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Seared fish (meen pollichathu)
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Fish 1 kg

(any big fish)

Chili powder 1 tbsp

Turmeric powder 1 tsp

Salt to taste

Vinegar 1 tbsp

Onion cut to strips 4 nos

Small onion ground to a paste 22 nos

Curry leaves 12 stalks

Green chili 8 nos

Garlic paste 6 nos

Crushed pepper 15 nos

Ginger paste 1" piece

Tomatoes cut to 4 2 nos

Thick coconut milk 2 cup

Coconut oil ½ cup


Clean the fish well. Grind to a paste chili powder, turmeric powder and salt with a little vinegar. Marinate the fish in this paste for half hour. Heat the coconut oil and cook both sides of the fish. Sieve out the oil once it becomes cold. Pour this and the remaining oil into a wide vessel and sauté ginger and garlic paste till it loses its original colour.

Then add small onions and sauté again. And also add onion, green chili, curry leaves and crushed pepper and stir well. Add tomatoes and when it shrinks, add coconut milk. Put the fish and thicken the gravy without crumbling the fish. Serve hot.

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