Monday, June 9, 2014

Meen Pollichadhu / மீன் பொலிச்சது - Fish steamed in banana leaf

           Meen polichadhu, is nothing but fish is steamed in a banana leaf,with the masala.Its a very famous Kerala dish.This specific recipe, was made by my Chef Murugan  anna ,when I was @ my vacation in Tirunelveli. It was lying in my draft for almost a year now. Though of posting it today. Banana leaf, blends with the masala and gives out exotic aroma to the fish. We can prepare this dish using any fish. Even fish fillet works fine with this. The masala is up to our wish and it can be increased or decreased. Adding coconut oil will give a nice aroma to the fish. So don't skip it.

Preparation time : 15 minutes
Cooking time : 25 minutes
Yield : 3 slices

For shallow frying the fish :
1.King fish / Vanjiram - 3 pieces
2.Turmeric powder - 1/4 tsp
3.Chilli powder - 1 tbsp
4.Coriander powder - 1 tbsp
5.Garam masala - 1/2 tsp
6.Fennel powder - 1/4 tsp
7.Salt - as needed.
8.Water - little
9.Oil - for shallow fry

For the masala:
1.Onion - 1 (big)
2.Green chillies - 2
3.Tomatoes - 1
4.Turmeric powder - 1/2 tsp
5.Chilli powder - 1 tsp
6.Curry leaves - few
7.Coconut milk - 2 tbsp. (optional)
8.Coconut oil - 2 tbsp.
9.Salt  - to taste
10.Fennel seeds - 1/4 tsp

Method :
Shallow frying the fish:
* Wash the fish slices . Take a bowl, add all the masala and mix. Add very little water and make a paste. Marinate the fish in the masala and leave it for 5 minutes. Shallow fry the fish slices on a tawa for about 2 minutes each side. We are not going to fry the fish till crisp. Just the masala has to be cooked.

* Preparing the masala:
         Take a pan, add oil. If you don't have coconut oil, then replace it with normal cooking oil. Splutter with fennel seeds.Add onion ,curry leaves and green chillies. Sprinkle little salt and cook the masla , till onion is browned.Add turmeric powder,chilli powder to the onion now. When the raw smell of the masala leaves, add chopped tomatoes and cook.  At last add coconut milk to the masala and cook. Adjust salt to taste. The masala should be thick.

* Steaming the fish:
     When the masala  is still warm, prepare the banana leaf ready. Cut the banana leaves into squares. Add a generous scoop of masala to the leaf. Place the shallow fried fish on top of the masala. Fold it from the left and right. Then fold it like a potli .Tie the potli using a jute string tightly. There should not be any gap between the leaf. Add little oil and cook the packed fish for about 5 minutes .We can also cover the fish and fry it.Let it sit in the steam for a while.

Open the pockets, just before serving it. The banana leaf would have given out its flavor to the fish.

* We can use any fish fillet to steam.
* Adjust the masala according to your taste.
* Coconut oil adds a unique aroma to the dish.
* Adding coconut milk is optional, but it gives a rich taste to the dish.
* Banana leaf gives a superb aroma to the dish, so don't skip it.


Shanthi said...

wonderful Savitha..i would like to taste it right now...yummy...

Sayantani Mahapatra Mudi said...

given our love for fish you can understand my willingness to try this one right now. just awesome.

Rafeeda AR said...

love this anytime!!! tastes the best with karimeen... :)

nandoos kitchen said...

karimeen pollichathu looks too toooo good. yumm

Magees kitchenworld said...

Yummy aromatic recipe....added to my to do list...

Poornimacookbook said...

Mouthwatering. Thanks for sharing the recipe. Will try it soon.

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