Wednesday, November 16, 2011

Meen pollichathu/ Baked Fish Pollichathu

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Every time I do blog hoping I feel that I should try recipes from others spaces at least once in a while, I even bookmark recipes thinking that I will try it soon, most of the time I never get enough time to try the book marked one.When I saw fish polliachathu in Nisha's Look who is cooking too I thought I will give it a go later, never thought this soon, It was not planned at all,Yesterday evening I prepared sambar and mushroom stir fry,as my hubby doesnt like sambar I thought as usual I will fry a fish for him and checked my freezer to see what I have got,it was all empty except a packet of 2 whole seabreams.Thawing one is not easy so I defrosted both.Fish was looking beautiful,so I didnt feel like cutting it,suddenly this fish pollichathu striked me,I went to her space and had a look,it didnt look very elaborate to me,so I made up my mind and kept her blog opened in kitchen and followed it almost to the dot and we were so happy with the outcome ,it tasted great and is much healthier than the shallow fried ones,even though we were tempted to eat the second one too,I reserved it for today mainly for having it for lunch all by myself and for clicking it during day time....

You can find the original recipe here.

Ingredients

For marination
Fish - 2 whole fish ( I used seabream)
Pepper powder - 1 1/2 tbs
Salt
Turmeric - 1/4 tbs
For masala
Shallots - 20 nos
Ginger garlic paste- 1tbs
Coriander powder - 1 1/2 tbs
Salt
Redchilly powder - 1tbs
Tumeric - 1/4 tsp
Fenugreek powder -1/8 tsp
Tomato paste -paste of 1/2 a tomato
Greenchillies -2
Curry leaves - few
Garlic chopped - 1 tbsp
Mustard seeds - 1/4 tsp

Preparation
Clean the fish and make gashes . Marinate the fish with salt ,pepper and turmeric and keep it aside for 1 hr or preferably longer.
Make a paste of all the masala powders with ginger garlic paste.
In a saucepan add oil and sputter mustard seeds,add chopped shallots and saute well.When is soft add chopped ginger and fry for 1 minute.Add the masala paste,curryleaves and saute till raw smell goes,finally add tomoto paste and saute till it makes a paste.
In a pan fry add some oil and shallow fry the fish for 30 seconds on both sides . Now coat the fish with the masala paste and bake in a preheated oven at 170 degree centigrade for 30 mins.

Note - The origianl recipe calls for coconut milk but I forgot to add it.

17 comments:

An Open Book said...

yes, one thing i do like abt this prep is that its much better (less messier) than frying:)
se bream looks like a good idea, i shall look out for it next time in in the mood 2 make meen pollichathu..thanks a bunch for the mention :)

Sushma Mallya said...

Beautifully baked fish looks so yumm!

Suja said...

Perfectly made,looks so tempting..adipoli aayitundu..

Sobha Shyam said...

never tried or had baked fish, sounds great dear..

julie said...

Very delicious preparation..I love this a lot!!
Looking forward to your participation in the -Ongoing Event- Christmas Delicacy(15Nov-31Dec 2011)

Uma said...

Baking is always easy and no messy and i always for it. Fish bake is very perfect and I love to have a bite.

Amina Khaleel said...

looks delicious... perfect..

Tina said...

delicious...kothivarunnu.

PrathibhaSreejith said...

Luks so delicious dear, really tempting. Enikkum venam :(

Sravs said...

Perfectly baked fish !! looks YUM !!

Ongoing Event - CC-Holiday Baking

hemalata said...

Very delicious baked fish,looks so tempting.

Priya said...

Omg, super delicious baked fish,makes me drool..

divya said...

Hi...thanks for lovely words and liked your blog very much.. glad to follow you...

Namitha said...

adipoli..A perfect treat for the fish lovers :-)

Mrs K said...

Thanks for following,Vineetha !!! This recipe sounds and looks so yum,and it looks so pro when you make it whole:)!!! I am following you back:)

Treat and Trick said...

Perfect and mouthwatering!

Hamaree Rasoi said...

we bongs just love fish and I'm drooling here...

Deepa
Hamaree Rasoi

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