FISH MASALA WRAP/ FISH POLLICHATHU IS A TRADITIONAL KERALA FISH VARIETY THAT'S MADE WITH BANANA LEAF. THE FRIED FISH WRAPPED IN A BANANA LEAF WITH A SPICY MASALA GIVES EXTRAORDINARY TASTE AND FLAVOUR. THE DISTINCT SMELL OF FISH,MASALA AND BANANA LEAVES MAKES YOU HUNGER AND MOUTHWATERING.
WE ALREADY KNOW THAT RECENT TRENDS OF HEALTHY EATING HABITS AMONG INDIAN'S (ESPECIALLY IN KERALA) HAVE RESULTED IN TRADITIONAL COOKING AND SERVING PRACTICES. AMONG THEM THE MOST TRENDING AND OUTSTANDING COOKING IS FOOD WRAPPED IN BANANA LEAVES. NOW A DAYS IT'S VERY POPULAR IN MANY COUNTRIES. THE FOOD SERVED OR COOKED IN BANANA LEAVES ARE GOOD FOR HEALTH. IT PREVENT MANY LIFESTYLE DISEASES.
THE MOST COMMON LEAF USED IN KERALA CUISINE IS BANANA LEAVES. THE BANANA LEAVES HAVE BEEN TRADITIONALLY USED SINCE ANCIENT TIMES FOR WRAPPING FOOD ESPECIALLY RICE, MEAT, VEGETABLES AND SEA FOOD DISHES. AS WE KNOW, WE ARE FAMILIER WITH POTHICHORU. ITS A SPECIAL LUNCH MEAL WRAPPED IN BANANA LEAF. RICE AND VARIETY OF TRADITIONAL CURRIES AND FISH WRAPPED IN BANANA LEAVES GIVES SPECIAL TASTE AND FLAVOUR. NOW A DAYS THESE ARE POPULAR IN MANY COUNTRIES, RESTAURANT etc. LIKE THAT FISH POLLICHATHU IS ANOTHER VERSION OF POTHICHORU. THE WELL COOKED MASALA'S ARE COMBINED WITH FRIED FISH AND THEN WRAPPED IN BANANA LEAVES MAKES MOST FLAVOURABLE AND LIP SMACKING TASTE.
HERE I AM SHARING MY RECEPI OF FISH MASALA WRAP/FISH POLLICHATHU. ITS VERY TASTY AND AROMATIC. ONCE YOU TASTE THIS, YOU WILL NEVER LOST YOUR CHANCE TO EAT. I MAKE THIS RECIPE YESTERDAY. THIS IS A TRADITIONAL FISH VARIETIES. BUT HERE I AM USED MY OWN INGREDIENTS TO MAKE THIS RECEPI MORE TASTIER AND PERFECT. HERE I USED SEA BREAM FISH FOR MAKING FISH MASALA WRAP. BUT YOU CAN USE ANY FISH SUCH AS KARIMEEN, BLACK POMPHRET, TILAPIA etc. KARIMEEN IS THE POPULAR FISH USED IN ANCIENT TIMES FOR MAKING FISH MASALA WRAP. BUT I AM THE ONE WHO LOVES VARIETIES. SO I CHANGE THE FISH. I BROUGHT SEA BREAM AND TRIED MY BEST.
LET'S FOLLOW MY SIMPLE RECIPE TO MAKE YUMMY AND TASTY FISH MASALA WRAP / FISH POLLICHATHU. TRY YOUR BEST AND MAKE YOUR LOVED ONES HAPPY AND ENJOYING.
INGREDIENTS:
SEA BREAM - 2 WHOLE
ONION - 3 BIG
TOMATO - 2 MEDIUM
GARLIC CLOVES - 4
GINGER - SMALL PIECE ( 1/2 inch )
GREEN CHILLY - 4
CHILLY FLEX - 1 tbsp
MUSTARD SEEDS - 1 tsp
CUMIN SEEDS - 1 tsp
KASHMIRI CHILLY POWDER - 2 tbsp
CORIANDER POWDER - 1 tsp
TURMERIC POWDER - 1 tsp
PEPPER POWDER - 1 tsp
BIRYANI MASALA POWDER - 1 tsp
CURRY LEAVES - 8 LEAVES
CORIANDER LEAVES - 1 HANDFUL
LEMON JUICE - 1 tbsp
SALT - TO TASTE
COCONUT OIL - 8 tbsp
BANANA LEAF - 1 BIG WHOLE
FOR FISH MARINATION
KASHMIRI CHILLY POWDER - 3 tbsp
PEPPER POWDER - 1 tsp
BIRYANI MASALA POWDER - 1 tsp
CHILLY FLEX - 1tsp
LEMON JUICE - 1 tbsp
SALT - TO TASTE
COCONUT OIL - 1 Tbsp.
WATER - 1 tsp
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
COURSE : SIDE DISH
CUISINE : KERALA
COOK TIME : 35 MINUTES
SERVINGS : 4 PEOPLE
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
PREPARATION:
∆ TAKE TWO WHOLE SEA BREAM FISH. CLEAN AND WASH THEM NEATLY. DRAIN THEM TO AVOID EXCESS WATER.
∆ TAKE A FLAT TRAY, ADD KASHMIRI CHILLY, PEPPER POWDER, BIRYANI MASALA POWDER, SALT, LEMON JUICE, COCONUT OIL, LEMON JUICE AND WATER. MIX WELL.
∆ TRANSFER THE FISH INTO THE TRAY AND MARINATE WELL WITH YOUR HAND.
∆ KEEP THE MARINATED FISH IN REFRIGERATOR FOR 20 MINUTES.
∆ TAKE A FRYING PAN, ADD 8 tbsp OF COCONUT OIL. ONCE THE OIL HEAT, TRANSFER THE MARINATED FISH INTO THE FRYING PAN. FRY THE TWO SIDES IN A MEDIUM FLAME. ONCE THE TWO SIDES ARE WELL COOKED AND FRIED, TRANSFER THE FISH INTO A TRAY.
∆ IN THE SAME FISH FRIED COCONUT OIL, ADD MUSTARD SEEDS. ONCE THE MUSTARD SEEDS SPLUTTERED, ADD CUMIN SEED, CHILLY FLAKES AND CURRY LEAVES.
∆ ADD FINELY CHOPPED ONION, SALT. SAUTE AND MIX WELL. COOK THE ONION ONCE IT TURNS INTO LIGHT GOLDEN COLOUR.
∆ ADD CRUSHED GINGER, GARLIC AND GREEN CHILLIES. THEN MIX AND STIR WELL FOR 2 MINUTES.
∆ ADD CHOPPED TOMATOES AND MIX WELL. CLOSE THE PAN AND COOK THEM UNTIL THE WATER FROM TOMATOES COMES OUT.
∆ ADD SPICES SUCH AS KASHMIRI CHILLY POWDER, CORIANDER POWDER, PEPPER POWDER, TURMERIC POWDER,BIRYANI MASALA POWDER, LEMON JUICE. MIX THEM WELL AND COOK THEM FOR 10 MINUTES IN A MEDIUM TO LOW FLAME.
∆ ONCE THE MASALA'S ARE WELL COMBINED WITH SPICES, YOU CAN ADD CHOPPED CORIANDER LEAVES. THEN SWITCH OFF THE FLAME. THEN MAKE THE MASALA'S INTO FOUR EQUAL PARTS.
∆ TAKE A BIG BANANA LEAF, WASH IT AND WIPE OUT THE WATER BY USING TISSUES. YOU CAN THEN JUST LIGHTLY HEAT THE TWO SIDES OF BANANA LEAF DIRECTLY ON THE FIRE. THEN CUT THEM IN TO TWO EQUAL PARTS.
∆ PLACE THE BANANA LEAF OVER THE LARGE PLATE OR TRAY, SCOOP THE ONE PART OF COOKED MASALA IN TO THE LEAF. THEN PLACE THE ONE FRIED FISH ON THE LOP OF MASALA. SMEAR THE SECOND PART OF MASALA ON TOP OF THE FISH.
∆ NOW FOLD THE BANANA LEAF LIKE A PARCEL. THEN BIND IT. YOU CAN USE TOOTH PICK OR BANANA LEAF THREAD FOR BINDING.
∆ YOU CAN FOLLOW THE SAME PROCESS FOR MAKING SECOND FISH.
∆ YOU CAN EITHER STEAMED THIS PARCEL IN A STEAMER OR YOU CAN LIGHTLY HEATED IN A HOT PAN IN A LOW FLAME.
∆ THEN TRANSFER THE PARCEL INTO THE TRAY. THE SIMPLE AND MOUTHWATERING FISH MASALA WRAP/ FISH POLLICHATHU IS READY TO SERVE.
YOU CAN SERVED IT WITH RICE, CHAPATI, KERALA LAYERED PAROTTA, VELLAYAPPAM etc
INSTRUCTIONS:
👉 IT'S BETTER TO WASH THE FISH WITH SALT AND LEMON JUICE THOROUGHLY.
👉 YOU CAN ASK THE FISH MONGER TO DO THE ALL SQUEAMISH WORK LIKE CLEANING AND FIN REMOVAL.
👉 YOU CAN MAKE GASHES(LINE) ON EACH SIDE OF THE FISH. IT WILL HELP TO REACH THE MARINATED SPICES INSIDE THE FLESHES OF FISH.
👉 DO NOT OVERCOOK THE FISH WHILE YOUR ARE FRYING. YOU CAN FRY THE TWO SIDES UNTIL THE FISH TURNED TO CRISP AND FRIED.
👉 AFTER FRYING THE FISH, IF YOU DON'T NEED THAT MUCH AMOUNT OF COCONUT OIL THEN YOU CAN REDUCE THE AMOUNT ACCORDING TO YOUR CHOICE.
●●●FOR MORE DETAILS PLEASE WATCH FULL VIDEO ON YOURUBE ●●●
👇
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
FOR OTHER RECIPES
👇
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
ENJOY...
2 Comments
Super
ReplyDeleteThanks
Delete