Saturday, March 16, 2013

Fish Pollichath - The Real Taste of Kerala

A Lip Smacking Delicacy of Central Kerala
The most suitable fish for this special preparation is Karimeen(Pearl spot) and unfortunately it is not available here in Saudi. The original ones are available only in the backwaters of Kerala. 
I prepared this in aluminium foil and i'm not satisfied with this, because when I was in India I had got a chance to prepare this in banana leaf with fresh karimeen and now i know the difference............between these two.........

What to do???????(Ullathu kond Onam Pole...Alle???????)

Ingredients :
Fish (King Fish) : A big middle piece
For Marination
Red Chilly Powder - 2 tsp: 1tsp
Turmeric Powder - 1/2 tsp
Salt : As required
For Masala :
Onions : 1 small
Pearl Onions : 1/2 cup
Green Chilly : 2-3
Curry Leaves : 2-3 springs
Tomato : 1 big
Ginger Garlic paste - 1tsp
Coriander Powder : 1 tsp
Chilly Powder : 1 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder : 1/2 tsp
Thick Coconut Milk : 1/4 Cup(Optional)

Method :

  • Marinate fish with the ingredients under marination and keep aside for half n hour
  • Shallow fry them in oil and take out.
  • Heat the same oil in a pan
  • Add onions and pearl  onions,Green Chillies and Curry Leaves.
  • Saute well until the onions are transluscent.
  • Add Ginger garlic Paste and Tomato.
  • Saute again 
  • Add all the powders and cook until the raw smell goes
  • Place the fish carefully and add the coconut milk and keep the pan open
  • Cook until the gravy becomes less and combine well with the fish.
  • Take a piece of aluminium foil.
  • Transfer the fish and Gravy into it and wrap well.
  • Steam it in a steamer or heat in a thick bottom pan with a tight cover for about 10 minutes.

Fish Pollichath is Ready.........Serve!!!!!!!!

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