Kerala Meen Pollichathu with Sarah and Declan

By Andy Cooks · 45 min

Ingredients

Instructions

1. Put the tomato, onion, half the ginger, 5 of the garlic cloves, the green chillies and curry leaves into a small food processor and process until as smooth as possible.
2. Heat 20 ml of the coconut oil in a medium saucepan over medium heat, add the paste and cook, stirring occasionally, for 10 minutes.
3. Add the coconut milk, cook for a further minute, then remove from the heat.
4. Finely grate the remaining ginger and garlic. Mix with the turmeric, chilli powder, some salt and pepper, and the lemon juice.
5. Rub this mixture all over the fish fillets.
6. Quickly soften each banana leaf over an open flame until more flexible, then place on a clean work surface.
7. Spread a dollop of the paste in the centre of each leaf to the size of a fish fillet.
8. Heat another 20 ml of oil in a large frying pan over medium-high heat. Cook the fish skin side down for 2 minutes until the skin starts to colour.
9. Place the fish skin side down on the paste, top with the remaining masala, then fold in the sides of the leaf, roll up and tie with butcher's string.
10. Heat the remaining oil in a large deep frying pan with a lid over medium heat.
11. Add the fish parcels and cook for 2 minutes until the leaves brown, then turn and cook the other side.
12. Pour in about 40 ml of water, cover with the lid and steam the parcels for 3 minutes.
13. Open the parcels and serve with steamed rice and sliced red onion.

Summarized from Andy Cooks's video. Watch it for the details.

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GarlicOnionGingerTomatoLemonRiceRed onionCoconut milk