MEEN POLLICHATHU ( SEA BASS/ KODUVA )

INGREDIENTS :

Sea bass / Koduva meen - 2 whole fish without head

Banana Leaf

For fish fry :

Chilli powder - 2 tsps

Turmeric powder - 1/2 tsp

Lemon juice - 2 tsps

Olive oil - 1 tsp

Salt to taste

METHOD OF PREPARATION: 

1. Clean the fish well in the running water and slice few slits along the body for the masala to well set in.

2. Mix in the ingredients and make a fine paste. 

3. Coat the fish well and marinate the fish for an hour in a refrigerator.

4. Heat oil in a dosa pan. Fry the fish for 2-3 minutes on both sides.

For Masala :

Onion - 1 medium (Sliced)

Salt to taste

To blend:

Shallots/ Pearl onions - 100 gms

Garlic cloves - 10 

Chilli powder - 2 tsps

Turmeric powder - 1 tsp

METHOD OF PREPARATION:

1. Heat oil in a pan. Saute onion till tender.

2. Add in the blended masala with salt and little water. Cook till the raw smell leaves and a bit of thick consistency leaving out oil.

3. Show the banana leaf over flame for a minute. Spread a layer of the masala over it, place the fish fry over it and coat again with the masala well. 

4. Wrap the leaf over it slowly and tie it with a thread .

5. Heat dosa tawa. Place the wrap over it and cook for 5 minutes, flip to its side once. Remove from the flame once done. Slowly, cut the thread and transfer it carefully to the plate. 

Serve hot.

 

KERALA KADALA CURRY

 

INGREDIENTS: 

Black channa dal / Kondakadalai - 1 cup Onions - 1 big 

Curry leaves and Coriander leaves 

Garam masala powder - 1 tsp 

Coriander powder - 1 tsp 

Chilli powder - 1 tsp 

Turmeric powder - 1/2 tsp 

Mustard seeds -1 tsp 

Jeera - 1/4 tsp 

Coconut milk - 1/2 cup 

Salt to taste

To grind :

Tomato - 1  

Ginger - A small piece 

Garlic cloves - 4  

Coconut - 4 pieces

METHOD OF PREPARATION: 

1) Soak kondakadalai in water overnight. Pressure cook it for 3 whistles . Drain the stock and keep aside . 

 2) Heat oil in a pan. Add mustard seeds and jeera .When they splutter, add finely chopped onions, curry leaves, saute till they become tender . 

3)Add grinded masala, coconut milk, chillipowder, turmeric powder, garam masala,salt and mix it well.

4) When it starts boiling, add cooked black channa dal / Kadalai to it. Cover with a lid . Cook in slow flame till the oil separates . Garnish with coriander leaves . 

Serve hot with chapathi or puri . This goes to "CWF - LB : Chickpeas", hosted by Nithubala and started byKiran.