Meen Pollichathu

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Meen Pollichathu is actually fish is covered in banana leaves and cooked in a tava or a wok without much oil or simply we can say it is a kind of baking fish. Preparation time is very less. It is tasty as well as healthy since it is not dipped in oil to fry. Pearl spot (Karimeen) or Pomfret (aavoli) or King fish/ Seer fish steak can be used for this recipe. This preparation is tastier than other varieties since a special aroma is added to its taste by the banana leaves.

Karimeen Pollichathu 2009-08-22

Ingredients:

1. Pearl spot (karimeen) – 1 no (200 gm)

2. Others

  • Ginger   – 1” piece
  • Garlic    – 7-8 cloves
  • Pepper corn – 1/2 tsp
  • Red chili powder  – 1 tbsp
  • Turmeric powder – 1/4 tsp 
  • Green Chilly   -  2 nos
  • Mustard Seeds – 1/4 tsp
  • Fenugreek seeds – 6-8 nos
  • Cinnamon  – 1/2” piece
  • Aniseed -  1/2 tsp
  • Salt to taste

3.  Lemon Juice – 1 tbsp

4.  Curry leaves chopped – 2 tbsp

5.  Oil – 2 tbsp

6. Banana leaves – required to cover fish piece or Aluminum foil

7. Tomato – 1 (big) cubed

Method of preparation:

  • Remove scales, wash and clean the fish and make gashes (slit) and sprinkle lime juice on both the side
  • Make a fine paste of items given in no.2 with little water
  • Mix  with lime juice and curry leaves and keep aside
  • Heat 2 tsp oil in a pan and sauté’ well until the raw smell disappears
  • Add tomato cubes and sauté’ until the oil separates
  • Remove from stove and bring it to room temperature
  • Apply oil on the banana leaves and coat the fish with the sautéed masala on both the sides and cover it with banana leaves or aluminum foil
  • Smear oil on a non stick pan or tava, keep the fish covered in banana leaves in it, cover and cook on medium heat for 5-8 mins for one side and repeat with the other side also
  • Remove from the pan when both sides are done well ( now the banana leaves turns brown in color)
  • Garnish it with lemon wedges and serve it hot with rice or roti of your choice

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