Kerala Meen Polichadhu

Ingredients:

• Pomfret – 1 no (or any fish of choice)

  
  

For Marinade:

• Ginger Garlic Paste – ¼ tsp

• Coriander powder – ¼ tsp

• Red Chilli Powder – ½ tsp

• Turmeric Powder – ½ tsp

• Pepper – ¼ tsp

• Lemon Juice – 1 tsp

• Salt to taste

• Coconut Oil – 1 tsp

For Masala:

• Onion – ½ no (small)

• Tomato – 1 no

• Ginger – ¼ tsp

• Garlic – ¼ tsp 

• Green Chilli – ½ tsp

• Curry Leaves – 4 nos

• Coriander Powder – ¼ tsp

• Turmeric Powder – ¼ tsp

• Red Chilli Powder – ¼ tsp

• Turmeric Powder – a pinch

• Corisnder Leaves (minced) - 2 tsp

• Salt to taste

Garnish

• Onion – 1 tbsp

• Curry Leaves – 2 

• Lemon Juice – 1 tsp

Method:

• Mix the ingredients to prepare marinade. Marinate the fish and leave it aside for the flavors to infuse.

• Tawa roast the fish for a couple of minutes on a sauce pan.

• For masala, heat oil in a pan, and add ginger, garlic, green chilli, curry leaves and sauté until aromatic. Add in onions and tomato followed by red chilli powder, turmeric powder, coriander powder, and salt. Saute and leave the mixture aside.

• Place the roasted fish on a banana leaf (greased with coconut oil) and coat it with the masala on both sides.

• Close the leaf, tie it up and steam for 5-10 mins.

• Garnish with onions, curry leaves and lemon juice. Serve Hot.