SEA FOODS
MEEN POLLICHATHU Ingredients Pomfret 4 small (250 grams each) Salt to taste Black pepper powder 1 teaspoon Turmeric powder 1 teaspoon Lemon juice 2 tablespoons Whole dry red chillies 6-8 Ginger 1 inch piece Garlic, chopped 8-10 cloves Black peppercorns 7-8 Oil 2 tablespoons + to shallow fry Mustard seeds ½ teaspoon Curry leaves 10 Small onions, sliced 10 Green chillies, slit 2 Tomatoes. chopped 2 medium Thick coconut milk ½ cup Banana leaves 4 Method 1. Clean fish. Make gashes on both the sides. Mix salt, black pepper powder, turmeric powder and lemon juice in a bowl. Apply this mixture on the fish and keep aside for half an hour. 2. Grind together whole dry red chillies, ginger, garlic and black peppercorns to a fine paste. 3. Heat oil in a pan. Add mustard seeds, curry leaves, onions and sauté for two to three minutes. Add green chillies, masala paste and sauté on high heat. Add tomatoes and continue to sauté. 4. Grease banana leaves with a little oil. 5. Add thick coconut milk and salt to the masala and mix. Remove from heat and spread on a plate to cool. 6. Take a banana leaf, spread some masala on it. Place the fish over the masala and spread some more masala over the fish. Fold the edges and secure with toothpicks. Similarly prepare the other fish. 7. Heat some oil in a pan and place the wrapped fish on it. Cook turning the parcels a few times for eight to ten minutes. 8. Serve hot in banana leaves itself.
MEEN POLLICHATHU Ingredients Pomfret 4 small (250 grams each) Salt to taste Black pepper powder 1 teaspoon Turmeric powder 1 teaspoon Lemon juice 2 tablespoons Whole dry red chillies 6-8 Ginger 1 inch piece Garlic, chopped 8-10 cloves Black peppercorns 7-8 Oil 2 tablespoons + to shallow fry Mustard seeds ½ teaspoon Curry leaves 10 Small onions, sliced 10 Green chillies, slit 2 Tomatoes. chopped 2 medium Thick coconut milk ½ cup Banana leaves 4 Method 1. Clean fish. Make gashes on both the sides. Mix salt, black pepper powder, turmeric powder and lemon juice in a bowl. Apply this mixture on the fish and keep aside for half an hour. 2. Grind together whole dry red chillies, ginger, garlic and black peppercorns to a fine paste. 3. Heat oil in a pan. Add mustard seeds, curry leaves, onions and sauté for two to three minutes. Add green chillies, masala paste and sauté on high heat. Add tomatoes and continue to sauté. 4. Grease banana leaves with a little oil. 5. Add thick coconut milk and salt to the masala and mix. Remove from heat and spread on a plate to cool. 6. Take a banana leaf, spread some masala on it. Place the fish over the masala and spread some more masala over the fish. Fold the edges and secure with toothpicks. Similarly prepare the other fish. 7. Heat some oil in a pan and place the wrapped fish on it. Cook turning the parcels a few times for eight to ten minutes. 8. Serve hot in banana leaves itself.