Meen Pollichathu

Ingredients

• 5 medium Pearlspot or any fish of your choice
• 1/2 tsp Turmeric powder
• Salt, to taste
• Coconut oil, to fry the fish

Masala:
• 1/8 cup Coconut oil
• 1 cup Onion, sliced
• 1/2 cup Tomato, sliced
• 2 tbsp Ginger, finely chopped
• 2 tbsp Garlic, finely chopped
• 2-3 sprigs of Curry leaves
• 2 Green chillies, slit
• 1 tsp Red chilli powder
• 1 tsp Kashmiri Chili powder
• 1/2 tsp Coriander powder
• 2 coccum (or tamarind), soaked in water

Instructions

1. Lightly marinate the fish in turmeric powder and salt.
2. Heat oil in a pan and fry the fishes till 3/4th done.
3. It’s time to make the masala. Heat oil in a pan. Add ginger, garlic, green chilies and sliced onions. Saute until the onions turn translucent.
4. Add sliced tomatoes. Saute until cooked.
5. Add spice powders and curry leaves. Saute.
6. Squeeze and add the coccum pulp. Mix well and cook for a couple of minutes more.
7. Clean and wilt banana leaves.
8. Place a little of the masala, then the fried fish and top it with another small portion of the masala. Wrap well, you can use a toothpick to hold it. Do this for all the fried fishes.
9. Heat a clay pot. Place one of the whole wrapped fish in it. Close it with a lid and let it cook for about five minutes on low flame. Turn over and cook again. Remove and keep aside. Repeat for all the wrapped fishes.
10. Serve hot with rice or as an appetizer.