KARIMEEN POLLICHATHU

INGREDIENTS:

       Karimeen, cleaned                          -  5

       Small onions                        -     12

       Green chillies                                   -     7

       Ginger- garlic paste                       -     1 tbsp

       Pepper, coarsely ground              -    1 tbsp

       Red chillypowder                            -     1 tsp

       Turmeric powder                            -    1/2  tsp

       Fenugreek powder                           -    1/2 tsp

      Tomato puree                                     -    1/2 a cup

       Finely chopped curry leaves        -     1 tsp

       Coconut oil                                           -    2  tbsps

       Salt to taste 

       Banana leaf

 PREPARATION:

•     Heat oil in a pan and add finely chopped onions and green chillies to it. Fry till the onions turn light brown. Add ginger-garlic paste and fry well. Now add turmeric, pepper, fenugreek and chilly powders. Leave it cook for about 1 min. Add the tomato puree and allow to cook till the mixture gets thick. Add chopped curry leaves and salt. Mix well and remove from fire. Take each fish and apply the above mix all over the fish. Leave it to marinate for an hour. Cut the banana leaf into 5 squares ( size of a note book ) . Place each fish onto the cut leaves and cover the fish, so that the masala does not ooze out. Grill it for 10 mins, till the leaf turns brown and dry.  You can also cook it on the tawa, covered with a lid. Remember to turn the fish, so that both the sides get cooked well. Serve hot.