Wednesday, 25 September 2013

Elayii Pollicha Meen ( Baked Fish )

Elayii Pollicha Meen ( Baked Fish )

Traditionally this Kerala fish is baked in banana leaves . I have made it without banana leaves and it still tastes fantastic . Effort levels are next to nothing , the end result is most satisfying . This tastes best with pomfret however I always make it using Sole fillets as that's what I mostly keep in my freezer .


500 Grams Fillet Sole .

1 Tablespoon Ginger Paste.
1 tablespoon Garlic Paste.
1 Tablespoon ( Whole ) Red Chili Paste.
1/2 Cup Shallots / Small Onion Paste.
1/2 Cup Coconut Paste.
4 Tablespoons White Vinegar.
2 Tablespoons Coconut Oil.
Salt
Make Powder Of :
1 Tablespoon Roasted Whole Coriander Seeds
1 Tablespoon Roasted Fennel Seeds.
1 Teaspoon Black Pepper Corn.
Cut fish to slightly large sized pieces .Mix all the ingredients listed above and marinate the fish in the paste for not more than 10-15 minutes.
Take a suitable pot ( I use a chatti ) , line the base with banana leaf that's been smeared with a bit of coconut oil.Place the fish and all the marinade on the banana leaf. Cover the fish with a piece of banana leaf and bake in the oven at 200 for 20 minutes , or on a gas flame till done.
If you dont have access to banana leaf proceed without the leaf but cover and cook the fish.
This delicious dish has no gravy as such and is served with a garnish of roasted coconut slivers and roasted curry leaves and eaten with rice.


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