Pomfret pieces coated with tempered tomato masala wrapped with banana leaves and cooked.MEEN POLLICHATHU Ingredients4 small pomfrets, cut into 1 inch pieces Salt to tasteCrushed black peppercorns to taste¼ teaspoon turmeric powder1 tablespoon lemon juice2-3 dried red chillies1 tablespoon finely chopped garlic½ tablespoon finely chopped ginger10-12 black peppercorns1 tablespoon oil + as required 1 teaspoon mustard seeds16-18 curry leaves2-3 green chillies, slit2 medium tomatoes, finely chopped½ cup thick coconut milkBanana leaves as required Ghee for brushing Method1. Put fish pieces in a bowl. Add salt, crushed peppercorns, turmeric powder and lemon juice, mix well and set aside to marinate for 30 minutes. 2. Blend together red chillies, garlic, ginger and peppercorns with water as required to a smooth paste. 3. Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and sauté till the seeds splutter. 4. Add curry leaves and green chillies, mix and sauté well. Add prepared paste, mix well and bring to a boil. 5. Add tomatoes, mix and cook till they turn soft and pulpy. Add salt and coconut milk, mix well and simmer for a minute. 6. Cut banana leaf into pieces and brush with some ghee. Place a portion of cooked tomato mixture in the centre, top with a marinated fish piece and spread some more cooked mixture on top. 7. Wrap the leaves into parcels and secure with toothpicks. 8. Heat some oil in a non-stick pan. Place the parcels in it, cover and cook turning occasionally, for 8-10 minutes. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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