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Last Updated Saturday December 03 2016 10:10 AM IST

Meen PollichathuNon-Veg

Mrs K M Mathew
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Meen Pollichathu

Wrapped in plantain leaves, delicious pomfret is baked with spices and coconut milk to create the classic Meen Pollichathu!

Ingredients

1 kg pomfret, or any fish fillets


For the marinade

1 tsp pepper powder

½ tsp turmeric powder

Salt to taste


For the masala paste and gravy

2 tsp coriander powder

½ tsp chilli powder

½ tsp turmeric powder

½ tsp pepper powder

6 tsp refined vegetable oil

1 cup button onions, sliced

10 garlic cloves

3 green chillies, slit

A few curry leaves

1 tsp mustard seeds

1 cup thick coconut milk

Preparation

Clean fish in salted water. If using whole fish, make gashes on both sides.
Rub the fish well with pepper powder, turmeric powder and salt. Marinate for 1 hour.
Grind the coriander, chilli, turmeric and pepper powders with a little water to make masala paste.
In a pan, heat 4 tsp oil and sauté button onions, garlic, green chillies and curry leaves.
Remove from the pan and keep aside.
Fry the fish lightly in the same oil and keep aside.
Add 2 tsp oil. Splutter mustard seeds. Add the masala paste and sauté until the aroma seems right.
Add fish and coconut milk.
Add sautéed button onions, garlic, green chillies and curry leaves. Simmer on low heat until fish is coated with gravy.
Wrap each fish in a piece of plantain leaf or greased foil. Tie securely and bake at 350F for 20 minutes. Serve hot.

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