Kerala Fish Fry / Banana leaf Fish Fry Kerala Fish Fry Karimeen Pollichathu

Ingredients

• 2 tsp Lemon juice
• 1 tsp Ginger Garlic paste
• Salt to taste
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• ¼ tsp Turmeric powder
• ½ tsp Oil
• 2 Pomfret (cleaned & slit) Paplet
• ¼ cup Water
• ½ tsp Turmeric powder
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 tsp Coriander powder
• 1 ½ tbsp Coconut oil
• ½ inch Ginger, chopped
• 2-3 Garlic cloves, chopped, garlic
• 1 Green chilli (less spicy) chopped
• 2 sprig Curry leaves
• ⅓ cup Shallots, sliced, small onions
• 2 medium Onion, chopped
• 1 medium size Tomato, chopped, Tomato
• Salt to taste
• Prepared Spice Water
• 1 sprig Curry leaves
• Seared Fish
• Prepared Onion Tomato Masala, Prepared Onion Tomato Masala
• Banana leaf
• Fried Cashew Nuts
• Coriander sprig, coriander leaves
• Onion rings
• Green chilli
• Lemon slice

Steps

1. In a bowl, add lemon juice, ginger garlic paste, salt to taste, degi red chilli powder, turmeric powder, oil and mix well.
2. Marinate the fish for 10 minutes and set aside.
3. Or you can use an asahi kasei zipper bag and keep it in the refrigerator for 10 minutes.
4. In a bowl, add water, turmeric powder, degi red chilli powder, coriander powder and mix well. Keep aside for further use.
5. In a shallow pan, add coconut oil once the oil is hot, add ginger, garlic, green chilli, curry leaves, onions and saute until translucent.
6. Add tomato, salt to taste and saute for 2-4 minutes.
7. Add spice water, curry leaves and mix well.
8. Once the masala is cooked, transfer it into a tray and keep aside for further use.
9. In the same pan, apply the asahi kasei frying pan foil and seared the marinated fish from both the sides for a few minutes.
10. Keep aside on a plate.
11. Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft.
12. Take a big piece of wilted banana leaf and add in two tablespoons of the prepared masala in the center. Add a piece of seared fish and cover the fish with masala.
13. Fold the banana leaf to make a small pocket.
14. Place the prepared pocket on the same pan and cook for 5 minutes on a low flame, seam side down first.
15. Sprinkle little water and cook from both the sides.
16. Remove from heat and garnish it with fried cashew nut, coriander sprig, onion rings, lemon wedge and serve hot.