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Main Ingredients | Small pomfrets, Salt |
Cuisine | Kerala |
Course | Main Course Seafood |
Prep Time | Preparation Time |
Cook time | Cooking Time |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Meen Pollichatu - SK Khazana
- 4 Small pomfrets cut into 1 inch darnes
- to taste Salt
- to taste Crushed black peppercorns
- 1/4 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 2-3 Dried red chillies
- 1 tablespoon Garlic finely chopped
- 1/2 tablespoon Ginger finely chopped
- 10-12 Black peppercorns
- 1 tablespo as required Oil
- 1 teaspoon Mustard seeds
- 16-18 Curry leaves
- 2-3 Green chillies slit
- 2 Medium tomatoes finely chopped
- 1/2 cup Thick coconut milk
- as required Banana leaves
- for brushi Ghee
Method
- Put fish pieces in a bowl. Add salt, crushed peppercorns, turmeric powder and lemon juice, mix well and set aside to marinate for 30 minutes.
- Blend together red chillies, garlic, ginger and peppercorns with sufficient water to a smooth paste.
- Heat 1 tablespoon oil in a non-stick pan, add mustard seeds and let them splutter.
- Add curry leaves and green chillies, mix and sauté well. Add ground paste, mix well and sauté till oil separates.
- Add tomatoes, mix and cook till they turn soft and pulpy. Add salt and coconut milk, mix well and simmer for a minute and transfer into a bowl.
- Cut banana leaf into large pieces and brush some ghee on each of them. Spread some cooked masala in the centre of each piece, place a piece of marinated fish on top and spread some more cooked masala over the fish.
- Wrap the leaves over the fish to make parcels and secure with toothpicks.
- Heat some oil in a non-stick pan. Place the parcels in it, cover and cook, turning occasionally, for 8-10 minutes.
- Serve hot.
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