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Main Course

Aavoli (White Pomfret) Pollichathu (Naadan)

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for festivals and grandchildren make excuses to visit for.

Ingredientsfor 2 servings

Aavoli (Pomfret White)- 2 Pcs, Pomfret
2 nos Onion — cut into small pieces, big
10 nos Onion small
2 tsp Chilli powder
2 tsp Turmeric powder
1 tsp Garlic & Ginger paste
4 nos Curry Leaf
Salt, to taste
1 small Oil
4 nos Lettuce Leaf

Preparation

Step 1
Make a paste of Small Onion, Chilli Powder, Turmeric Powder, Garlic & Ginger Paste, Curry Leaf & Salt.
Step 2
Mix the above Paste as with the pieces of Onion.
Step 3
Wash Aavoli (Pomfret) very well and Marinate with the Paste as mentioned above.
Step 4
Cover the Marinated Fish with Lettuce Leaf and Leave it for 10 - 15 Minutes.
Step 5
Heat a pan on low heat and pour the Oil.
Step 6
When the Oil becomes heated, place the Covered fish to the pan and leave it for 10 Minutes.
Step 7
Now one side of the fish will be OK now and now turn to the other side and keep for 10 minutes.
Step 8
Get the fish out of the pan and serve it hot.
Step 9
Good to have it with chappathi, rice etc.

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Aavoli (White Pomfret) Pollichathu (Naadan)

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for festivals and grandchildren make excuses to visit for.

Ingredientsfor 2 servings

Aavoli (Pomfret White)- 2 Pcs, Pomfret
2 nos Onion — cut into small pieces, big
10 nos Onion small
2 tsp Chilli powder
2 tsp Turmeric powder
1 tsp Garlic & Ginger paste
4 nos Curry Leaf
Salt, to taste
1 small Oil
4 nos Lettuce Leaf

Preparation

Step 1
Make a paste of Small Onion, Chilli Powder, Turmeric Powder, Garlic & Ginger Paste, Curry Leaf & Salt.
Step 2
Mix the above Paste as with the pieces of Onion.
Step 3
Wash Aavoli (Pomfret) very well and Marinate with the Paste as mentioned above.
Step 4
Cover the Marinated Fish with Lettuce Leaf and Leave it for 10 - 15 Minutes.
Step 5
Heat a pan on low heat and pour the Oil.
Step 6
When the Oil becomes heated, place the Covered fish to the pan and leave it for 10 Minutes.
Step 7
Now one side of the fish will be OK now and now turn to the other side and keep for 10 minutes.
Step 8
Get the fish out of the pan and serve it hot.
Step 9
Good to have it with chappathi, rice etc.

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Breakfast

Diabetic Friendly Ragi Puttu

Steamed layers of rice flour and coconut inside a cylindrical mould — puttu is Kerala morning fuel. It crumbles apart...

25 min|2 servings|5

Snacks

Dates Neyyappam | Healthy Snack

Lacy edges, spongy centre — appam is fermented rice batter swirled in a curved pan until it forms a bowl-shaped panca...

35 min|4 servings|5

Main Course

Drumstick-Eggplant Curry

A deeply satisfying drumstick-eggplant curry simmered slowly with freshly ground spices and coconut. The kind of grav...

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Main Course

Drumstick Toor Dal Curry

A traditional Kerala curry where drumstick simmers gently in a spiced coconut gravy until every piece soaks up the fl...

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