Tamarind water: Soak tamarind in warm water for 10 mins and extract juice.Keep aside. Base mixture: In a vessel, add tamarind water, chopped tomatoes, green chilies, crushed garlic, turmeric, red ...

One of Kerala’s signature dishes, Karimeen Pollichathu features the pearl spot fish marinated in spices, wrapped in banana leaves, and pan-fried to perfection. The banana leaf infuses the fish ...