Any discussion on Kerala cuisine is incomplete without the mention of the meen pollichathu or fish cooked in banana leaf. Learn how to make this easy but tasty recipe.
Ingredients
2 Red Snapper fish
½ tsp turmeric powder
½ tsp pepper powder
Salt to taste
1 tsp lemon juice
1 cup pearl onion
2 green chillies
10 cloves of garlic
1 piece of ginger
Curry leaves
¼ tsp turmeric powder
1½ tsp chili powder
¼ tsp fenugreek powder
1 tomato
½ cup coconut milk
Preparation
Wash the fish thoroughly and then make shallow slits on both sides of the fish
Add turmeric powder, pepper powder, salt and lemon juice and leave it for half an hour
Grind onion, ginger, garlic and green chillies in a mixer
Heat a tablespoon of coconut oil and fry the fish over medium flame
Put the crushed onion mixture in the same oil and fry well
When the oil turns clear, add turmeric powder, chilli powder, and fenugreek powder
Add chopped tomatoes and curry leaves and fry well
Add half a cup of thick coconut milk and enough salt and cook until thickens
Take a banana leaf
Put half of the masala in it, place the fish on top and cover the fish completely with the remaining masala
Now tie the leaves well
Heat 1 tbsp coconut oil in an iron pan and place the wrapped fish
Close it with a lid and cook it over low flame for 5-8 minutes on one side.
Serve hot with rice, porota or chapati.
