MEEN POLLICHATHU/ FISH FRY WRAPPED IN BANANA LEAF
INGREDIENTS
TO MARINATE FISH
RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
SALT
GINGER- GARLIC PASTE-2 TABLESPOONS
LIME JUICE-2 TABLESPOONS
FISH-1
CLEAN THE FISH
MAKE SLITS ON THE FISH
MARINATE WITH MASALA ABOVE AND KEEP ASIDE IN A REFRIGERATOR FOR 1-2 HOURS
FOR THE GRAVY
SHALLOTS-5, FINELY SLICED
TOMATO-1
GINGER- GARLIC PASTE-4 TABLESPOONS
RED CHILLY POWDER-1/2 TABLESPOON
CORIANDER POWDER-1 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
GREEN CHILLIES-2
CURRY LEAVES- 2 SPRIGS
SALT
COCONUT OIL
MEANWHILE; HEAT A PAN
ADD COCONUT OIL
ADD CHOPPED SHALLOTS; FRY TILL TRANSLUCENT
ADD GINGER- GARLIC PASTE, GREEN CHILLIES AND CURRY LEAVES
FRY FOR 3 MINUTES
ADD CHOPPED TOMATO; FRY FOR 1 MINUTE
ADD ALL POWDERS. FRY TILL RAW SMELL GOES
ADD SALT
FRY THE FISH IN OIL
TAKE A BANANA LEAF.SMEAR IT WITH COCONUT OIL
POUR 1/2 OF THE GRAVY ON THE BANANA LEAF
PLACE FISH ON IT
POUR REST OF GRAVY ON FISH
WRAP WITH ANOTHER LEAF
OR YOU CAN USE A BIG LEAF AND WRAP THE FISH FIRMLY
NOW STEAM IT R COOK IN LOW FLAME
YOU CAN GARNISH THE FISH WITH SLICED ONIONS, TOMATO, CARROT, CORIANDER LEAVES AND LIME JUICE
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