Meen Pollichathu/Fish Cooked in Banana Leaf Wrap

Ingredients: Fish - 3 (Karimeen/Pearl spot, Tilapia, or Pomfret) For Marination: Chilli Powder - 1/2 tsp Garam Masala Powder - 1/2 tsp Turmeric Powder / Manjal Podi - 1/2 tsp Salt to taste Lemon Juice - 2 tsp Coconut Oil - 3 tblspn For Masala: Mustard Seeds / Kaduku - 1/2 tsp Cumin Seeds / Jeerakam - 1/2 tsp Onion - 1 large chopped finely Ginger - 1 tsp finely minced Garlic - 1 tsp finely minced Green Chilli - 1 finely chopped Curry leaves - 1 sprig chopped Tomatoes - 1 large chopped finely Chilli Powder - 1 tsp Garam Masala Powder - 1 tsp Turmeric Powder / Manjal Podi - 1/2 tsp Salt to taste Coriander leaves - 3 tblspn finely chopped Thick Coconut Milk - 1/4 cup Lemon Juice - 2 tsp Method: Clean the fish thoroughly and make deep slits in the fish for the marination to sink in. In a bowl, add in all the marination ingredients and mix well. Marinate the fish with the paste and keep aside for 30 mins. Heat oil in a pan. Fry the fish flipping each side in hot oil for 3 mins on each side and remove it to a plate. In the remaining oil, add mustard and cumin seeds and let it splutter. Add in finely chopped onions, ginger, garlic, green chilli and curry leaves. Sauté this for 3 to 4 mins till it is light golden. Now add in all the spice powders and salt. Mix well. Add in finely chopped tomatoes and cook for 5 mins till it turns mushy. Add in coriander leaves and coconut milk. Mix well and simmer it till it is reduced and thickened. Squeeze in the lemon juice and mix well. Now the masala is done. Take a banana leaf and place over the foil. Now place a spoonful of masala on the banana leaf. Place the fried fish on top of the masala. Spoon some more masala over the fish and fold the leaf. Now cover the entire thing with foil so a parcel is formed. Heat a pan on medium heat. Place the parcel in the pan and cook for 12 mins on each side. Now remove it from pan and open the parcel and serve hot.

Note: The parcel can also be steamed in a steamer.

Happy Cooking!

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