RECIPES
KERALA
Meen Pollichathu

To serve 4 persons
Ingredient | Quantity |
---|---|
Pearl spot or thick slices of any fish | 500g |
Shallot | 500g |
Ginger chopped | ½ tbsp |
Curry leaves | 1 sprig |
Coconut oil | 70 ml |
Salt | To taste |
Tamarind pulp | 3 tsp |
Melam Meen Pollichathu Masala | 3-4 tsp |
Thick coconut milk | 2 tbsp |
Marination for fish: | |
Lemon | 1 no |
Turmeric powder | ½ tsp |
Pepper powder | 1 tsp |
Salt | To taste |
Cooking method:
- Marinate the fish with lemon, turmeric, pepper and salt.
- Leave it aside for 10 minutes.
- Shallow fry to half done.
- Heat oil in a pan, add curry leaves, ginger and sliced shallots one by one. Saute till brown.
- Add Melam Meen Pollichathu Masala, tamarind pulp, salt and cook until raw flavour goes off.
- Add coconut milk and adjust the salt.
- On a banana leaf, keep some cooked pollicha masala and place the half fried fish on top of the masala.
- Then add the remaining cooked pollicha masala on top of the fish.
- Fold the banana leaf and grill it on a tawa.