Meen Polichathu

Meen polichathu for me is one of the tastiest authentic recipes from Kerala. I tried it for the first time in a restaurant and the "karimeen polichathu" was absolutely fantastic in taste. I always wanted to try this recipe at home, but kept procrastinating. Finally this year Onam, a lot of extra banana leaves & inspite of using a few for some tasty ela adas, I was still left with a few more banana leaves and finally made it. The effort was rewarding and I cannot wait to share the recipe with everyone! :)

Here goes the recipe:

Ingredients:

For the marinade

1. Whole fish ( I used white pomfret) - 4 nos

2. 1tbs turmeric powder

3. Salt to taste

4. 2tbs Chilli powder

5. 2tbs Coriander powder

6. 2 tbs black pepper

7. Lemon juice or curd- 2 tbs

8. 2tbs Garam masala

9. 3-4 tbs of oil for shallow frying

For the masala:

1. Pearl onions- 20-25 nos

2. Tomato-2 medium sized ones

3. Ginger garlic  paste- 2-3 tbs

4. Curry leaves- 8-10 leaves

5. Turmeric powder- 1/4 tbs

6. Chilli powder- 1 tbs( more if you like it really hot)

7. Garam masala-1 tbs

8. Coriander powder - 1 tbs

9. Finely chopped green chillies- 2 nos

10. Salt to taste

11. Coconut milk- half cup

12. Banana leaves 

13. Oil as per need

Method:

1. Clean the fish thoroughly and it might be a good idea to use some vinegar and salt for the final rinse. Make gashes along the length of the fish on both sides. Pat dry the fish and marinate it. Keep aside for at least 2 hours for the spices to sink in really well.

2. After the two hours, fry both sides of the fish lightly by flipping it when necessary. Once done, take it out on a plate and set aside.

For the masala:

1. In the same pan that was used to shallow fry the fish,heat some oil and once hot, put some mustard. When it crackles, add the finely chopped pearl onions and ginger garlic paste. Stir it well until the onion changes colour, but ensure it doesn't get burnt.

2. Once the onion changes colour add the nicely chopped tomatoes and cook covered until the tomatoes turn soft. Once soft add the spices and salt. Stir it for a few minutes and finally add the coconut milk. The gravy should not be too runny and should be thick. Let this mixture cool.

The final part:

1. Take the banana leaf and clean it well. Gently heat it over an open flame to make it soft. Spread some masala on the leaf and place the lightly fried fish on this. Now add some masala on top of the fish and fold the banana leaf and tie it or use toothpicks to secure and seal it.

2. Heat some oil in the same pan and put the banana parcel in it and cook well for at least 5 mins on both sides. It would be a good idea to cover and cook, so that the fish is well cooked.

 

3. Repeat the process for the remaining fish.

4. Serve with steaming hot rice and garnish with some raw onions and lime. Enjoy a yummy meal that is sure to go well in your tummy! :))

Ela Ada

Ela Ada( steamed rice cakes) is one of my favourite Kerala recipe. It is healthy and yummy as most breakfast and snack recipes of Kerala.This was one of the treats my mother prepared for evening snacks and festivals. Having lived outside Kerala, all my life, banana leaves were bought only during festivals and occassions, so this recipe is always associated with the onam/ vishu time! :)

It happens to be one of my DH's favourites too, so whenever I get some banana leaves,  I always ensure that he gets this sweet treat! :)

Here goes the recipe:

Ingredients:

1. Rice flour- 2 cups

2. Boiled water as per requirement

3. Salt to taste

4. Jaggery- half cup

5. Grated coconut-1cup

6. Cardamom powder- a pinch

7. Banana leaf- cut into square small pieces

Method:

1. Take the rice flour in a large mixing bowl, add salt and keep aside.

2. Wash and clean the banana leaves and make small pieces of the same and keep aside.

3. Melt jaggery with 2-3 tbsp water over with 2 -3 tbsp water over medium low heat.switch off the stove and add grated coconut and cardamom powder. Mix well and keep aside.

4. Boil some water and add this slowly to the rice flour and mix evenly with a spoon(wooden preferably) until you get a dough like consistency. Wait for a few minutes and once it cools a little, use your hands and knead well to make a soft dough.

5. Take lemon sized portion of the prepared dough and place it onto a piece of banana leaf and flatten it suing your ginger tips to form a thin and even layer of dough on it.(if the dough is sticking to your fingers, dip in water once in between). It would be easier if you smear the banana leaf with some ghee, so that the steamed cake comes off easily later.

6.  Place a tablespoon of the prepared filling onto one half of the prepared layer and fold over the other half and press the sides gently to seal the edges. Repeat the process with the rest of the dough.

7. Place this in a steamer and steam for about 10 to 12 minutes. Allow it to cool slightly before serving.

Alternatively you could mix all the ingredients with the dough and then make the lemon sized balls and repeat the process too, but I prefer the soft filling, as it gives more taste. You could add some mashed jackfruit or bananas along with the grated coconut to give more flavour. In any way this tastes really awesome and I am sure anybody would enjoy this recipe...so Enjoy! :)