Meen Polichathu & Nei Choru Recipe By Chef Rakesh Raghunathan

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