KARIMEEN-POLLICHATHU

Ingradients:
Karimeen – 250 gms washed and cleaned make slits .
Chilly powder – 2 tsp
Pepper powder – 1 tsp
Turmeric powder : 1 tsp
Salt to taste
Oil : 6 tbsp
Big Onion – ½ cup chopped finely
Pearl Onion - ½ cup chopped finely
Tomato - ½ cup chopped finely
Green chilly – 1 tsp chopped
Ginger - ½ tsp chopped finely
Garlic - ½ tsp chopped finely
Curry leaves 2 stalks
Banana leaf piece for wrapping

Method
Marinate the fish with 1 tbsp Chilly powder , Pepper powder , Turmeric powder and Salt. Keep it for 15 minutes.
Heat 3 tbsp of oil in a non stick pan. When hot, place the fish gently and allow it till golden brown. Keep 3 minutes for each side.

Take a kadai and pour 3 tbsp oil. Heat it. Add ginger , garlic and green chilly. Stir it well till the raw smell goes. Add chopped onions till it becomes transparent. Next add tomatoes, curry leaves. Stir well for 1 minute. Add turmeric powder, Chilly powder –1 tsp and salt.

Put the flame off and keep it aside.

Next take the banana leaf and show it on the fire till it start folding. This is to wrap the fish and mixture without the leaf getting torn. Keep the leaf on a flat surface and put half mixture and spread it. Now put the fried fish on top of the mixture. Take the remaining mixture and place it on the fish. Fold the leaf from 4 sides and tie it loosely.

Take a flat earthen pot (chatti). Keep it on fire. Put the wrapped fish on it with lid closed. Heat both sides for 3 minutes. Untie and serve it with rice chapatti or parota.