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December 29, 2015

Mathi Pollichathu

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Last Updated: 29-12-2015
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Ingredients :

Fish - Sardine (Chala)
Ginger garlic paste
Chilly powder - 1tsp
Fish masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1 tbsp
Coriander leaves - a spring
Shallot - 10-15
Fenugreek powder - 1/2 tsp
Salt - 1/2 tsp
Curry leaves - a spring
Plantain leaf
Oil
Mustard - 1 tsp
  Popular Tags:
   Mathi,   Sardines,   Chala,   Seafood,  



Cooking Method :

Grind ginger garlic paste, chilly powder, turmeric powder, pepper, coriander leaves, shallot, fenugreek powder, fish masala, salt & curry leaves in a mixer to a fine paste.

masala egg masala

Coat the fish well with the masala mixture and keep aside for 10 min.

masala mixture

Heat some oil in a cooking pan and deep fry the fish on medium heat. Make sure both sides are evenly fried. Place the fish on a plantain leaf.

fry both side Place the fish on a plantain leaf

Then take a pan and heat some oil add mustard, curry leaves & sliced shallots and saute well. When it turns slightly brown in colour add the balance masala mixture to the pan and heat well.

masala shallots masala mixture

Pour the seasoning over the fried fish in the plantain leaf, cover the fish with the leaf and tie it in place. Now we need to heat the leaf pack in a pan. When the leaf gets brown in colour, remove it from the pan.

cover the fish heat the leaf pack

Then open the leaf pack and enjoy the Mathi Pollichathu!!!

Mathi Pollichathu
 
 
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