Special karimeen pollichathu by chef Suresh Pillai

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.