Kerala Meen Pollichathu
Kerala Meen Pollichathu (Roasted Fish in Banana Leaves)
Ingredients
Fish
1/4 cup liquid coconut oil
2 tablespoons fresh lemon juice
1 tablespoon red chile powder (such as
Deep)
1 tablespoon ground coriander
1/2 tablespoon ginger-garlic paste (such as
Taj Gourmet Foods) (see Note)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground turmeric
4 (6-ounce) skinless sea bass fillets
Masala
2 tablespoons liquid coconut oil
3/4 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1/2 tablespoon finely chopped peeled fresh
ginger
1/2 tablespoon finely chopped garlic
1 1/2 cups thinly sliced shallots
2 fresh green Thai chiles, thinly sliced (about 1
tablespoon)
1 (8-inch) curry leaf sprig
1 teaspoon red chile powder (such as
Deep)
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 cup chopped tomato
1/2 cup unsweetened coconut milk, well shaken and
stirred
1 1/4 teaspoons kosher salt
Additional Ingredients
1/4 cup liquid coconut oil, divided
4 (11- x 8-inch) banana leaf pieces
Lemon wedges, for serving
Directions
Marinate the fish
Whisk together coconut oil, lemon juice, chile powder,
coriander, ginger-garlic paste, salt, pepper, and turmeric in a large bowl. Add
fish, and turn to fully coat. Cover and refrigerate 1 hour.
Meanwhile, make the masala
Heat coconut oil in a large skillet over medium. Add mustard
seeds; cook, shaking pan often, until seeds have slowed popping, 2 to 3
minutes. Add fenugreek seeds; cook, shaking pan constantly, until seeds begin
to turn golden brown, about 1 minute. Add ginger and garlic; cook, stirring
constantly, until fragrant and just turning golden brown, about 1 minute. Add
shallots, chiles, and curry leaf sprig; cook, stirring often, until shallots
have softened and turned golden brown, about 10 minutes. Remove and discard
curry sprig.
Reduce heat to low, and add red chile powder, coriander, and
turmeric to mixture in skillet; cook, stirring constantly, until fragrant,
about 1 minute.
Stir chopped tomato into mixture in skillet; cover and cook,
undisturbed, until tomato has completely softened, about 5 minutes. Uncover and
stir in coconut milk and salt. Cook, uncovered, stirring occasionally, until
masala is thickened and slightly reduced, about 5 minutes. Remove from heat;
let cool 30 minutes.
Meanwhile, transfer fish from marinade to a large plate, and
pat dry. Heat 2 tablespoons coconut oil in a large nonstick skillet over
medium-high. Add fish, and cook until golden brown on both sides, about 2
minutes. Remove fish from skillet, and set aside.
Place 1 banana leaf piece on a work surface, shiny side
down. Spread a thin layer of masala (about 2 tablespoons) lengthwise down
middle of each leaf, leaving a 1 1/2-inch border on both sides; top with 1 fish
fillet. Spoon 2 tablespoons masala over fish. Fold long sides of banana leaf
over fish, and bring short sides over to form a packet. Secure with wooden
picks, or tie with kitchen twine to seal. Repeat process with remaining banana
leaves, masala, and fish fillets.
Heat a large cast-iron skillet over low. Add remaining 2
tablespoons coconut oil to skillet. Place fish packets in skillet, and cook
until a digital thermometer inserted in center of fish registers 145°F, 5 to 7
minutes, flipping once halfway through cook time. Transfer fish packets to
plates; open packets, and serve immediately with lemon wedges.
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