Kerala Fish Fry / Banana leaf Fish Fry केरला मच्छी फ्राई Karimeen Pollichathu

For Marination

• In a bowl, add lemon juice, ginger garlic paste, salt to taste, degi red chilli powder, turmeric powder, oil and mix well.
• Marinate the fish for 10 minutes and set aside.
• Or you can use an asahi kasei zipper bag and keep it in the refrigerator for 10 minutes.

For Spice Water

• In a bowl, add water, turmeric powder, degi red chilli powder, coriander powder and mix well. Keep aside for further use.

For Onion Tomato Masala

• In a shallow pan, add coconut oil once the oil is hot, add ginger, garlic, green chilli, curry leaves, onions and saute until translucent.
• Add tomato, salt to taste and saute for 2-4 minutes.
• Add spice water, curry leaves and mix well.
• Once the masala is cooked, transfer it into a tray and keep aside for further use.

For cooking Fish

• In the same pan, apply the asahi kasei frying pan foil and seared the marinated fish from both the sides for a few minutes.
• Keep aside on a plate.
• Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft.
• Take a big piece of wilted banana leaf and add in two tablespoons of the prepared masala in the center. Add a piece of seared fish and cover the fish with masala.
• Fold the banana leaf to make a small pocket.
• Place the prepared pocket on the same pan and cook for 5 minutes on a low flame, seam side down first.
• Sprinkle little water and cook from both the sides.
• Remove from heat and garnish it with fried cashew nut, coriander sprig, onion rings, lemon wedge and serve hot.