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Meen Pollichathu | Fish Pollichathu | Kerala Recipes | Lunch Recipes | Dinner Recipes | Cookd
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Meen Pollichathu is a spicy and delicious #AuthenticKeralaDish. This #PanfriedMeenPollichathu is made using fish (pomfret/pearl spot), shallots, coconut milk, and tomato. You can now make this #MeenPollichathu with Cookd’s simple recipe and serve it. Do try this recipe and share your feedback with us.
Meen Pollichathu Recipe:
Fish (Pearl Spot/Pomfret) - 400 grams
Banana Leaf
Garlic (finely chopped) - 1 tbsp
Curry Leaves - 20 nos
Coconut Oil - 1 tbsp + 2 tbsp
Marination:
Red Chilli Powder - 2 tsp
Turmeric Powder - ¼ tsp
Salt - ¾ tsp
Black Pepper Powder - ½ tsp
Ginger Garlic Paste - 1 tbsp
Lemon Juice - 1 tbsp
Coconut Oil - 1 tbsp
Masala:
Coconut Oil - 2 tbsp
Shallots (sliced) - ½ Cup
Ginger (finely chopped) - 2 tsp
Garlic (finely chopped) - 1 tbsp
Green Chilli (chopped) - 1 tbsp
Curry Leaves - 20 nos
Kashmiri Chilli Powder - 2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - ¼ tsp
Black Pepper Powder - ½ tsp
Salt - ½ tsp
Tomato (finely chopped) - ½ Cup
Coconut Milk - ½ Cup
Vinegar - ½ tsp
Cooking Instructions:
1. Mix all the ingredients for the marination into a smooth paste.
2. Make slits on the fish. Apply the spice paste generously over the fish.
3. Heat coconut oil and fry the fish on medium-high heat until it turns slightly crisp on the outside. It does not have to be fully cooked at this stage. The time would vary depending on the size of the fish. Set aside the fish.
4. Heat oil in another pan. Add the shallots, ginger, garlic, curry leaves, and green chilli. Saute until the shallots turn translucent.
5. Add all the spice powders and salt. Add the tomatoes and saute until it turns mushy.
6. Add the coconut milk and vinegar. Saute just until it turns into a thick paste. Set aside.
7. Heat the banana leaf over a direct flame to make it flexible and to prevent tearing.
8. Spoon some of the prepared masala onto the centre of the banana leaf. Place the fish on it and then cover it again with more masala. Fold in the sides of the leaf and tie it tightly using a banana fiber/kitchen twine.
9. Heat oil in a pan/tawa and cook the fish, covered, on low heat for 4-5 minutes on each side.
Cooking Tips:
1. The most preferred fish for this dish are Pearl Spot (Karimeen) or Pomfret. However, you can also use any small whole fish or slices of large fish for this recipe.
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Fish Pollichathu | फिश पोलीचथू | Fish in Banana Leaf | Kerala Recipes | Sanjeev Kapoor Khazana
The pleasure of savouring, slow cooked fish that cooks fast … Fish grilled in a plantain leaf with a generous smear of flavourful, rustic masala is a famous sea-food from Kerala.
FISH POLLICHATHU
Ingredients
4 tilapia fish, cleaned and slit
5 tablespoons coconut oil
½ cup shallots
½ teaspoon fenugreek seeds
½ teaspoon mustard seeds
½ teaspoon fennel seeds
15-16 black peppercorns
16 dried red chillies, stemmed
4 tablespoons coriander seeds
2 inch ginger, peeled and roughly chopped
16 garlic cloves
6 green chillies
25-30 curry leaves, chopped
2 teaspoons tamarind pulp
Salt to taste
½ cup chopped shallots
4 pieces of banana leaf, roasted on direct heat
Chopped fresh coriander leaves for garnish
Method
1. Heat 2 tablespoons coconut oil in a shallow nonstick pan. Add shallots, fenugreek seeds, mustard seeds, fennel seeds, black peppercorns, dried red chillies, coriander seeds, ginger, garlic, green chillies, half the curry leaves, tamarind pulp, salt and sauté for 2-3 minutes.
2. Transfer on a plate and allow to cool.
3. Transfer the mixture in a grinder jar. Add ½ cup water and grind to fine paste.
4. Take the fish in a parat and apply half the ground paste over so that the fish is nicely coated with the paste. Set aside for 10-15 minutes.
5. Heat 1 tbsp coconut oil in a nonstick pan. Add chopped shallots, remaining curry leaves and sauté till shallots turn translucent.
6. Add the remaining ground paste and sauté for 4-5 minutes.
7. Place a piece of banana leaf on the worktop and spread some of the sauteed masala on top. Now keep a piece of fish and add some more masala on top. Fold the sides to make a pocket. Secure with a thread.
8. Heat remaining coconut oil in a non-stick pan, place the fish parcels and cook for about 3 to 4 minutes on each side or till the fish is completely cooked. Ensure that the leaves do not burn while cooking.
9. Serve hot in the parcel itself garnished with coriander leaves.
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