Meen Pollichathu (Fish Roasted in a Plantain Leaf)Ingredients
1. 1 kg pomfret, or fish fillets
For the marinade
1. 1 tsp pepper powder
2. ½ tsp turmeric powder
3. Salt to taste
For the masala paste and gravy
1. 2 tsp coriander powder
2. ½ tsp chilli powder
3. ½ tsp turmeric powder
4. ½ tsp pepper powder
5. 3 dsp refined vegetable oil
6. 1 cup button onions, sliced
7. 10 garlic cloves
8. 3 green chillies, slit
9. A few curry leaves
10. 1 tsp mustard seeds
11. 1 cup thick coconut milk
Method
1. Clean fish in salted water. If using whole fish, make gashes on both sides.
2. Rub the fish well with pepper powder, turmeric powder and salt. Marinate for 1 hour.
3. Grind the coriander, chilli, turmeric and pepper powders with a little water to make masala paste.
4. In a pan, heat 2 dsp oil and saute button onions, garlic, green chillies and curry leaves. Remove from the pan and keep aside.
5. Fry the fish lightly in the same oil and keep aside.
6. Add 1 dsp oil. Splutter mustard seeds. Add the masala paste and saute until the aroma seems right.
7. Add fish and coconut milk.
8. Add sauted button onions, garlic, green chillies and curry leaves. Simmer on low heat until fish is coated with gravy.
9. Wrap each fish in a piece of plantain leaf or greased foil. Tie securely and bake at 350ºF for 20 minutes. Serve hot.To serve 10
FISH MASALA
Ingredients
1. 1 kg pomfret
2. 1 dsp chilli powder
3. ¼ cup refined vegetable oil
4. 1 tsp mustard seeds
5. ½ cup onion paste
6. 4 pieces cocum, washed and soaked in water
7. Salt to taste
8. A few curry leaves
9. 1 cup water
Method
1. Clean the fish well in salted water and make gashes on both sides.
2. Moisten the chilli powder with a little water and keep aside.
3. Heat oil in a pan. Add mustard seeds and allow to splutter.
4. Add the ground onion paste and saute over low heat until the oil separates and rises to the top.
5. Add chilli paste and saute until the aroma rises.
6. Add soaked cocum, salt, curry leaves and water to make a gravy.
7. Place the fish in the gravy and cook, turning the fish, taking care not to let it crumble.
8. Serve hot.To serve 8