Karimeen Pollichathu

Ingredients

• 🫙Ginger Garlic Paste1 tsp
  
• 🧂Saltto taste
  
• 🌶️Green Chili2, finely chopped
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🫙Vegetable Oilfor deep frying
  
• 🫙Asafoetidaa pinch
  
• 🍋Lime2
  
• 🐟Fish500 g, steaks
  
• 🌾Gram Flour1 cup
  
• 🌶️Ajwain1/2 tsp
  
• 🌿Banana Leaves1 cup, chopped
  
• 🌾Rice Flour2 tbsp
  
• 🥥Grated Coconut1 cup
  

Instructions

1. 1

   Combine the fish with the banana leaves and the flours; add water slowly — the batter should coat a spoon, not run off it.

2. 2

   Warm the oil till a test droplet sizzles and floats at once; too cool and everything goes greasy.

3. 3

   Drop spoonfuls of the batter into the oil without crowding; they should each have room to swim.

4. 4

   Fry till deep gold, flipping once, then lift out and drain on a rack — paper towels steam the bottoms soft.

5. 5

   Serve hot with chutney and fried green chilies, dusted with chaat masala if you're feeling street.