Wednesday, September 1, 2010
Karimeen Vazhayilayil pollichathu/Pearlspot dry fried on Banana leaf
We have posted a "meen pollichathu" earlier. That is fried and then smothered in a wet gravy. Today's is smeared with masala, wrapped and fried in banana leaf
Black pepper powder-2 tsp
Red chilli powder- 1/2 tsp
Turmeric powder- a pinch
Garlic paste- 1 Tbsp
Ginger paste- 1 Tbsp
Lemon juice- 1 tsp
Curry Leaves-2 sprigs
Banana leaves- for wrapping the fish
Coconut Oil- enough to spray on the leaf
1.Clean the fish by taking out the head with the parts in the stomach of the fish. Keep the tail intact.Make some shallow slits on the fish.
2.Prepare the marinade by mixing together all the ingredients, add a little water to make it a thick paste and rub it on the fish.
3.Heat an earthen pot on medium heat.Spray the coconut oil on the banana leaf and wrap the marinated fish in it.
4.Keep it in the pot and cook on low heat, turning the sides after every 2-3 minutes.
5.Serve warm with rice and a gravy of your choice.
1.If pearlspot is not available you could use Pomfret instaed.
2.You could reduce the amount of pepper if you would like it to be mild.