Kerala Meen Pollichathu
Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.
Ingredientsfor 6 servings
- 1 kg Sardines
- 4-5 nos Fresh green pepper strings
- 2 nos Green chillies
- 1/2 tsp Coriander powder
- 1/4 tsp Chilly powder
- 1/4 tsp Turmeric powder
- 1 small Ginger
- 3 Cloves Garlic
- Curry leaves, a few
- Salt, to taste
- Oil, to taste
Preparation
Step 1
For preparing kerala meen pollichathu, first clean the fish well, wash and drain.
Step 2
Grind green pepper, green chillies, ginger, garlic and few curry leaves together to make a paste.
Step 3
Apply this paste to the fish with coriander powder, chilly powder, turmeric powder, salt and little oil. Set aside for few minutes.
Step 4
Heat some oil in a kadai, add the fish with all ingredients.
Step 5
Add 1 cup of water, allow it to boil, then cook it in low flame until the gray thickens. Meen pollichathu is ready.
Tip
A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.
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