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Meen Polichathu & Nei Choru By Chef Rakesh Raghunathan
Meen Polichathu & Nei Choru is an authentic Kerala main course. Chef Rakesh Raghunathan shares the recipes in detail.
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INGREDIENTS
For Meen Polichathu
1 pomfret fish
1 tbsp grated coconut
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp ginger garlic paste
1 cup chopped tomato
1 cup chopped onion
1 banana leaf
3 tsp coconut oil
1 tsp lemon juice
curry leaves
1 tsp chopped green chilli
For Nei Choru
1 cup soaked basmati rice
2 tsp ghee
10 cashew nuts
10 raisins
1 chopped onion
3 cloves
2 cinnamon sticks
4 cardamoms
salt to taste
PREPARATION
- In a mixing bowl, mix ginger garlic paste, red chilli powder, turmeric powder, coriander powder, and coconut oil.
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- Apply the paste on the fish add sprinkle salt to taste and coconut oil on it.
2
- Heat 1 tsp oil in a pan, and lightly fry the pomfret on both sides.
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- Heat ½ cup of coconut oil in a pot, add 1 cup chopped onion, a few curry leaves, chopped green chilli, 1 tsp ginger garlic paste, salt to taste and fry it well.
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- Now add 1 cup chopped tomatoes, 1 tsp red chilli powder, 1 tsp turmeric powder, 1 tsp coriander powder in the pot and saute.
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- Then add 2 tsp grated coconut and mix it well. Once the mixture cools down, grind it into a smooth paste.
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- Wilt a banana leaf and spread some coconut oil on it. Place the paste on the leaf. Place the fish on the leaf and spread the remaining paste on it.
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- Gently fold the banana leaf to make a parcel.
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- Heat coconut oil in a pan and place the banana leaf parcel in the pan and cook on low flame until the fish is done.
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- Heat ghee in a pot, add fry cashew nuts, raisins, sliced onion and set them aside.
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- Add 1 tsp ghee to the pot, and add cloves, cinnamon stick, cardamoms and saute.
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- Then add soaked basmati rice, salt to taste, water as required and mix. Cover it with lid and let the rice cook.
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- Now garnish it with fried onions, cashew nuts and raisins
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- Serve Nei choru with Meen Polichathu
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