Avolli Pollichathu

INGREDIENTS

Silver Pomfret(Avolli) – 1 kg (4 to 5 nos)

Black pepper powder – 1 tbsp

Powdered Coconut – 1 tsp (Optional)

Turmeric powder – ½ tsp

Red chilly powder – 1 tbsp

Salt – As reqd

Curry leaves – 2 stalks

Coconut oil – 1/4 cup

Ginger/Garlic paste – 1/2 tsp

Sesame Seeds – 2 tsp (Optional)

Coconut Milk – 3 Cups

Aluminium foil – A roll

Lemon Juice – 2 tsp

For the Gravy:

Button onions(Kunjulli) – 1 cup

Red chilly powder – 2 tsp

Button onions(Kunjulli) – 10 nos

Corriander Powder – 1 tsp

Garam Masala – 2 pinch

Salt – As reqd

Whole red chillies(Kollamulaku) – 3 nos

Ginger – ½” long

Garlic pods – 6 no

Curry leaves – 2 stalks

METHOD

For cleaning the Silver Pomfret:

1)Clean the fish remove the waste from its belly, cut its fin in a nice

shape, so that it looks good when presented.

2)Rub the fish on rough surface( on a cutting board) with salt and clean

inside out.

3)Wash with clean water and soak them in lemon juice to get rid of the any

bad smell of the fish.

4)After half an hour, take the fish out of the lemon juice and wash in clean

water.

5)Make slits through the fish diagonally.

For preparing the masala:

1)Mix black pepper powder, grated coconut powder, red chilli powder, ginger

and garlic paste into a coarse paste.

2)Add turmeric and salt and little water to make the masala to a paste form.

3)Rub it all over the fish inside out.

4)Stuff the curry leaves inside and out of the fish.

5)Refrigerate it covered for about half an hour for the masala to absorbed

into the fish.

6)Take out the fish ,remove the curry leaf which was stuffed outside and fry

in coconut/veg/olive oil on both sides, until it turns dark brown.

:- Keep it aside.

For making the gravy:

1)Take out the excess oil from the above frying pan..

2) Add the half-cup cut shallots,ginger, garlic and saute it well until the

raw smell goes off thats takes like hardly 2 or 3 mins.

3)Add red chilly powder, corriander powder, garam masala powder and

remaining fish masala and curry leaves .

3) Add sesame seeds and Saute it well also add little bit salt . (remember

that u have added salt when u fried the fish).

4)When they turn slight brown and tastes good, spread the gravy on the foil

or the banana leaf keep the fish above the gravy and also pour gravy above

the fish too. Fold the foil carefully and make 3 or 4 needle holes with a

pin be carefull that u dont tear the foil and keep it aside.

For boiling the Fish

1) Take a flat pan and add 3 cups of coconut milk to it and add little bit

salt and turmeric powder.

2) Place the folded fish gravy pack to the coconut milk and close the pan

allow it to cook for abt 15 to 20 mins.

3) After 15 mins place fish gravy pack into a serving pan , Open the pack

carefully without the damaging the fish and pour little bit of the boiled

coconut milk over the fish and serve it.

:- If u get the banana leaf for packing the fish it will add more taste.

:- If u r adding the grated coconut for the masala, grind all the masala

ingredients to a fine paste.

:- Add the Chilly according to ur taste. This recipe is little bit hot..

Try out this Recipe and make ur guest bite their fingers.

Recipe By

Kiran Mary.