FISH POLLICHATHU
Serves 1
Directions
- 1Make deep cuts on both sides of the fish.
- 2Add red chili powder, turmeric powder, pepper powder, coriander powder, salt, ginger garlic paste, and lime juice to a plate.
- 3Add some water to the spices and mix to form a paste.
- 4Apply the paste all over the fish, including inside the cuts and the cavity.
- 5Let the fish rest for 30 minutes.
- 6Heat coconut oil in a pan.
- 7Add curry leaves to the hot oil.
- 8Place the marinated fish in the pan and fry until golden brown on both sides.
- 9Remove the fried fish from the pan and set it aside.
- 10Pour the remaining oil from the frying pan into a pot.
- 11Add fenugreek seeds, curry leaves, and crushed ginger and garlic to the pot.
- 12Sauté until fragrant.
- 13Add sliced onions to the pot and cook until translucent.
- 14Add green chili, chopped tomatoes, and salt to the pot. Cook until the tomatoes turn mushy.
- 15Add fish masala to the pot and mix well.
- 16Add salt, lime juice, and coriander leaves to the masala mixture and stir.
- 17Spread a layer of the prepared masala on a banana leaf.
- 18Place the fried fish on top of the masala.
- 19Spread more masala over the fish.
- 20Wrap the fish tightly in the banana leaf and tie it with a string.
- 21Heat coconut oil on a tawa (griddle).
- 22Place the wrapped fish on the tawa and cook on low flame for 5 minutes on each side.
- 23Unwrap the fish and serve.
Ingredients
- 3 tspn Red chilli powder
- 0.5 tspn Turmeric powder
- 1 tspn Pepper powder
- 1 tspn Coriander powder
- Salt
- 1 tspn Ginger garlic paste
- Lime
- Water
- Coconut oil
- Curry leaves
- 0.5 tspn Fenugreek seed
- 1 tbsp Ginger and garlic (crushed)
- 2 Onion
- 1 Green chilli
- 2 Tomato
- 3 tbsp Fish masala
- Coriander leaves
Equipment
panplateknifespoontongsspatulapotwooden spoon
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