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Directions:
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Here is the
recipe for "meen pollichathu", which is a very popular
dish
in and around Cherthala, India. Grind the coconut with a bit of
water, squeeze it and strain the milk, and keep that 'thala paal'
separate; add a cup of water to the coconut again and squeeze and
strain it again and collect that milk in a separate bowl; do the
same once more.
Put a flat, but quite deep pan on the stove, pour the oil and
when the oil is hot, add the sliced onions, green chili, ginger
and curry leaves, and stir until it is light brown.
Then add the
turmeric powder, coriander powder, and chili powder to it and
stir for few seconds and then add the coconut milk, and when it
starts boiling, add the fish pieces, cover it and cook for few
minutes in medium flame (make sure that it wont overflow), and
then let the water evaporate until the gravy is quite thick; then
add the 'thala paal' and take it off before it boils, so that it
wont go watery again.
Serve it when
it is hot. Note 1You can use desiccated coconut instead. Soak two
cups of it in boiled water for half an hour and then use. Note
2Actually this curry is made by placing a banana leaf on the pan,
and adding all the ingredients to it and cook it and serve, which
has a real distinct, nice taste; its smell itself will make your
mouth very watery.
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