Thursday, 26 September 2013

♓ Meen Pollichathu {Fish} ♓

My family and close friends know that I luvvvv.. fish! What I had realized lately is that I do not really have the same intensity of likeness to fish prepared in all cuisines. My inclination is always towards naadan (traditional Kerala) preparations  So when I got hooked to this recipe, it was no surprise!!!
Authentic meen pollichathu is prepared in banana leaves and not in an oven :) But this recipe lets us still savor the good old taste of a spicy naadan dish, by baking the fish in aluminium foil, fully covered in all the masala... slurpppp :D I had prepared this on various occasion's while having my friends over for meals and trust me everyone loved this!

♓ Meen Pollichathu ♓
Recipe adapted from My Kitchen Antics & Mrs.K.M.Mathew 

Meen Pollichathu @ Nam's Diary

♓ Meen Pollichathu close up ♓

1 Kg Fish (Original recipe used Pomfret but I used Salmon bone-in pieces) 
2 tsp Black pepper powder (I use freshly ground black pepper) 
½ tsp Turmeric powder
Salt, to taste 
2 tsp Coriander powder
1&½ tsp Chilli powder ( You can substitute Kashmiri chilli powder for less spicier version) 
½ tsp Turmeric powder
½ tsp Black pepper powder 
Pinch of Fenugreek powder
Oil, as required
1&½ cup Shallots/ Pearl onions, finely chopped 
10 Garlic cloves, finely chopped 
Small piece Ginger, finely chopped
2 Green chillies, chopped 
Few Curry leaves 
Few Mustard seeds 
1 cup Thick coconut milk 
Salt, to taste

  • Clean and cut the fish as you prefer. ( If you prefer using a whole fish, make deep gashes on both sides.)
  • Mix the marinade ingredients and rub it on the fish. Let it marinate for at-least 1 hour.
  • Now make the masala paste by mixing the coriander powder, chilli powder, turmeric powder, black pepper powder and fenugreek powder along with a tsp of finely chopped ginger & garlic. 
  • Heat about a Tbsp of oil in a thick bottomed pan and shallow fry the fish pieces on both sides just to brown it a little ( around 2 mins). Remove it and keep aside on paper towel.
  • Now add the shallots/pearl onions in the same pan and sauté. Once the onions have turned translucent, add the chopped ginger, garlic and green chillies along with few curry leaves. After the raw smell goes, remove them from the pan and keep aside too. 
  • Now add little more oil and splutter mustard seeds followed by the previously prepared masala paste. Sauté well until the aroma seems right. 
  • Then add the sautéed shallots/ pearl onions mix and stir well. Cook this mixture for few mins and gradually add the coconut milk in small portions.
  • Add the shallow fried fish to this semi-gravy consistency and simmer on low heat until fish is well coated with the masala. Remove from fire.
  • Preheat oven to 175 C and line a baking tray with aluminium foil ( large sheet as you need enough to make a parcel).
  • Place the masala covered fish in foil and seal the edges of aluminium foil securely. Alternately you can wrap fish in a piece of plantain leaf and tie it securely.
  • Bake this for around 20 minutes.
  • Serve hot with rice.
happy dining on a rainy day!

Notes: The 'Meen pollichathu' pics don't do much justice to this fabulous recipe,  as I clicked them in a haste just before dinner! I am sure you will love every bite!  

                                                               ♥ Thank You ♥

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