains