Meen Polichathu & Nei Choru By Chef Rakesh Raghunathan
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Meen Polichathu & Nei Choru
Meen Polichathu & Nei Choru is an authentic Kerala main course. Chef Rakesh Raghunathan shares the recipes in detail.Read More
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
1 tsp chopped green chilli
For Nei Choru
1 cup soaked basmati rice
2 tsp ghee
10 cashew nuts
1 chopped onion
2 cinnamon sticks
salt to taste
- In a mixing bowl, mix ginger garlic paste, red chilli powder, turmeric powder, coriander powder, and coconut oil.
- Apply the paste on the fish add sprinkle salt to taste and coconut oil on it.
- Heat 1 tsp oil in a pan, and lightly fry the pomfret on both sides.
- 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.
- Now add 1 cup chopped tomatoes, 1 tsp red chilli powder, 1 tsp turmeric powder, 1 tsp coriander powder in the pot and saute.
- Then add 2 tsp grated coconut and mix it well. Once the mixture cools down, grind it into a smooth paste.
- 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.
- Gently fold the banana leaf to make a parcel.
- 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.
- Heat ghee in a pot, add fry cashew nuts, raisins, sliced onion and set them aside.
- Add 1 tsp ghee to the pot, and add cloves, cinnamon stick, cardamoms and saute.
- Then add soaked basmati rice, salt to taste, water as required and mix. Cover it with lid and let the rice cook.
- Now garnish it with fried onions, cashew nuts and raisins
- Serve Nei choru with Meen Polichathu
Meen Polichathu means shallow fried fish, but in Kerala, this is made uniquely. Pearl spot fish, a freshwater fish is generally used for this dish. The fish is marinated in ginger, garlic and red chilli paste and shallow fried from both sides in coconut oil. A paste is made from onions, tomato, dry spices and freshly grated coconut and smeared on the fish. The fish is wrapped in a slightly charred banana leaf and shallow fried again.
The smoky and tasty Meen Polichathu is served with Nei Choru, meaning ghee rice. It is made with an indigenous variety of rice, Jeeraga Samba, that is available in Kerala.
The authentic Kerala meal of Meen Polichathu & Nei Choru is simply irresistible.