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Meen Pollichathu Fish Roast In A Plantain Leaf

21st.Century.Chef's picture
Ingredients
  Pomfret/Fish fillets 1 Kilogram
For marinade
  Pepper powder 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Salt To Taste
For masala paste and gravy
  Coriander powder 2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Pepper powder 1⁄2 Teaspoon
  Refined oil 2 1⁄4 Tablespoon (3 Dessertspoon)
  Button onions 1 Cup (16 tbs), sliced
  Garlic 10 Clove (50 gm)
  Green chilies 3 , slit
  Curry leaves 4
  Mustard seeds 1 Teaspoon
  Thick coconut milk 1 Cup (16 tbs)
Directions

1. Clean fish in salted water. If using whole fish, make gashes on both sides.
2. Rub the fish well with pepper powder, turmeric powder and salt. Marinate for 1 hour.
3. Grind the coriander, chilli, turmeric and pepper powders with a little water to make masala paste.
4. In a pan, heat 2 dsp oil and saute button onions, garlic, green chillies and curry leaves. Remove from the pan and keep aside.
5. Fry the fish lightly in the same oil and keep aside.
6. Add 1 dsp oil. Splutter mustard seeds. Add the masala paste and saute until the aroma seems right.
7. Add fish and coconut milk.
8. Add sauted button onions, garlic, green chillies and curry leaves. Simmer on low heat until fish is coated with gravy.
9. Wrap each fish in a piece of plantain leaf or greased foil. Tie securely and bake at 350°F for 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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