The enjoyment of savouring, sluggish prepared fish that cooks quick … Fish grilled in a plantain leaf with a generous smear of flavourful, rustic masala is a well-known sea-food from Kerala.

FISH POLLICHATHU

Active ingredients

4 tilapia fish, cleaned up and slit
5 tablespoons coconut oil
1/2 cup shallots
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
15-16 black peppercorns
16 dried red chillies, stemmed
4 tablespoons coriander seeds
2 inch ginger, peeled and approximately sliced
16 garlic cloves
6 green chillies
25-30 curry leaves, sliced
2 teaspoons tamarind pulp
Salt to taste
1/2 cup sliced shallots
4 pieces of banana leaf, roasted on direct heat
Sliced fresh coriander leaves for garnish

Method

1. Heat 2 tablespoons coconut oil in a shallow nonstick pan. Add shallots, fenugreek seeds, mustard seeds, fennel seeds, black peppercorns, dried red chillies, coriander seeds, ginger, garlic, green chillies, half the curry leaves, tamarind pulp, salt and sauté for 2-3 minutes.
2. Transfer on a plate and allow to cool.
3. Transfer the mix in a mill container. Include 1/2 cup water and grind to fine paste.
4. Take the fish in a parat and use half the ground paste over so that the fish is well covered with the paste. Set aside for 10-15 minutes.
5. Heat 1 tbsp coconut oil in a nonstick pan. Include chopped shallots, remaining curry leaves and sauté till shallots turn clear.
6. Include the staying ground paste and sauté for 4-5 minutes.
7. Place a piece of banana leaf on the worktop and spread out some of the sauteed masala on top. Now keep a piece of fish and include some more masala on top. Fold the sides to make a pocket. Secure with a thread.
8. Heat remaining coconut oil in a non-stick pan, place the fish parcels and cook for about 3 to 4 minutes on each side or till the fish is completely cooked. Guarantee that the leaves do not burn while cooking.
9. Serve hot in the parcel itself garnished with coriander leaves.

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