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The ingredients needed to cook Meen pollichathu (fish roasted in spices):
- Take 1 kilo Pomfret
- Prepare 1/2 tsp Turmeric
- You need 1 1/2 tsps Black pepper
- Take to taste Salt
- Provide Oil
- Use 1 tsp Mustard seeds
- Take 1 1/4 cups onions Chopped
- Use 3/4 inch Ginger
- Prepare 10 pods Garlic
- Take 12 Curry leaves
- Get 3 Green chillies
- Provide 3 tsps Coriander powder
- Get 1 tsp Chilli powder
- Use 1 tsp Pepper powder
- You need 1/2 tsp Turmeric
- You need 1 cup Coconut milk
Instructions to make Meen pollichathu (fish roasted in spices):
- Clean the pomfret well. If you are using the whole fish, make gashes on both sides using a sharp knife
- Rub the pepper, salt and turmeric on the fish and leave to marinate for an hour
- Heat the oil in the pan, and fry the fish very lightly. Remove and place on a kitchen towel.
- In the same oil, splutter the mustard seeds
- Add the onions and fry
- Crush the ginger and garlic. Add to the oil.
- Add the curry leaves and slit green chillies. Sauté well
- Mix the coriander powder, chilli powder, turmeric and pepper powder with a little water to make a paste
- Add to the onion mix and sauté well
- Transfer the fish back into the pan and add the coconut milk.
- Simmer for 2 to three minutes till the fish is coated with the thick gravy
- Add more salt if needed
- Place the contents of the pan onto a kitchen foil. Crimp up the edges so that the fish is enclosed in it. Sort of like a boat shaped basket form
- Bake for 20 mins in a pre- heated oven at 180 degrees celcius
Meen Pollichathu - Fish cooked in banana leaves. Traditionally done with karimeen - pearl spot fish. Anthony Bourdain during his trip to Kerala compared the technique of cooking the fish in banana leaf to the classic french technique of. ' Meen Pollichathu ' - The luscious tangy gravy that coats to tender but slightly crisped fish-sure to please fish lovers! Marinate the fish with the salt, turmeric and pepper. Set aside while you prepare the other ingredients.
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