Pomfret Pollichathu

Pomfret fish fry | vaaval meen fry | avoli pollichathu is an all time favourite for everyone at home. As pomfret fish is versatile, we can add any masala we like and the fish fry will turn out. Heat 1. 5 tbsp coconut oil in a pan. Toss in the curry leaves, sliced shallots, garlic and ginger, and sauté until the shallots turn slightly golden.

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Now add chili, coriander, turmeric powders,. Top the fish with more masala. Now fold and pack the fish with the banana leaf. Tie it with a thread so that it retains the flavor and does not come out while cooking. 60 views, 5 likes, 1 loves, 0 comments, 0 shares, facebook watch videos from chefgladwin antony: Coat the slit fish evenly with this masala paste. Make sure you get the masala into the slits and ridges of the fish. Let it marinate for 10 to 15 mins. Meen pollichathu is one of my favorite fish meals, and it’s a great way to wow your guests and family on special occasions.

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Explanation of Pomfret Pollichathu what you can see

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Meen Pollichathu is a spicy and delicious #AuthenticKeralaDish. This #PanfriedMeenPollichathu is made using fish (pomfret/pearl spot), shallots, coconut milk, and tomato. You can now make this #MeenPollichathu with Cookd’s simple recipe and serve it. Do try this recipe and share your feedback with us.

Meen Pollichathu Recipe:
Fish (Pearl Spot/Pomfret) – 400 grams
Banana Leaf
Garlic (finely chopped) – 1 tbsp
Curry Leaves – 20 nos
Coconut Oil – 1 tbsp + 2 tbsp

Marination:
Red Chilli Powder – 2 tsp
Turmeric Powder – ¼ tsp
Salt – ¾ tsp
Black Pepper Powder – ½ tsp
Ginger Garlic Paste – 1 tbsp
Lemon Juice – 1 tbsp
Coconut Oil – 1 tbsp

Masala:
Coconut Oil – 2 tbsp
Shallots (sliced) – ½ Cup
Ginger (finely chopped) – 2 tsp
Garlic (finely chopped) – 1 tbsp
Green Chilli (chopped) – 1 tbsp
Curry Leaves – 20 nos
Kashmiri Chilli Powder – 2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – ¼ tsp
Black Pepper Powder – ½ tsp
Salt – ½ tsp
Tomato (finely chopped) – ½ Cup
Coconut Milk – ½ Cup
Vinegar – ½ tsp

Cooking Instructions:

1. Mix all the ingredients for the marination into a smooth paste.

2. Make slits on the fish. Apply the spice paste generously over the fish.

3. Heat coconut oil and fry the fish on medium-high heat until it turns slightly crisp on the outside. It does not have to be fully cooked at this stage. The time would vary depending on the size of the fish. Set aside the fish.

4. Heat oil in another pan. Add the shallots, ginger, garlic, curry leaves, and green chilli. Saute until the shallots turn translucent.

5. Add all the spice powders and salt. Add the tomatoes and saute until it turns m
ushy.

6. Add the coconut milk and vinegar. Saute just until it turns into a thick paste. Set aside.

7. Heat the banana leaf over a direct flame to make it flexible and to prevent tearing.

8. Spoon some of the prepared masala onto the centre of the banana leaf. Place the fish on it and then cover it again with more masala. Fold in the sides of the leaf and tie it tightly using a banana fiber/kitchen twine.

9. Heat oil in a pan/tawa and cook the fish, covered, on low heat for 4-5 minutes on each side.

Cooking Tips:

1. The most preferred fish for this dish are Pearl Spot (Karimeen) or Pomfret. However, you can also use any small whole fish or slices of large fish for this recipe.

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