FISH POLLICHATHU

Serves 1
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Directions

  1. 1Make deep cuts on both sides of the fish.
  2. 2Make deep cuts on both sides of the fish.
  3. 3Make deep cuts on both sides of the fish.
  4. 4Add red chili powder, turmeric powder, pepper powder, coriander powder, salt, ginger garlic paste, and lime juice to a plate.
  5. 5Add red chili powder, turmeric powder, pepper powder, coriander powder, salt, ginger garlic paste, and lime juice to a plate.
  6. 6Add red chili powder, turmeric powder, pepper powder, coriander powder, salt, ginger garlic paste, and lime juice to a plate.
  7. 7Add some water to the spices and mix to form a paste.
  8. 8Add some water to the spices and mix to form a paste.
  9. 9Add some water to the spices and mix to form a paste.
  10. 10Apply the paste all over the fish, including inside the cuts and the cavity.
  11. 11Apply the paste all over the fish, including inside the cuts and the cavity.
  12. 12Apply the paste all over the fish, including inside the cuts and the cavity.
  13. 13Let the fish rest for 30 minutes.
  14. 14Let the fish rest for 30 minutes.
  15. 15Let the fish rest for 30 minutes.
  16. 16Heat coconut oil in a pan.
  17. 17Heat coconut oil in a pan.
  18. 18Heat coconut oil in a pan.
  19. 19Add curry leaves to the hot oil.
  20. 20Add curry leaves to the hot oil.
  21. 21Add curry leaves to the hot oil.
  22. 22Place the marinated fish in the pan and fry until golden brown on both sides.
  23. 23Place the marinated fish in the pan and fry until golden brown on both sides.
  24. 24Place the marinated fish in the pan and fry until golden brown on both sides.
  25. 25Remove the fried fish from the pan and set it aside.
  26. 26Remove the fried fish from the pan and set it aside.
  27. 27Remove the fried fish from the pan and set it aside.
  28. 28Pour the remaining oil from the frying pan into a pot.
  29. 29Pour the remaining oil from the frying pan into a pot.
  30. 30Pour the remaining oil from the frying pan into a pot.
  31. 31Add fenugreek seeds, curry leaves, and crushed ginger and garlic to the pot.
  32. 32Add fenugreek seeds, curry leaves, and crushed ginger and garlic to the pot.
  33. 33Add fenugreek seeds, curry leaves, and crushed ginger and garlic to the pot.
  34. 34Sauté until fragrant.
  35. 35Sauté until fragrant.
  36. 36Sauté until fragrant.
  37. 37Add sliced onions to the pot and cook until translucent.
  38. 38Add sliced onions to the pot and cook until translucent.
  39. 39Add sliced onions to the pot and cook until translucent.
  40. 40Add green chili, chopped tomatoes, and salt to the pot. Cook until the tomatoes turn mushy.
  41. 41Add green chili, chopped tomatoes, and salt to the pot. Cook until the tomatoes turn mushy.
  42. 42Add green chili, chopped tomatoes, and salt to the pot. Cook until the tomatoes turn mushy.
  43. 43Add fish masala to the pot and mix well.
  44. 44Add fish masala to the pot and mix well.
  45. 45Add fish masala to the pot and mix well.
  46. 46Add salt, lime juice, and coriander leaves to the masala mixture and stir.
  47. 47Add salt, lime juice, and coriander leaves to the masala mixture and stir.
  48. 48Add salt, lime juice, and coriander leaves to the masala mixture and stir.
  49. 49Spread a layer of the prepared masala on a banana leaf.
  50. 50Spread a layer of the prepared masala on a banana leaf.
  51. 51Spread a layer of the prepared masala on a banana leaf.
  52. 52Place the fried fish on top of the masala.
  53. 53Place the fried fish on top of the masala.
  54. 54Place the fried fish on top of the masala.
  55. 55Spread more masala over the fish.
  56. 56Spread more masala over the fish.
  57. 57Spread more masala over the fish.
  58. 58Wrap the fish tightly in the banana leaf and tie it with a string.
  59. 59Wrap the fish tightly in the banana leaf and tie it with a string.
  60. 60Wrap the fish tightly in the banana leaf and tie it with a string.
  61. 61Heat coconut oil on a tawa (griddle).
  62. 62Heat coconut oil on a tawa (griddle).
  63. 63Heat coconut oil on a tawa (griddle).
  64. 64Place the wrapped fish on the tawa and cook on low flame for 5 minutes on each side.
  65. 65Place the wrapped fish on the tawa and cook on low flame for 5 minutes on each side.
  66. 66Place the wrapped fish on the tawa and cook on low flame for 5 minutes on each side.
  67. 67Unwrap the fish and serve.
  68. 68Unwrap the fish and serve.
  69. 69Unwrap the fish and serve.

Ingredients

  • 3 tspn Red chilli powder
  • 3 tspn Red chilli powder
  • 3 tspn Red chilli powder
  • 0.5 tspn Turmeric powder
  • 0.5 tspn Turmeric powder
  • 0.5 tspn Turmeric powder
  • 1 tspn Pepper powder
  • 1 tspn Pepper powder
  • 1 tspn Pepper powder
  • 1 tspn Coriander powder
  • 1 tspn Coriander powder
  • 1 tspn Coriander powder
  • Salt
  • Salt
  • Salt
  • 1 tspn Ginger garlic paste
  • 1 tspn Ginger garlic paste
  • 1 tspn Ginger garlic paste
  • Lime
  • Lime
  • Lime
  • Water
  • Water
  • Water
  • Coconut oil
  • Coconut oil
  • Coconut oil
  • Curry leaves
  • Curry leaves
  • Curry leaves
  • 0.5 tspn Fenugreek seed
  • 0.5 tspn Fenugreek seed
  • 0.5 tspn Fenugreek seed
  • 1 tbsp Ginger and garlic (crushed)
  • 1 tbsp Ginger and garlic (crushed)
  • 1 tbsp Ginger and garlic (crushed)
  • 2 Onion
  • 2 Onion
  • 2 Onion
  • 1 Green chilli
  • 1 Green chilli
  • 1 Green chilli
  • 2 Tomato
  • 2 Tomato
  • 2 Tomato
  • 3 tbsp Fish masala
  • 3 tbsp Fish masala
  • 3 tbsp Fish masala
  • Coriander leaves
  • Coriander leaves
  • Coriander leaves

Equipment

panplateknifespoontongsspatulapotwooden spoon