Meen Pollichathu - Fish cooked in banana leaves

Ingredients

• 4 slices of fish filet
• 1 teaspoon chilli powder
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1 teaspoon coconut oil
• 20 shallots or 2 onions, chopped
• 3 sprigs curry leaves
• 1 inch piece ginger, minced
• 2 tomatoes, chopped
• 1 teaspoon chilli powder
• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1/2 teaspoon salt
• 2 sprigs coriander leaves
• 2 tablespoon fresh shredded coconut
• 4-5 foot banana leaf
• 4-5 lime / lemon wedges

Instructions

1. 1

   --- For Frying Fish ---

2. 2

   Sprinkle salt, turmeric and chilli powder on both sides of the fish and spread it evenly all over the meat. Marinate the fish for 10 minutes. Set aside.

3. 3

   Fry the fish in a tablespoon of coconut oil. Fry for one minute on each side. Remove from heat and set aside on a plate to cool.

4. 4

   --- For the Masala ---

5. 5

   Heat coconut oil in a pan and add in the chopped onions, curry leaves and crushed ginger. Fry till the onions are soft and starting to brown.

6. 6

   Add in the chopped tomatoes, turmeric powder, chilli powder, coriander powder and salt. Fry till the tomatoes are cooked and juicy.

7. 7

   Add in the fresh shredded coconut and coriander leaves. Remove from heat and mix well to combine. Set aside.

8. 8

   --- Cooking the fish in banana leaves ---

9. 9

   Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside.

10. 10

    Take a big piece of wilted banana leaf and add in two tablespoon of the prepared masala in the center. Add a piece of the fried fish and cover the fish with two tablespoon of masala.

11. 11

    Fold the banana leaf to make a small packet. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.

12. 12

    Place the prepared pockets on a pan and cook for 5 minutes on a low flame, seam side down first. Cover the pan with a lid and cook. Turn the pockets and cook again for five minutes. Cover with a lid and cook.

13. 13

    Remove from heat and serve with lime / lemon wedges.