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Meen Pollichathum Moily Charum - Moily with Fish Steamed in Banana Leaves

Ingredients of Meen Pollichathum Moily Charum

Serves: 4

This dish combines two well-known methods of Malayali culinary practice, though it has no claims to tradition.

4 whole fish, about 20 cm in size (pearl spot/pomfret)

2 large banana leaves

Moily curry prepared by substituting 2 tsp powdered sun-dried prawns for the seafood

Ground to a fine paste:

6 sprigs coriander leaves

4 green chillies, chopped

2 cloves garlic, chopped

3-cm piece ginger, chopped

A walnut-sized ball of seedless tamarind

1 tsp cumin powder

A pinch of asafoetida powder (hing)

1 tsp salt

4 tsp water

Method of Preparation of Meen Pollichathum Moily Charum

  • Clean fish, keep whole, wash and drain thoroughly.
  • Coat fish with ground paste and stuff with any remaining paste.
  • 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 fish.
  • Wrap fish in banana leaves, using toothpicks to secure the parcels, and steam for 2-5 minutes, till banana leaves turn blackish-brown.
  • To serve, open parcels, place fish in a dish and pour moily curry over them.

Note: The steamed fish can be served as a dish by itself.

 
Traditional Recipes of Kerala
  
 
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