I had this for the first
time in my first Alleppey visit in year 2007.We had our trip to House boat and Veegaland in that vacation.In the House Boat they served us with
traditional Alleppey fish curry meals and “karimeen Pollichathu”.In the evening we all did fishing and enjoyed
a lot with “ Nadan Kallu and Karimeen pollichathu”.
I still cant forget the
taste of that fish fry in banana leaf wrap.
I thought of sharing my
experience with you.Here I could not
get karimeen so I tried the same recipe with Pomfret (Aavoli/Maanji).
Marination for fish
Clean a full Pomfret fish and cut into thin
Ginger paste ½ tsp
Garlic paste½ tsp
Chilly powder4 tsp
Pepper powder1 tsp
Lemon juice1 tbsp
Salt to taste.
Oil for shallow
Ingredients for Masala
Finely chopped small onions1 cup
Finely choppedginger2 tbsp
Finely chopped garlic1 tbsp
Finely chopped green chilly5 to 6
Red chilly powder¼ tsp
Turmeric powder¼ tsp
Curry leaves few
Thick coconut milk¼ cup
Salt to taste.
Oil for cooking.
Banana leaves to wrap fish.
Step 1 Method:
In a bowl add chilly powder, pepper powder, ginger
garlicpaste, lemon juice, salt, 2 tsp of oil and little water mix well
prepare thick paste.Marinate this paste
to fish keep it for at least 2 hours.
Then heat oil in pan and shallow fry both sides of the fish till half
done. Remove fried fish and keep aside.
Step 2 Method
Heat oil (in which
you had already fried the fish) add
chopped onion, ginger, garlic , green chilly fry till light brown,then add curry leaves, chilly powder, turmeric
powder fry for 2 to 3 min. At this stage add thick coconut milk and little
water. Do not boil the gravy.
Switch off the gas.
Meanwhile heat banana leaves slightlyso that it can be folded easily
Spread little gravy on the leaves keep fried fish then
again pourlittle gravy on it so that gravy evenly gets coated fish slices .Wrap banana leaves and tie knot. Prepare
all fish slices like this and keep aside.
Heat dosa tawa and grease little oil and keep all fish wraps on
it and cover and cook both sides for 5
to 10 minutes.
I don’t like cornflakes and I don’t prefer to eat plain bread
for breakfast.I prefer dosa/idly and
other traditional breakfast food.But in
lazy weekend mornings I can’t spend time
in making dosa batter and idly batter
and don’t have much time for its fermentation also.I got this recipe from net which is very easy to prepare.
Green chilly2 to 3
Salt to taste
soak bread sliceswith little waterfor 5 min.
Grindrava, curd, green chilly and ginger into fine
Then add Soaked bread and
grind it again. No need to add more water.
Smooth thick batter is
now ready then add salt and mix well
then keep aside for 10min.
Prepare thick dosa
from this batter fry bothsides.
I got this recipe
from my friend Rajeshwari Menonwhose
mother used to prepare it well.She
always used to encourage me and regularlytries my recipes and give valuable feed back on each one of them.TodayI thought of preparing it because it has lots of medicinal values and
feel very good especially when we have a sour throat and cough.
Thank youRajeshwari and her mom for this wonderful
·Red chilly powder1tsp
·Black pepper powder1tsp
·Ginger garlic paste1tbsp
·Hing powder¼ tsp
·Lemon juice1 big lime
·Oil1 or 2 tsp
·Curry leaves few
·Coriander leaves for garnishing
·Salt to taste
Heat oil in a pan, add mustard seeds, hing powder and
curry leaves fry for a while in a low flame then add chilli powder and
coriander powder.Fry till nice aroma
comes (stop frying when you start sneezing).Add ginger garlic paste fry till raw smell goes then add tomatoes.Fry for 2 to 3 minutestill the tomatoes get smashy then add pepper
powder, jeera powder and adequatewater and salt.Boil it for 10 to 15 minutes.(If tomato is not sour add tamarind pulp).Switch
off the gas, squeeze lemon juice and chopped coriander leaves.Serve hot with rice or can be used as a soup.