Saturday, November 29, 2014

Mathi Pollichathu


  • Sardines,cleaned - 8 nos
  • Shallots /chumanulli,sliced - 3/4 cup
  • Ginger,chopped - 1 tbsp
  • Garlic,chopped - 1 tbsp
  • Green chilies,chopped - 3 nos( or to taste)
  • Kashmiri chili powder - 1.5 tsp(or use 3/4 tsp chili powder)
  • Turmeric powder - 1/4 tsp
  • Tomato,chopped - 1 small
  • Thick coconut milk - 1/2 cup
  • Curry leaves - 3 to 4 sprigs
  • Salt- to taste
  • Oil- as required
  • Plantain leaves - 4 to 5 nos

·         For Marination:
  • Kashmiri chili powder - 1 tsp( or use 1/2 tsp chili powder)
  • Black pepper powder-1 tsp(or according to taste)
  • Turmeric powder- 1/4 tsp
  • Water - as required
  • Salt-to taste
  • Make deep gashes on both sides of the fish.Combine all the ingredients listed under 'For marination' to form a thick paste.Marinate the fish with this masala.Keep aside for 15 to 20 minutes.
  •  Heat oil in a pan ,add 2 sprigs curry leaves and add the sardines.Fry  until it turns golden brown on both the sides,turning once in between.
  •     Drain and keep aside.Add ginger , garlic and green chilies to the same oil,and saute until raw smell leaves.
  •   Add shallots and saute until it turns golden brown.Add kashmiri chili powder and turmeric powder,saute for few seconds.
  •    Add tomato and salt to taste .Saute until it turns mushy.
  •   Add coconut milk and remaining curry leaves.
  •     Mix well and cook until the gravy turns thick.Switch off the stove and allow it to cool a bit.
  •    To make the banana leaf pliable,hold the it over the flame for few seconds.Place one or two tbsp of the prepared masala on a leaf and arrange (two or three) sardines over this.Cover the fish with more masala and wrap the leaf around to form a parcel.
  •  Heat a heavy bottomed tava /pan and ,place the parcels carefully on the tava.Cook for about 10-15 minutes,turning once in between. 

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