{"id":1638,"date":"2015-01-07T22:13:09","date_gmt":"2015-01-08T06:13:09","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=1638"},"modified":"2020-07-20T18:19:42","modified_gmt":"2020-07-21T02:19:42","slug":"meen-pollichathu","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/meen-pollichathu\/","title":{"rendered":"Meen Pollichathu"},"content":{"rendered":"\n
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Meen Polluchathu(\u0d2e\u0d40\u0d7b \u0d2a\u0d4a\u0d33\u0d4d\u0d33\u0d3f\u0d1a\u0d4d\u0d1a\u0d24\u0d4d) is a true Kuttanadan fish-special. The preparation uses cleaned whole fish -typically Karimeen <\/a>(\u0d15\u0d30\u0d3f\u0d2e\u0d40\u0d7b)- covered with a spicy masala, wrapped in banana leaves and shallow fried. I have this recipe here to suite the preparation to the modern kitchen using oven instead of earthen pot and aluminum foil instead of banana leaf, as a variant from the tradition with a little trade-off on its taste and aroma. The fish normally used is Karimeen, which is common in back-waters <\/a>of Kerala, but can use pomfrets (\u0d06\u0d35\u0d4b\u0d32\u0d3f ) or Tilapia as alternatives.<\/p>\n\n\n\n\n\n\n

Ingredients<\/strong><\/p>\n

    \n
  1. Fish \u00a0(Tilapia\/Pomfrets\/Karimeen) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 : 3<\/li>\n<\/ol>\n

    For marination :<\/em><\/p>\n

      \n
    1. Chilli powder\u00a0\u00a0\u00a0 : 2 Tbl sp.<\/li>\n
    2. Pepper powder : 2 Tbl sp.<\/li>\n
    3. Ginger garlic paste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 2 T sp.<\/li>\n
    4. Turmeric powder\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : \u00bc T sp.<\/li>\n
    5. Oil for frying<\/li>\n
    6. Salt to taste.<\/li>\n<\/ol>\n

      For masala:<\/em><\/p>\n

        \n
      1. Chopped onion\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : \u00a02<\/li>\n
      2. Chopped tomato\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : \u00bd<\/li>\n
      3. Chopped chilli\u00a0 : 3<\/li>\n
      4. Ginger garlic paste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 2 T sp.<\/li>\n
      5. Curry leaves\u00a0\u00a0\u00a0\u00a0\u00a0 : 2 sprig<\/li>\n
      6. Garam masala\u00a0 : \u00bd T sp.<\/li>\n
      7. Kudampuli \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : \u00a02 piece<\/li>\n
      8. Chilli powder\u00a0\u00a0\u00a0 : 2 T sp.<\/li>\n
      9. Pepper powder\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : 1 Tbl sp.<\/li>\n
      10. Turmeric powder\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : A pinch<\/li>\n
      11. Coconut milk\u00a0\u00a0\u00a0 : \u00be Cup<\/li>\n
      12. Oil (if needed)\u00a0\u00a0 : 2 Tbl sp.<\/li>\n<\/ol>\n

        Method<\/strong><\/p>\n