Pomfret pieces coated with tempered tomato masala wrapped with banana leaves and cooked.
MEEN POLLICHATHU
Ingredients
4 small pomfrets, cut into 1 inch pieces
Salt to taste
Crushed black peppercorns to taste
¼ teaspoon turmeric powder
1 tablespoon lemon juice
2-3 dried red chillies
1 tablespoon finely chopped garlic
½ tablespoon finely chopped ginger
10-12 black peppercorns
1 tablespoon oil + as required
1 teaspoon mustard seeds
16-18 curry leaves
2-3 green chillies, slit
2 medium tomatoes, finely chopped
½ cup thick coconut milk
Banana leaves as required
Ghee for brushing
Method
1. Put fish pieces in a bowl. Add salt, crushed peppercorns, turmeric powder and lemon juice, mix well and set aside to marinate for 30 minutes.
2. Blend together red chillies, garlic, ginger and peppercorns with water as required to a smooth paste.
3. Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and sauté till the seeds splutter.
4. Add curry leaves and green chillies, mix and sauté well. Add prepared paste, mix well and bring to a boil.
5. Add tomatoes, mix and cook till they turn soft and pulpy. Add salt and coconut milk, mix well and simmer for a minute.
6. Cut banana leaf into pieces and brush with some ghee. Place a portion of cooked tomato mixture in the centre, top with a marinated fish piece and spread some more cooked mixture on top.
7. Wrap the leaves into parcels and secure with toothpicks.
8. Heat some oil in a non-stick pan. Place the parcels in it, cover and cook turning occasionally, for 8-10 minutes.
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