Meen Pollichathu Kerala style Meen Pollichathu cooked in coconut oil engrossed in blueberry leaves vazhayila. Typically completed with karimeen gem place fish. Anthony Bourdain throughout his visit to Kerala compared the method of cooking the fish in blueberry leaf towards the classic french manner of fish en papillote (fish steamed in parchment pouches). The taste penetrates well in to the fish and also the aroma of blueberry leaf is divine. This is among the very classic preparation that everybody loves.
First, lets marinate the fish briefly. I don’t get karimeen gem place fish here. Use a good thick cut of fish and delay pills work all right. Sprinkle salt, turmeric and chilli powder on sides from the fish and spread it evenly all around the meat. Marinate the catch ten minutes. Put aside.
Fry the fish inside a tablespoon of coconut oil. Fry for you to two minutes on every side. The fish might harder to prepare if it is thick. I simply cooked for any minute on every side. We'll again prepare it in blueberry leaf. So not over prepare the fish else the fish will end up hard and dry. Make use of your own judgement. Remove from heat and hang aside on the plate to awesome.
Now lets result in the masala. Typically, Indian shallots (small onions) can be used for making the masala. Onions may be used too!
Heat coconut oil inside a pan and include the chopped onions, curry leaves and crushed ginger root. Fry up until the onions are soft and beginning to brown.
Include the chopped tomato plants, turmeric powder, chilli powder, coriander powder and salt. Fry up until the tomato plants are cooked and juicy.
Include the new shredded coconut and coriander leaves. Remove from heat and blend well to mix. Put aside.
Lets obtain the blueberry leaves ready for wrapping. The blueberry leaves have to be wilted. While using raw leaf may likely tear when folded. To avert this problem, it must be wilted burning. Run the blueberry leaf burning for just two-3 seconds. The leaf might have become soft. Put aside. Just just a few seconds is a good example. Don't show the leaf burning for any lengthy time. It could burn.
Have a big bit of wilted blueberry leaf and include two tablespoon from the prepared masala within the center. Add a bit of the fried fish and canopy the fish with two tablespoon of masala.
Fold the blueberry leaf to create a small packet. Fold from both sides.
Fold again on top and bottom. Put it seam side lower so it doesn't open. Repeat with the fish pieces. Put aside.
Put the prepared pockets on the pan and prepare for five minutes on the low flame, seam side lower first. Cover the pan having a lid and prepare.The taste from the blueberry leaf will penetrate well on the covered pan.
Turn the pockets and prepare again for 5 minutes. Cover having a lid and prepare.
Remove from heat and serve with lime / lemon wedges. This dish is typically offered out of the box or supported with Kerala matta grain.