Meen Pollichathu / Fish Grilled in Banana Leaf

Ingredients:
- Fish-3 big ( I used Silver belly (avoli mullan))
- Coconut oil- 2 tbsp
- Fennel seeds-1 tbsp
- Whole pepper-1 tsp
- Fenugreek seeds- 1/4 tsp
- Dry red chilly-10-15 (as per spice tolerance)
- Chopped garlic- 1/4 cup
- Chopped ginger- 1/4 cup
- Chopped pearl onion-1 cup (small onion)
- Tamarind- one lemon size ball
- Curry leaves-few springs
- Salt-to taste
- Coconut oil-3 tbsp
- Banana leaf-to wrap
- Clean the fish as a whole and make small slits on it.
- Heat 2 tbsp of coconut oil in a pan; sputter fennel seeds, followed by fenugreek seeds and whole pepper.
- Add dry red chilly and saute for few seconds.
- Add tamarind and mix well.
- Add chopped ginger, garlic and pearl onions; saute for about two minutes until aromatic.
- Add Salt and switch off the flame.
- Allow to cool completely and after that add it in to a a blender and make a smooth paste out of it.
- Now place a clean banana leaf; pat it dry; apply coconut oil on one side; spread little prepared masala paste on it and place the fish above that.
- Again top the fish with masala paste to cover evenly.
- Place a spring of curry leaves on top; apply coconut oil on top of it and wrap this fish gently with the other side of banana leaf and tie it carefully without breaking the leaf.
- Wrap the remaining fishes also like this method.
- Now cook it by placing on a heavy bottom pan by covering the lid and on low-medium flame for about 30-40 minutes (flip the other side in half time) until the banana leaf gets nicely darken.
- Serve hot with steamed rice and enjoy!!!
- Each banana leaf must correctly touches the bottom of the pan; then only it will get grilled nicely; if its not fit properly; cook one fish after one.
- You can use your favorite masala topping for covering the fish.
- You can decrease the amount of tamarind used here; if you don't want tangy taste.
Meen Pollichathu / Fish Grilled in Banana Leaf
Reviewed by fejnaem
on
21:23
Rating:

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