Friday, 10 February 2012

Meen Pollichathu-2 (Traditional Fare)

This is another way of making meen pollichathu. Generally, banana leaves are used to wrap the fish. Here I’ve used foil.
The  idea of doing this preparation on a leaf is to use minimum oil, but I find most hotels & eateries using fried fish coated with masala. 

Any fish fillet: 500 g
Onions: 2 sliced
Red chilli powder: 1 tbsp
Turmeric powder: 1/2tsp
Pepper powder: 1/2tsp
Garlic: 1/2tsp ground
Ginger: 1/2tsp ground
Green chilli: 2 chopped
Coconut milk: 1/2cup thick
Vinegar: 2 tbsps
Curry leaves
Salt to taste
Oil: 1 tbsp
Banana leaves/foil: as required

Smear fish slices with a little red chilli powder, turmeric & salt. Keep aside.
In a pan, add oil, fry the onions, green chilli, curry leaves, garlic & ginger.
Sauté well, add remaining chilli powder, pepper, turmeric & salt.
Now, pour thick coconut milk. Remove from fire & add vinegar.
Tear the banana leaf into pieces enough to wrap the fish.
Smear the leaf with a little oil, place 2 tablespoons of the masala on it.
Keep a slice of marinated fish on it, top with more masala & wrap it well & tie with a twine.
Cook on a hot tawa, turning occasionally.
You can also bake it.
Any fish can be used for this preparation. Sardines are good too.You can pack about 10 fish together.  


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