Kerala Meen Pollichathu with Declan, Sarah and babe ✌️ Ingredients 2 tomatoes, chopped ½ red onion, chopped 4cm piece fresh ginger 8 cloves garlic 2 small green chillies, stemmed 10 curry leaves 60ml (3 tbsp) coconut oil 60ml (¼ cup) coconut milk 4 barramundi fillets (225 gms) (or 2 whole fish) ½ tsp turmeric powder 2 tsp Kashmiri chilli powder Sea salt and ground pepper Juice of ½ lemon 2 large banana leaves, cut into 4 portions pieces (40cm x 20cm each) Steamed rice, toasted coconut and sliced red onion, to serve Method Step 1: Prep the paste Place the tomato and the onion in a small food processor. Chop half the ginger and crush 5 of the garlic cloves, and add to the processor with the green chillies and curry leaves. Process until as smooth as possible. Heat 20ml of the coconut oil in a medium saucepan over medium heat. Add the paste mixture and cook, stirring occasionally for 10 minutes. Add coconut milk, cook for a further minute, then remove from the heat. Step 2: Prep the fish Finely grate the remaining ginger and garlic cloves. Combine with the turmeric, chilli powder, some salt and pepper and lemon juice. Mix well. Rub mixture all over fish fillets. Step 3: Assemble Soften banana leaves over an open flame quickly until more flexible. Transfer to a clean work surface. Spread a dollop of the paste in the centre of each leaf and spread to the size of the fish fillets. Heat another 20ml oil in a large frying pan on medium-high heat. Cook fish skin side down for 2 minutes until the skin starts to colour. Transfer to the banana leaves, placing skin side down on paste. Top with remaining masala, then wrap up leaves bringing in sides and rolling up. Truss with butchers string to hold together. Step 4: Cook and serve Heat remaining oil in a large deep frying pan with a lid over medium heat. Add fish parcels, cook for 2 minutes, until the leaves are browned, then turn and cook on the other side. Pour in about 40ml of water then cover with the lid and allow parcels to steam for 3 minutes. Serve fish parcels opened with steamed rice and sliced red onion. Recipe notes Recipe origins and authenticity: This dish is a delicacy from Kerala, India. Traditionally it is made using Karimeen (pearl-spot), which is a variety of fish from the back waters of Kerala. But you can make this using baby barramundi, king fish, snapper and mackerel. Cook support: Take care to not burn the banana leaves over the open flame to soften them, they just need a light waft over the flame to become softer. Sourcing: Banana leaves are available at quality green grocers, you will need to rinse them gently or wipe them with a damp cloth before using. Substitutions: You can substitute hot chilli powder for the Kashmiri if you can’t find it, just bear in mind that Kashmiri is milder in heat. Storage: This is best eaten immediately. Serving ideas: You can enjoy this as a starter or a side dish. #cooking #fish #Recipe #fyp - @andy_cooks