Meen Pollichathu

Meen Pollichathu!

Last time I had posted paneer pollichathu and here is the original- meen pollichathu. This recipe is from Kannamma Cooks. An authentic kerala dish. Fish and masala steamed in banana leaf. So spicy and tasty! This is one of the easiest traditional kerala dishes I have made. Steaming the fish in banana leaf gives the dish a fresh flavor and aroma…the soft fish along with the masala just tastes divine! Try it this Sunday!

Preparation time: 20 mins| Cooking time: 20 minsCourse: Sides| Cuisine: Indian

Ingredients:

Seer fish- 4 to 6 slices

For marinade:

Chili powder- 1 tsp

Turmeric powder- ½ tsp

Salt- 1 tsp

For masala:

Coconut oil- 1+1 tblsp

Onion-2 (chopped)

Tomatoes-2 (chopped)

Ginger- 1inch piece (minced)

Curry leaves- 3 sprigs

Chili powder- 1 tsp

Coriander- 2 tsp

Turmeric powder- ½ tsp

Salt- ½ tsp

Coriander leaves- 2 sprigs

Fresh grated coconut- 2 tblsp

Method:

1.      Wash and clean the fish slices thoroughly. Mix chili powder, salt and turmeric together and sprinkle it over the fish, on both sides. Spread it evenly over the fish slices. Marinate the fish for 10 minutes.

2.      Heat a tblsp of coconut oil on a tawa. Fry the marinated fish pieces. Fry just for a minute on both the sides. Keep this aside.

3.      Now to prepare the masala, heat a tblsp of coconut oil in a kadai. Add the chopped onion, curry leaves and crushed ginger. Fry till onion turns golden brown in colour.

4.      Add chopped tomatoes, turmeric powder, chili powder, coriander powder and salt. Fry till tomatoes are cooked and raw smell goes away.

5.      Now add coriander leaves and fresh grated. Switch off flame and mix everything well. Set this aside.

6.      Cut banana leaf into big square pieces. Run the banana leaves on fire for 2 to 3 seconds. The leaves would become soft.

7.      Take a piece of banana leaf and add some masala on it. Place a piece of fish on the masala and cover the fish with some more masala.

8.      Fold the banana leaf and make a small packet. Place this on a bigger banana leaf and fold that too. Similarly pack all the fish pieces. You can either tie the packets with thread or use tooth picks, to secure the packets.

9.      Place the prepared packets on a pan and cook for 5 minutes, on a low flame. Cover the pan with a lid and cook. After five minutes, flip it over, cover with a lid and cook the other side too for five minutes.

10.   Remove the fish pieces from pan and serve it hot.

Notes:

·        When you fry the fish first time on the pan, don’t fry for more than a minute or two. Because we are again cooking the fish in banana leaf. So if you roast it for too long on the pan, it might turn very hard.

·        Its always better to run the banana leaf on fire, as it softens the leaf and it doesn’t get torn while folding. Take care you don’t burn it down.

·        Increase spice levels according to your taste buds. The quantity of chili powder I have mentioned in the recipe gives medium spice.

Step by step pictures

marinate the fish with chili powder,

turmeric powder and salt, for 10 minutes 

 fry the fish on tawa for a minute

preferably use coconut oil.

 in a kadai, add coconut oil. add onion,

crushed ginger and curry leaves. 

fry till onion turns golden brown

add chopped tomatoes, chili powder, 

coriander powder, turmeric powder and salt.

fry till tomatoes become soft. 

 add chopped coriander leaves and freshly 

grated coconut. mix well and switch off flame.

run banana leaf on fire for a minute 

 place some masala on the banana leaf.

place a fish piece on the masala and 

cover the fish with some more masala.

 fold the banana leaf and make a small packet

 place the packet on a bigger banana leaf 

and fold that too. tie with a thread or

 use a tooth pick to secure it

place the packets over 

 a tawa smeared with oil. 

cover and cook for 5 minutes.

flip it over, cover and  cook the 

other side too for five minutes.

remove from fire and serve it hot