Fish Pollichathu

Name: Fish Pollichathu
Total time: 2700 s
Yield: 4 to 6 people
Cuisine: Indian
Ingredients: 350 grams Fish preferably with less bones; 2 large onions finely chopped; 2 medium tomatoes; 6 shallots; 1 piece ginger; 6 pods garlic; 1 spoon Kashmiri Chilli powder; 1 spoon Coriander powder; 1/2 spoon Turmeric powder; As required salt; 1 spoon Fennel/saunf; 1 spoon jeera; 1 spoon Pepper corns; 4 sprigs Curry leaves; 1/2 lemon size Tamarind; 50 ml Coconut oil; 1 spoon Mustard seeds; 2 green chillies

Malini @thatfoodiewoman

Chennai, Tamil Nadu

This is traditionally made in Kerala, usually with a breed of fish called "karimeen", which is very seasonal. Hence I have used Pomfret and Seer fish to make this recipe. This is an excellent starter and the flavour comes from the banana leaf that is used in this recipe. There is a version of making this recipe with coconut milk which is also very delicious. This version posted here is suggested by Ms.Sushmitha Girish(sushcooks) from Cookpad Community which I really loved.

Malini @thatfoodiewoman

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Ingredients

45 minutes

4 to 6 people

350 gramsFish preferably with less bones
2large onions finely chopped
2medium tomatoes
6shallots
1 pieceginger
6 podsgarlic
1 spoonKashmiri Chilli powder
1 spoonCoriander powder
1/2 spoonTurmeric powder
As required salt
1 spoonFennel/saunf
1 spoonjeera
1 spoonPepper corns
4 sprigsCurry leaves
1/2lemon size Tamarind
50 mlCoconut oil
1 spoonMustard seeds
2green chillies

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Steps

45 minutes

1

Marinate fish pieces with 1/2 spoon turmeric powder, 1/2 spoon chilli powder and salt as required for at least 30 minutes. Shallow fry them and drain it over kitchen towel
2

Soak tamarind in water for at least 20 minutes. Keep other things ready.
3

In a blender/mixie jar add 1 spoon saunf, 1 spoon jeera, 1 spoon pepper corns
4

Add shallots, ginger, green chillies
5

And garlic and grind coarsely
6

Then open the mixie jar/blender and add tomatoes and grind them and keep the paste aside.
7

In another pan add 4 spoons of coconut oil and add 1 spoon of mustard seeds and let it spluter. Then add finely chopped onions and 2 sprigs of curry leaves and fry the onions till it is golden brown
8

Then add the grinded paste and saute for 2 minutes
9

Then add salt, kashmiri chilli powder, coriander powder and turmeric powder and saute for 2 minutes. Then add tamarind juice and saute till raw smell goes off and keep the masala ready
10

Now heat a banana leaf over gas stove and soften it. Do not overburn. This step is to ensure that the banana leaf doesn't tear off when assembling. Spread a layer of onion tomato masala over the banana leaf
11

Then place the fish pieces over it and also top some more masala over the fish. Add some raw onions on top
12

And some curry leaves and wrap the banana leaf tightly(not very tight) but without gaps and tie it with a thread
13

In a tawa add 3 spoons coconut oil and place the wrapped fish pocket. Cover and cook on both sides for 10 minutes each on medium high flame.
14

Take it off from stove. Cut the threads and open the fish and relish the flavours of Fish Polichathu

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Cooksnaps

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Malini @thatfoodiewoman

on August 15, 2020 13:41

Chennai, Tamil Nadu

I started loving to saute the pan from a very young age. The love for food spiced up the love for cooking in me. I like to try out a same recipe in different ways. The recipes posted here are those recipes which are tried and tested and are those versions that i like the most. Inspirations are also taken from various blogs and youtube videos. Although I believe, traditional cooking is the way of life, my taste buds never stops me to try out a variety of cuisines.They say "Follow your passion" and yeah, "Here I am!!"Cook your heart out👩‍🍳❤️