Courtesy: Dorothy Fernandez
Traditional “Meen Pollichathu” is nothing like the present day preparation, where the fish is fried and then coated with masala & wrapped in banana leaf.
This recipe is from Kollam & let me tell you, I have tasted this yummy pollichathu only there. And another point to note here is, the use of the leaves of the tree lettuce to wrap the fish. Every home would have one growing in their back yard or along the fence. These eaves are edible. Of course, you can use banana leaves instead.
INGREDIENTS:
Fish: 4 (mackerels, pomfret or sardines can be used)
Red chilli powder: 2 tsps
Ginger: 1” piece
Shallots: 6
Curry leaves: a few
Tamarind: a small ball
Black pepper: 1 tsp
Jeera/cumin: 1/2tsp
Fenugreek/methi: 1/4tsp
Salt to taste
Oil: 1 tsp
Tree lettuce leaves
METHOD:
Grind all except fish, oil & tree lettuce leaves.
Make slits on both sides of fish, apply masala & keep aside for half an hour.
Rub a little oil on the leaf & place a fish on it. Cover with another one & cook on hot girdle /tava.
Sprinkle a little water, cover & cook for 10 minutes. Turn over & cook the other side too.
Brown both sides well.
Serve with the leaf, it is edible too.
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