OUTDOOR Chempalli vazhaelayil pollichathu ( also use sea bass ( kalanji )| kitchen tales by Neethu

#homemade #food #cooking #recipe #tasty #fish #seafood #kalanji #pollichathu

Kalanji vazhaelayil pollichathu ( red snapper pollichathu)
21/2 kg Red snapper ( better to cook with fish less than 2 kg )
Marinade
2 tbs Kashmiri chilli powder
1 tbs turmeric powder
1 tbs spicy chilli powder
2 tsp salt
1 tbs pepper powder
Juice of 3 lime
Then if needed add water to mix the marinade
Marinate the fish for 3 hours
To a big uruli add oil then keep banana leaves according to the size of fish and again add oil
Then fry the fish both sides with lid covered ( if it is big fish )do not over fry
Then keep this aside and remove the banana leaves used for frying and clean the uruli for later cooking
For fish masala
25 to 30 chopped shallots
5 to 6 medium size tomatoes
Saute the shallots and tomatoes in the same oil used for frying fish , then grind this to paste ( keep this aside )
For onion mix
6 medium size chopped onions
2 medium size ginger
2 full garlic
8 green chilies
Crush ginger , garlic and green chilies
Saute onion until softened and add crushed ginger , garlic, green chilies , saute then add
Tomato and shallots paste , again saute until rawness goes then add 3 small pieces Malabar tamarind, and curry leaves, then add
2 tbs Kashmiri chilli powder
1/2 tsp red chilli flakes
Saute them and keep aside ( if you add red colour you will get restaurant feel )
Then on a heated banana leaf keep the masala on both sides ,according to the size of the fish , then wrap it and tie, again cook the fish in the uruli for 10 minutes on low flame ( both sides )