3 petals cambodge, torn into pieces and soaked in ¾ cup water
1 tsp salt
¾ cup coconut milk(1st extract)
Mixed together:
½ tsp black pepper powder
½ tsp turmeric powder
½ tsp red chilli powder
2 tsp coriander powder
4 tbsp water
Method of Preparation of Meen Pollichathu
Clean banana leaves with a damp cloth on both sides, dry and pass over a live flame to make them pliable. Cut into pieces large enough to wrap a whole fish.
Clean fish, keep whole, wash, drain thoroughly, and score with a knife on both sides.
Combine ingredients for marinade, rub into fish and marinate for 30 minutes.
Heat oil in a frying pan, add shallots, green chillies, garlic and curry leaves, and fry till shallots turn brown. Remove from oil and set aside.
Place fish in a pan and fry on each side for about 5 minutes till brown. Remove from pan, drain and set aside.
Reduce oil to 2 tbsp and add mustard seeds. When they start sputtering, add spice paste and fry for about 2 minutes.
Add fish, coconut milk and cambodge with its soaking liquid. Mix gently, cover pan and bring to boil.
Open pan, gently stir in reserved shallot mixture and cook over low heat till gravy is almost dry.
Remove from heat and wrap fish in banana leaves.
Roast on a hot tava or griddle on each side for 2-5 minutes or place in a steamer for 2-5 minutes, till banana leaves turns blackish-brown.
