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17 September 2014,11:45 by
D.Sumithra

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FISH POLLICHATHU

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Wash the fish steaks and dry them.
  • Mix the ginger paste, garlic paste, ground turmeric, egg, salt, lemon juice and ground paprika together.
  • Rub it into fish steaks and marinate for 10 minutes.
  • Heat the oil for deep frying and fry the fish steaks until cooked.
  • Set aside and keep warm.
  • Masala: Heat the oil in a saucepan.
  • Add the mustard seeds and wait for them to start to crackle.
  • Add fenugreek, curry leaves, onions, green chilli and cook until the onions start to brown.
  • Add tomato, ground turmeric, ground coriander, ground cumin, ground paprika, salt, tamarind paste, ginger paste, garlic paste.
  • Add thin coconut milk and cook uncovered for 15 minutes. Add thick coconut milk and cook for 5 minutes.
  • Take banana leaves and warm them up slightly so they become easier to manage.
  • Put the masala on a banana leaf, place a fish steak on the top and add masala on the top of the fish.
  • Fold the banana leaf to make a parcel and secure it with a toothpick or cooking string.
  • Repeat for the remaining fish steaks so you have four parcels in total. Heat the oil in a frying pan.
  • Place the parcels in the pan and cook each side for 3 minutes or until the banana leaves start to brown.
  • When ready put the parcels on individual dinner plates unopened and garnish the side of the plate with slices of onion, tomato, cucumber and lemon wedge.
  • Let the dining guests open their own parcels.
  • Serve with rice and vegetables.

INGREDIENTS

  • 500 grams fish steaks
  • 3 teaspoon ginger paste
  • 3 teaspoon garlic paste
  • 2 teaspoon mustard seeds
  • 3 teaspoon ground coriander
  • 2 teaspoon ground turmeric
  • 1 teaspoon fenugreek
  • 2 teaspoon ground cumin
  • 3 tablespoon ground paprika
  • 2 tablespoon curry leaves
  • 2 eggs
  • 3 teaspoon tamarind paste
  • 2 teaspoon lemon juice
  • 150 grams onion finely chopped
  • 300 ml thin coconut milk
  • 100 ml thick coconut milk
  • 2 tomato medium sized, finely chopped
  • Salt to taste
  • 2 green chilli finely chopped
  • 3 tablespoon sesame oil
  • 6 pieces banana leaves
  • Peanut Oil for deep trying

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