Meen Pollichathu - the less spicy version

Meen Pollichathu (a modern version!)

This recipe is a modern and less spicy twist to the traditional preparation. Learnt this one from a television cookery show, but unfortunately cannot remember which one to give due credit. A great option if you want to enjoy this delicacy with less oil and spice.

Ingredients:...

1. Fish of choice (the usual favourites are pomfret, Karimeen etc.) – use whole fish rather than slices.

For the marinade: (the measurements are given for one whole fish weighing about 1 kg)

2. Garlic – 2 cloves
3. Ginger – ½ inch
4. Turmeric powder – 1 tsp
5. Red chilli powder – 2 tsp
6. Black pepper – 1 tsp
7. Lemon juice – juice of one lemon
8. Salt – to season

For coating the fish:

9. green chilli – 2, finely chopped
10. onion – 1 large, finely chopped
11. tomato – 1, deseeded, finely chopped
12. shallots – 4, finely chopped
13. coconut milk powder or desiccated coconut – 4 tbsp
14. fresh coconut milk – 2-3 tbsp
15. lemon - juice of half a lemon
16. salt – to season
17. oil – 5-6 tbsp
18. lemon wedges – for garnish

Method:

• Prepare a marinade using ingredients 2-8. Marinate the fish in this and keep for at least 2hours and overnight if possible.

• In a bowl, add ingredients 9 – 16 and mix well.

• Shallow fry the fish in oil and keep aside.

• Take clean plantain leaves and flame slightly to make limp. Place one half of the above mixture on one side of the leaf, place the fish on top and spoon the remaining mixture over the fish. Wrap tightly into a bundle. Place on low flame on a hot tawa turning sides and cook till done.

• Garnish with coriander leaves and a wedge of lime. Serve hot.