Meen Pulichattu is a dry curry preparation where the fish fillet is pan-fried, and then wrapped in a banana leaf along with a dry chili-based gravy and again shallow fried to perfection to enhance the flavors of the leaf as well as the spicy gravy into the fish.
Course Main Course
Cuisine Indian
Keyword fish, seafood, Steam Cooking
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Marinating Time 1 hourhour
Total Time 1 hourhour50 minutesminutes
Servings 2
Author Shanaz Rafiq
Ingredients
500gramsof King Fish or Pomfret or any other fish fillet of your choice
2large fresh Banana Leaves
10 toothpicks to secure the wrapper leavesor as required
2tablespooncoconut oil for frying and cooking
For *Fish Fry Masala: (grind together to a smooth dry paste)
10-15dry red chiliessoaked in warm water for 30 minutes
10curry leaves
3clovesof garlic
1tsproasted cumin
¼tsproasted methi seedsfenugreek
1tspsalt
¼cupor little more of water
For gravy:
1cupfinely chopped onion
1cupfinely chopped tomato
2tablespoonschopped ginger
2tablespoonschopped garlic
1tablespoonchopped green chilior as per taste
8curry leaves
2tablespoons*Fish Fry Masalamentioned in above list
½cupfinely chopped coriander leaves
2tablespoonstamarind pulp
1teaspoonsalt
4tablespoonsof coconut oilor any other vegetable oil
Instructions
For fried fish
Before washing the fish pieces, sprinkle 4 to 5 tablespoons of salt and a pinch of turmeric powder on it. Coat well and set aside for 10 minutes. Wash the fish pieces thoroughly and drain out all the water. This process will remove any unpleasant smell in the fish. Marinate the fish pieces in the 2 or 3 tablespoons of fish fry masala for 1 hour.
In a frying pan, heat 2 to 3 tablespoons of coconut or vegetable oil. Shallow fry the marinated fish pieces on both sides. (5 minutes on each side)
For Gravy:
Heat coconut oil in a saucepan. Add chopped onion, ginger, garlic, curry leaves, and green chilies and saute all of them till soft and dark pink.
Now add chopped tomatoes and cook till they are well combined with onion.
Add 2 tablespoons of fish fry masala, tamarind pulp, and salt.
Add a few drops of water if needed or if the spices stick to the pan. Cook on low heat for 10 minutes or till the oil separates.
Finally, add chopped coriander leaves and stir well.
Set aside to cool down slightly.
Place two pieces of banana leaves overlapping each other as shown in the picture.
Pour a spoonful of gravy on the center of the leaves spreading slightly.
Place a fried fish fillet on the gravy and some curry leaves and coriander leaves on top.
Pour another spoonful of gravy over the fried fish, and very neatly and carefully wrap the ends of the banana leaves and secure the ends with toothpicks.
Heat a pan with some vegetable oil and fry the fish wrapped in banana leaves on low flame for 10 minutes. (5 minutes on each side)
Now the fish is ready to be served.
Unwrap the fish just before serving. (You can keep them warm in a preheated oven @100 degrees centigrade)
Notes
Note: This paste can be made in a large batch and stored in the refrigerator for up to 6 months.