How to make Meen Pollichatu - SK Khazana -
Whole pomfrets cooked with a typical Kerala masala
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Small pomfrets, Salt (नमक)
Cuisine : Kerala
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Pan Roasted Sambar Flavored Basa With Onions Asian Prawn Curry Sunheri Angoori Machhli Prawn Curry with Raw Mangoes
Meen Pollichatu - SK Khazana Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : Preparation Time
Cook time : Cooking Time
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Meen Pollichatu - SK Khazana Recipe
Small pomfrets cut into 1 inch darnes 4
Salt to taste
Crushed black peppercorns to taste
Turmeric powder 1/4 teaspoon
Lemon juice 1 tablespoon
Dried red chillies 2-3
Garlic finely chopped 1 tablespoon
Ginger finely chopped 1/2 tablespoon
Black peppercorns 10-12
Oil 1 tablespo as required
Mustard seeds 1 teaspoon
Curry leaves 16-18
Green chillies slit 2-3
Medium tomatoes finely chopped 2
Thick coconut milk 1/2 cup
Banana leaves as required
Ghee for brushi
Method
Step 1
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.
Step 2
Blend together red chillies, garlic, ginger and peppercorns with sufficient water to a smooth paste.
Step 3
Heat 1 tablespoon oil in a non-stick pan, add mustard seeds and let them splutter.
Step 4
Add curry leaves and green chillies, mix and sauté well. Add ground paste, mix well and sauté till oil separates.
Step 5
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.
Step 6
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.
Step 7
Wrap the leaves over the fish to make parcels and secure with toothpicks.
Step 8
Heat some oil in a non-stick pan. Place the parcels in it, cover and cook, turning occasionally, for 8-10 minutes.
Step 9
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
