Fish ‘Pollichathu’

[minisoji]

Ingredients

1. Pearl spot fish or karimeen (washed, cleaned) - one kg.,
2. Pepper powder- one dessert spoon, Turmeric powder- ½ teaspoon, Salt- to taste,
3. Coconut oil- two dessert spoons
Small onions (sliced thin) - one cup, Ginger (sliced long) - two teaspoons, Garlic (small)- ten flakes, Green chillies (with ends cut)- 3, Curry leaves- two twigs,
4. Coconut oil- one dessert spoon,
5. Mustard seeds- one teaspoon,
6. Coriander powder- two teaspoons
Chilly powder- one teaspoon, Turmeric powder- ½ teaspoon, Pepper powder- ½ teaspoon
7. Thick coconut milk- ½ cup,8. Coccum - 3 pieces,9. Salt- to taste

Method

Make a paste of salt, turmeric powder and pepper powder. Apply the paste well on the fish. Now saute the fish lightly. Do not over cook. Grind ingredients under (6) till five. Heat two dessert spoons of coconut oil. Saute the remaining ingredients under (3). To the same pan, add one more dessert spoon of coconut oil. When the mustard seeds splutter, add the ground masala and saute. Add the fish, coconut milk, coccum and salt, close the vessel with a lid and let it cook. When it boils well, add the sauted masala. Remove when the fish pieces are coated with gravy. Now neatly wrap each piece of fish in a dry banana leaf, tie with the banana stem fibre and bake