BAKED FISH ON BANANA LEAF (EASY BAKED FISH)
BAKED FISH ON BANANA LEAF
FISH FRY ON BANANA LEAF (MEEN POLLICHATHU)
INGREDIENTS:
MARINADE:
TILAPIA FILLET 3 (5 OZ EACH)
RED CHILI POWDER 1 1/2 TSP
KASHMIRI CHILI POWDER 1/4 TSP
BLACK PEPPER POWDER 1 TSP
SALT 1 TSP
LEMON JUICE 1 TSP
FISH MASALA INGREDIENTS:
OIL 2 ½ TBSP
MUSTARD SEEDS 1 TSP
SHALLOTS 2 CUPS (SLICED)
RED CHILI POWDER 1 TSP
KASHMIRI CHILI POWDER 1/2 TSP
CUMIN POWDER 1/2 TSP
TURMERIC POWDER 1/4 TSP
TOMATO 1 1/2 CUP (CHOPPED)
GARLIC 1 1/2 TSP (CRUSHED)
GINGER 1 1/2 TSP (CRUSHED)
GREEN CHILIES 2 (SLICED)
CURRY LEAVES FEW (6 TO 7)
SALT 1 1/4 TSP
COCONUT MILK 1 TBSP
FENUGREEK POWDER 1/4 TSP
PROCEDURE:
CLEAN AND RINSE TILAPIA FILLET (HERE I HAVE USED FROZEN TILAPIA, THAW IT FOR 30 MINUTES AND MARINATE IT WITH, 1 1/2 TSP OF RED CHILI POWDER, 1/4 TSP OF KASHMIRI RED CHILI POWDER, 1 TSP OF BLACK PEPPER POWDER, 1 TSP OF SALT AND 1 TSP OF LEMON JUICE. KEEP THIS ASIDE FOR 10 MINUTES. PREHEAT OVEN TO 375°F AND BAKE FISH FOR 15 MINUTES (BRUSH THE BAKING PAN WITH OIL, BEFORE YOU KEEP THE MARINATED FISH), TURN THE FISH HALF WAY THROUGH (AFTER 7 MINUTES).
MEAN WHILE IN A PAN ADD 2 1/2 TBSP OF OIL AND HEAT IT ON MEDIUM FLAME, WHEN IT’S HOT ENOUGH ADD 1 TSP OF MUSTARD SEEDS, ALLOW THE SEEDS TO POP AND ADD 2 CUPS OF SLICED SHALLOTS AND SAUTE IT UNTIL IT TURNS SOFT, REDUSE THE FLAME AND ADD ALL THE ABOVE GRAVY SPICES AND SAUTE IT FOR 1 MINUTE ON LOW FLAME. INCREASE THE FLAME AFTER 1 MINUTE AND ADD 1 ½ CUP OF CHOPPED RIPE TOMATO AND SAUTE IT UNTIL IT TURN SOFT AND ADD CRUSHED GINGER AND GARLIC, SAUTE IT AGAIN. ADD GREEN CHILIES AND FEW CURRY LEAVES AND SAUTE IT WELL. ADD 1 1/4 TSP OF SALT AND 1 TBSP OF COCONUT MILK AND MIX IT IN THE MASALA. TURN OFF THE FLAME AND ADD 1/4 TSP OF FENUGREEK POWDER AND MIX IT AGAIN.KEEP THIS ASIDE.
AFTER 15 MINUTES, REMOVE THE BAKED TILAPIA FROM OVEN AND KEEP THIS ASIDE.
CUT THE BANANA LEAF (LARGE ENOUGH TO HOLD THE FISH), SLIGHTLY WILT THE LEAF TO REDUCE STIFFNESS OF IT. RINSE AND CLEAN LEAF. SLIGHTLY BRUSH IT WITH OIL. ADD 1 TBSP OF MASALA AND PLACE THE BAKED FISH ON TOP OF TI COAT IT AGAIN WITH 1 TBSP OF MASALA AND FOLD BOTH SIDES OF THE LEAF AND TIE IT WITH A THICK THREAD AND DO THE SAME WITH LEFTOVER BAKED FISH.
HEAT A GRIDDLE ON MEDIUM FLAME, DRIZZLE 1/4 TSP OF OIL AND PLACE THE LEAF FOLDED FISH, COVER IT AND COOK ON MEDIUM LOW FLAME FOR 15 MINUTES (DRIZZLE 1/2 TSP OF OIL AND TURN IT OVER HALF WAY THROUGH). AFTER 15 MINUTES TURN OFF THE FLAME AND ALLOW IT TO COOL DOWN FOR 5 MINUTES AND ENJOY THE TASTY FISH WITH RICE.