Monday, January 17, 2011

Meen Pollichathu (Roasted Fish wraps)

Meen pollichathu is an authentic Kerala dish. It is most commonly served in the houseboats and restaurants in and around the backwaters of Kuttanad and Kumarakom. They are an inevitable item in the toddy shops. This is usually prepared with pearl-spot (karimeen) but can also be made with pom-fret, Mackerel, Sardines, tilapia. I have used Rainbow trout. Traditionally, first the fish is seared then wrapped in banana leaf along with a special gravy and roasted in a earthen pot. The fish gets cooked in the steam trapped inside the banana leaf. The banana leaf imparts an amazing flavor to the fish. As the fish is cooked in literally less amount of oil, its healthy too. But If you cannot get hold of banana leaves, you can make it with aluminium foil as I have done here. The original taste is still there sans the banana leaf flavor. You might layer it with your favorite ingredient to get its flavor. 

Clockwise from left-shallots, garlic, ginger, green chillies, chilly powder, turmeric powder, coriander powder, pepper powder, curry leaf powder, tomato and coconut milk

Seared fish

Seared fish covered with masala in aluminium foil

Fish wrap

Roasted fish
Rainbow trout-1 medium size
Pepper powder 1 tsp
Chilly powder-1 tsp
Turmeric powder-½ tsp
Lime juice-2 tsp
Salt to taste

For the masala
Shallots, sliced- ½ cup
Garlic-4 cloves
Tomato-1 diced
Coriander powder-2 tsp
Chilly powder-½ tsp
Turmeric powder-½ tsp
Pepper powder-½ tsp
Oil-3 tsp
Green chillies- 3 sliced
Curry leaf powder-1tsp (or a few curry leaves)
Coconut milk (thick)-4tbsp

Banana leaf/aluminium foil

Clean fish and make gashes on both sides. Marinate with a paste made of chilly powder, pepper powder, turmeric powder and salt. for 2 hours.

In a pan, heat oil, slightly sear the fish on both sides. Drain and keep aside. In the same oil, saute shallots, garlic, green chillies and curry leave powder. Add tomatoes and cook until soft. Add all powders and saute until cooked.  Add coconut milk and simmer on low heat until gravy is thick.

If using banana leaf, place it on a hot pan and wilt it (easy to wrap). I used aluminium foil. Make a bed of half the masala gravy on the leaf/foil. Now place the fish on top and cover it with remaining
masala.  Wrap foil around securely. Roast the wraps covered in oil smeared frying pan for 20 mins (10 mins on each side). Serve hot.

Tips:
1. You can skip the marinating and searing. Just make a paste of  the masala ingredients, 
    smear it on the fish, wrap it up and cook.
2. Alternately, cook the masala as above add fish to it along with coconut milk, simmer 
    until fish gets coated in gravy, then wrap it up cook as above.
3. The wraps can be steamed in a steamer, roasted in a earthen pot or baked at 350ºF for 
    20 minutes.

9 comments:

Sumitha said...

Thanks da.
Meen pollichathu undakkanam nnu 2 weeks aayi vicharikkunu... ini ippo ee recipe follow cheyyam

കല്യാണിക്കുട്ടി said...

aa meenine adipoli kuppayam okke ideeppichu sundaranaakkiyittundello!!! Complete jaada Meen!!! :)

jyo... said...

woww.. meen pollichathu.. njan orthu karimeen venam nnu.. trout.. ggod choice..
hahaha.. kalyanikutty paranjapole.. udupokke itta sundari thanne

Suja Sugathan said...

Adipoli meen polichathu,trout sounds a great option...evide ethu kittum,will try.

Urmila said...

thanks ammoose....

kalyaikutty, jyo.....enikkillatha jada meeninengilum undavatte....:)

thanks suja.....try cheythu nokkoo...its good

Sumitha said...

Thanks daa... innu try cheythuuuu..... :) :)

asha said...

thanks ktto for the recipe. ayala vachu try cheythu...nannayirunnu..
sawalayanu use cheythathu instead of shallots....ennittum yummy aarunnu...

Pooja said...

njaan innu ee meen pollichthu try cheythu.....with 3 kunju ayalas....
nalla kidilan aarunnu.....thaanks lolss....

Urmila said...

thanks sumi, asha, pooja.....

 
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