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Wednesday, June 25, 2014,10:17 AM by
J.Sujatha

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MEEN POLLICHATHU

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Make gashes on both sides of the pomfrets. Mix the salt, black pepper, turmeric and lemon juice in a bowl and use to coat the fish. Set aside for 30 minutes.
  • Grind the dried chillies, ginger, garlic and peppercorns to a fine paste.
  • Heat the oil in a pan. Add the mustard seeds, curry leaves and button onions and saute for 5 minutes.
  • Add the green chillies and masala paste and saute on a high heat. Stir in the tomatoes and continue to saute.
  • Add the coconut milk, then remove from the heat and spread out on a plate to cool.
  • Take a banana leaf, spread some masala on it and place one of the pomfrets on top.
  • Spread some more masala over the fish, then fold in the edges of the banana leaf and secure with wooden cocktail sticks. Prepare the other fish in the same way.
  • Heat sufficient water in a steamer. Place the wrapped fish in the steamer and steam for 10 minutes. 
  • Serve the fish hot, still wrapped in the banana leaves.

INGREDIENTS

  • 6 small pomfrets
  • 1 teaspoon salt
  • 2 teaspoon ground black pepper
  • 2 teaspoon ground turmeric
  • 4 tablespoons lemon juice
  • 10 dried red chillies
  • 2.5cm piece root ginger
  • 15 garlic cloves, chopped
  • 10 black peppercorns
  • 2 tablespoon sesame oil
  • 1 teaspoon black mustard seeds
  • 15 curry leaves
  • 12 button onions, sliced
  • 4 green chillies, slit
  • 4 medium-sized tomatoes, chopped
  • 4 tablespoons low-fat coconut milk
  • 6 banana leaves

10 comments for “Meen Pollichathu”

  • Posted Wednesday, February 15, 2023 at 5:24:17 AM

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