AVOLI POLLICHATHU – POMFRET FRIED IN BANANA LEAF

Marinate

• Karutha Avoli / Black Pomfret – 5 big slices
• Red chili powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt

For the gravy

• Mustard seeds – 1 pinch
• Uluva / Fenugreek seeds – 3 pinches
• Small Red Onions chopped – 1 cup
• Curry leaf – 2 sprigs
• Green chilies – 3 to 5
• Garlic – 5
• Ginger – 1 big piece
• Tomato – 1 medium sized
• Chili powder – 1 1/2 tsp
• Turmeric powder – a pinch
• Coriander powder – 1 tsp
• Lemon juice – 1 Tbsp
• Coconut Milk – 1/3 cup

METHOD

• Marinate the fish pieces with the Red Chili powder, turmeric powder and salt.
• Keep aside for 2 to 3 hours. Fry lightly in oil and keep aside.
• During this time, clean the banana leaves well.  Wash and dry the leaves.
• Light the burner of your stove. Move the banana leaf up and down through the flame. You will notice the color of the leaf changing to a shade darker, when you expose it to heat. Keep aside. This process makes the leaf more flexible and easier to bend and pack without tearing it. This process is called  ”vazhailla vattunnu”.
• Also soak the kudampulli in 1/2 cup of water. Keep aside.