This is one dish that will make every Mallu proud. A must have for any occasion. I was adamant that this was part of our wedding reception menu. So here is my version of the Meen Pollichathu (Roast Fish in Plantain leaf).Ingredients:
King fish / Pomfret / Karimeen - 4 big slices or 1/2 Kg
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Ginger-Garlic paste - 1 tsp
Oil - 3 tbsp
Onion paste - 4 tsp
Onion - 1 sliced into rings
Curry leaves
Mustard - 1 tsp
Lime juice / vinegar: 1/2 tsp
Salt to taste
Plantain leaf
Marinade:
Clean the fish and marinate with turmeric, pepper and salt. (Needs to be kept at least for an hour)
Method:
Fry the fish
lightly on both sides and keep aside. (3 mins)
In a kadai, heat the oil and add the mustard seeds. When they begin to sputter add the onion paste, ginger-garlic paste, coriander powder, chili powder, lime juice and saute for about 5 mins till the spices release the raw flavour. Wrap the fish in a plantain leaf along with the masala. Make sure the leaf is greased a bit. I like to add few onion rings and the curry leaves a this stage while wrapping the fish in the leaf. This helps release the flavours perfectly.
Place the wrapped leaf on a hot tawa an cook for about 15 mins.
Serve hot with steam rice. आईटी's a spicy winner!
King fish / Pomfret / Karimeen - 4 big slices or 1/2 Kg
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Ginger-Garlic paste - 1 tsp
Oil - 3 tbsp
Onion paste - 4 tsp
Onion - 1 sliced into rings
Curry leaves
Mustard - 1 tsp
Lime juice / vinegar: 1/2 tsp
Salt to taste
Plantain leaf
Marinade:
Clean the fish and marinate with turmeric, pepper and salt. (Needs to be kept at least for an hour)
Method:
Fry the fish
lightly on both sides and keep aside. (3 mins)In a kadai, heat the oil and add the mustard seeds. When they begin to sputter add the onion paste, ginger-garlic paste, coriander powder, chili powder, lime juice and saute for about 5 mins till the spices release the raw flavour. Wrap the fish in a plantain leaf along with the masala. Make sure the leaf is greased a bit. I like to add few onion rings and the curry leaves a this stage while wrapping the fish in the leaf. This helps release the flavours perfectly.
Place the wrapped leaf on a hot tawa an cook for about 15 mins.
Serve hot with steam rice. आईटी's a spicy winner!
k its 12 in the afternoon and im hungry and i see this...absolutely craving it now...
ReplyDelete@An Open Book: :P... i thought the same about your amritsari dal...albeit under strange circumstances... at work, amidst excel formulas, with deadlines and images of dal with yummy beef fry! :D
ReplyDeleteGeorge! can you really fry the leaf. Wouldn't it crumble on the pan. BTW, this one looks just yummy. Too bad I can't do fish in my kitchen. We shall try this at Abhay danger indu's place :)
ReplyDelete