Tangy Grilled Fish Roast

"Meen pollichathu" is a trademark non-veg delicacy of us Keralites. I rekon how one of my friend, who is from Assam, visited Kerala last month and falling in looove with the dish.

 

This is not the exact way of preparation. The authentic means goes for frying the marinated fish and later steaming it wrapped in banana leaf. I have made it more user friendly, and of course, the better way - grilled it, rather than frying.

 



                                                          ...."gals"......hmmmm....

So, off to the recipe.....

For the marinade:
Chilly powder- 4 tbsp
Turmeric powder - 2 tbsp
Ginger- garlic paste - 1 tbsp
Tamarind pulp- 1-2 tbsp
Fennel powder- 1/2 tsp
Pepper powder - 1/2 tsp (optional)

For the masala gravy:
Onions chopped- 2 cup
Tomatoes - 1 medium
Green chilly - 2
Coriander leaves chopped- 2 springs
Coriander powder- 1 tbsp
Fenugreek powder- 1/2 tsp
Salt to taste

sadly..Mr. Frank and his friends...fell for these "gals" and now Resting in Peace on my counter top.

 

 

Cut and clean the fish and make diagonal slits on them. Make a paste with the ingredients listed under the "marinade" head .

 

 

 

 Marinate the fish and keep aside for ten minutes. 

 

 

Wrap in aluminum foil and grill for about 15 - 20 mins or almost done.

 

 

 

Meanwhile...in order to prepare the masala, heat oil in a pan and saute the chopped onions, tomatoes and all the remaining items in the "masala gravey" head.

 

Any marinade leftover from coating the fish can be added to the masala too.

 

 
                                              The fish would be done by now.

So, in the pan, move aside the sautes, carefully place the grilled fish and coat atop with the masala.
Cover and simmer on low heat for a few miutes, for the flavoures to penetrate the fish and be well coated.

                     Serve hot. Goes well with plain rice and a bowl of fresh veggie salad.

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