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Monday, June 11, 2012

Meen Pollichathu / Fish fry in plantain leaf

At last made the fish fry in plantain leaf . Thoroughly enjoyed the aroma of banana leaf. It was really a tasty dish. Cant stop eating with one piece.
  • Fish - 6 pieces
  • Plantain leaf
For masala
  • Onion: 2
  • Tomato: 1 big
  • Coriander powder - 2 tsp
  • Red chilly powder: 1tsp
  • Turmeric powder: 1/4 tsp
  • Pepper powder: 1/2 tsp
  • Grated coconut - half cup
  • Curry leaves
  • Coriander leaves
  • Cumin powder - 1/2 tsp
  • Fennel powder - 1.2 tsp
For frying
  • Red chilly powder - 1 tablespoon
  • Turmeric powder -1/4 tsp
  • Coriander powder -2 tsp
  • Curry leaves
  • Salt
  • Oil
  • Water
  • Lemon juice
  • Clean the fish and keep it aside.
  • Mix the “for frying” ingredients in a bowl along with enough water to make it a smooth paste.
  • Marinate the fish with this masala, and keep it in refrigerator for 10-15 minutes.
  • Heat oil in a pan.
  • Shallow fry the fish and keep it aside.
For Masala:
  • Meantime, heat oil in another pan, once heated add chopped onion, Curry leaves, ginger garlic paste and saute well.
  • Once it is translucent add tomato and mix well, until it is smooth.
  • Add turmeric powder, chilli powder and coriander powder and mix well.
  • Fry them well. Add the cumin seeds powder and fennel powder and pepper powder.Cook till oil separated.
  • Add the grated coconut and mix well.
Masala is ready.
  • Cut the plantain leaves to enough sized pieces to cover the fish.
  • Pass the leaves over the flame to make it soft and flexible.
  • Put little masala in to the leaves and place the fish on top, again put more gravy on top to cover the fish.
  • Close the plantain leaves from all the sides, and pin it with tooth pick , I used BBQ skewers , you can also tie with thread.
  • Pour little oil on a frying pan (1 tsp), and fry the stuff under low flame on both sides. Say 5-6 minutes each side.
  • Open the plantain leaves just before serving.

Linking to First anniversary

Sending to Kerala Kitchen event hosted by Erivum Puliyum
Dish name starts with M by Akila


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