Meen pollichathu / Baked fish with Indian spices

recipe full detail

 Total time:00:45

 Serves:2

 Like:0



Description:-


This dish is a brilliant Indian invention of baking fish with hot spices and coconut milk in banana leaf

Since I couldn't find Pearl Spot fish in the local markets here, I used Tilapia and it still tasted good! 

This dish is a brilliant Indian invention of baking fish with hot spices and coconut milk in banana leaf

Since I couldn't find Pearl Spot fish in the local markets here, I used Tilapia and it still tasted good! 

Steps:-


1. Marinate fish with chili powder, turmeric, salt, lemon juice and crushed ginger and garlic for at least 2 hours. Heat oil in a pan and fry the fish till the color changes slightly. Make sure not to over-fry the fish or else the spices wont steep through. 
2. In the same pan, add chopped shallots and green chilies. Sauté for 3-4 minutes on low flame. Add kashmiri red chili powder and turmeric. Add chopped tomatoes and salt and cook for a few more minutes till the mixture turns mushy. Add coconut milk and cook on low flame till you get the right saucy consistency.

3. Coat a banana leaf with few drops of oil. Spread half the sauce over the leafs, put the fish on top and lastly coat the fish with the remaining sauce. Tightly wrap the banana leaf (see picture). Heat a pan and add few tablespoons of water. Put the wrapped fish on top of it and cook on low flame for 8-10 minutes on both sides. Keep adding few spoons of water in between so that the leaves don't burn out.

Tips:-


  Ingredient List


  • 1 Fish
  • 1 tsp Chilli powder

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