24.10.14

Avoli Pollichathu/ Pomfret pollichathu


Pomfret; 3
Chilly Powder: 1 tbsp
Turmeric Powder: 1/4 tsp
Salt as needed.

Marinate pomfret with these ingredients and lightly fry in oil and keep aside.
Take 3 banana leaf, wash and dry it and move it over an open flame for a few seconds. keep aside.





 Mustard: 1 tsp
Onion: 2 diced
Ginger Garlic Paste: 1 tbsp
Tomato: 1 large diced
Chilly Powder: 2 tsp
Turmeric Powder: 1/4 tsp
Coriander Powder: 1 tsp
Salt: as needed
Pepper: 1 tsp
Curry leaves: a few sprigs.
Thick Coconut milk: 1/4 cup
Oil: 1 tbsp


 In a kadai, heat oil and splutter mustard.
 Add onions and ginger garlic paste and let it brown along the edges.
 Now add the tomatoes and all the spices and saute for a few minutes on low flame.
Now add the thick coconut milk and cook till the water dries up.
on one banana leaf, spread the masala, on top of it, place the fried fish. Again on top, spread the masala.
Now tie up the banana leaf like in the pic below.

In a pan, add a few tbsp oil and place the banana leaf parcel on it.
Keep a lid and let it cook over low flame.
After sometime, turn over the parcel and again keep the lid and cook for sometime.



once done, open the parcel and serve with salad and bread.