Meen Pollichathu
INGREDIENT – To serve 4 persons
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.