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.