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
- Rinse and clean the fish. Pat dry with kitchen paper.
- In a bowl, mix together the turmeric powder, black pepper powder, cinnamon powder and lemon juice.
- Rub this mixture onto the fish and set aside.
- In a large skillet, heat the oil over medium-high heat.
- When the oil is hot, add the chopped onions and green chillies. Saute for about 4 minutes until the onions are just turning golden.
- Add the chopped tomatoes and cook for 5 more minutes until the tomatoes are softened.
- Pour in the coconut milk and reduce the heat to low. Cook for 10 minutes while stirring occasionally.
- 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.
- Turn off the heat and garnish with chopped coriander leaves.
- 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
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