Ikmage Source : keralatourism.org
Introduction
A Kerala backwater specialty where fresh pearl spot fish is marinated and grilled in banana leaves with a rich masala. Ingredients
- 2 whole karimeen (cleaned)
- 1 tbsp red chili powder
- ½ tsp turmeric
- 1 tsp black pepper powder
- 1 tbsp lemon juice
- 1 cup onion-tomato masala
- 2 banana leaves
- Coconut oil as needed
Instructions
Marinate fish with spices and lemon juice for 30 mins. Spread masala over fish, wrap in banana leaves, and grill till cooked.
Pro Tips
Use tender banana leaves to avoid tearing.
Cook on low flame for enhanced flavor.
Serving Suggestions
Serve hot with steamed rice or appam.
Fun Fact
Pearl spot fish is considered a delicacy and is protected under Kerala’s fishery laws.