Karimeen Pollichathu Grill

Ingredients

• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🌶️Green Chili2
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🍋Lemon1
  
• 🍋Lime2
  
• 🐟Fish500 g, steaks
  
• 🌶️Red Chili Powder1-2 tsp
  
• 🫙Mustard Oil4 tbsp, for shallow frying
  
• 🌿Banana Leaves1 cup, chopped
  
• 🥥Grated Coconut1 cup
  
• 🌾Semolina (Rava)4 tbsp, for coating
  

Instructions

1. 1

   Wash and pat the fish absolutely dry; score the flesh and rub with lemon, salt and turmeric.

2. 2

   Rub the marinade of the banana leaves and spices into the scores; rest it in the fridge.

3. 3

   Mix the coating: semolina or rice flour with a pinch of chili; press it onto the fish on all sides.

4. 4

   Shallow-fry in hot oil, 4-5 minutes a side, till deep gold and crisp at the edges; drain on a rack.

5. 5

   Serve hot with onion rings, lemon and green chutney; a dusting of chaat masala finishes it.