Ingredients
Fish - 1 medium sized
Coriander leaves - a bunch
Green chillies - 3
Ginger - 3 inch
Garlic pods - 2
Black pepper - 6
(fresh green pepper-optional)
Vinegar - 1 tbsp
Sea salt
Preparation
Karimeen (pearl spot) or white pomfret fish
preferred for this recipe.
Cut clean and make slits on the fish.
Make a fine paste of coriander leaves,
Pepper, ginger, garlic and green chillies,
Vineger and salt.
Marinate the fish and wrap it in a banana leaf
And keep aside for 30 minutes.
Just before serving
grill it for 20 to 25 minutes on a tawa (iron pan).
turn up side down after 10 minutes
to grill evenly.
Serve hot.
If green pepper (not capsicum)
is available add the whole string.
Meen pollichathu (grilled) is the most healthiest
and the oldest way of cooking.
Traditionally grilled on red hot coal
or wooden stove.
To wrap any thing in banana leaves,
lightly heat the banana leaf on the flame
or else the leaf may tear while wrapping.