The best fish stew you'll ever make, and I can guarantee that everyone will lick their fingers and leave you a clean plate. The stew even better and intensifies its flavors the next day. In Malayalam it is called "Meen Pollichathu". The meaning of "meen" is fish, and I have no idea what is the meaning of "Pollichathu" ...but it does not matter, as the main thing is that it tastes really good. this dish is suitable for a Friday dinner, or a holiday or even just spontaneously in the middle of the week. The smell that spreads in the house is amazing and no other fish pot of any Jewish community can compete that...
The best way to eat it with fresh challah that absorbs all the flavors, but the "mehadrin" will make Appam - the famous Cochin bread whose recipe can be found here
In the original recipe, the fish is deep fried before putting in the sauce, this recipe is really simple and I make it in a healthier way without frying at all, and you can follow the REEL on Instagram, and see for yourself how easy it is
Ingredients for seasoning the fish:
6-7 slices of fish (tilapia, mullet, locust, barramundi or any other fish)
1 tablespoon sweet paprika
1/2 teaspoon black pepper
1 teaspoon of turmeric
1 teaspoon ground ginger
1 tablespoon ground coriander
1/2 teaspoon of salt
2 tablespoons of oil
Spray oil for baking in the oven
Ingredients for the sauce:
1/2 bunch of fresh cilantro
3-4 branches of celery
1/2 bunch of fresh mint
4 cloves of garlic
1.5 onions
Curry leaves from two stems (optional)
2 heaping tablespoons of tomato paste
1 tablespoon sweet paprika
1/2 teaspoon black pepper
1 teaspoon of turmeric
1 teaspoon ground ginger
1 tablespoon ground coriander
1/2 teaspoon of salt
2 tablespoons of oil
A spoonful of vinegar
preparation method:
Mix all the seasoning spices with the oil
spread well over all the fish slices
Wrap the bowl and put it in the refrigerator for 3 hours to absorb flavors
Place the fish next to each other in a pan lined with baking paper and spray a little oil on top
Bake in a turbo oven at 200 degrees, only 20 minutes. The fish should be seared, but the cooking will continue later in the pot
Take out and set aside
While the fish is in the oven prepare the sauce
Finely chop the onion, garlic and all herbs in a blender
In a small bowl mix all the spices with the oil, tomato paste and vinegar
Heat a little oil in a wide pot
Add the herb mixture
Add the spices puree prepared and mix well
Bring to a boil and cook with a covered pot for about 20 minutes on a low flame
When the sauce is cooked, add the fish that was prepared in advance
Cook for another 15-20 minutes and turn off the heat
Enjoy!
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