Karimeen (pearl spot fish) Pollichathu

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Ingredients:

Pearl spot fish (Karimeen)-3 nos

Shallots crushed-2 cups

Tomato -2 nos (chopped)

Ginger garlic paste-1 tsp

Curry leaves-2 strings

Chilly powder-1 tsp

Turmeric powder- ¼tsp

Coriander powder-1 tsp

Pepper powder-1/4 tsp

Mustard-1/2 tsp(optional)

Coconut oil-4 tbsp

Coconut milk- 6 tbs

Salt to taste

Banana leaves-3 nos

For the marination:

Red chilly powder-2 tsp

 Turmeric powder - ¼ tsp

 Salt to taste

Method:

Marinate the fish with above ingredients.
In a pan pour oil and shallow fry the fish and keep it aside. 
In the remaining oil saute crushed onion till light brown in color, and then add ginger garlic paste, red chilly powder, turmeric powder, coriander powder,pepper powder, chopped tomatoes,salt , curry leaves and coconut milk. Sauté well until cooked.

 Divide the masala into six portions.
Heat the banana leaf gently and make it soft. Keep the sautéed Masala on the banana leaf then place the fried fish on the Masala and spread another portion of the Masala on the fish. Cover the fish with leaf and fold it tightly with tooth pick. 

Brush little oil on the top of the leaf. Repeat this process with the remaining fish. Take an ovenproof dish and cook the fish for 1 minute in microwave. Serve hot with Chappathis.

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