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.