Kerala Theeyal with Roasted Coconut and Vegetables with Meen Pollichathu (Banana Leaf Wrapped Fish)

Name: Kerala Theeyal with Roasted Coconut and Vegetables with Meen Pollichathu (Banana Leaf Wrapped Fish)
Prep time: 20 min
Cook time: 40 min
Ingredients: 100 g Shallots; 100 g Okra sliced; 50 g Grated coconut; 1 tbsp Tamarind paste; 0.5 tsp Turmeric powder; 1 tsp Coriander powder; 10 ml Coconut oil; 300 g Kingfish fillets; 1 tbsp Ginger-garlic paste; 1 tsp Chili powder; 50 g Sliced onion; 2 sprigs Curry leaves; 10 ml Coconut oil

⏱️ 20m Prep🔥 40m Cook

Primary Dish

Kerala Theeyal with Roasted Coconut and Vegetables

Ingredients

• 100 g Shallots
• 100 g Okra sliced
• 50 g Grated coconut
• 1 tbsp Tamarind paste
• 0.5 tsp Turmeric powder
• 1 tsp Coriander powder
• 10 ml Coconut oil

Cooking Steps

Dry roast coconut until dark brown.

Blend coconut with spices into smooth paste.

Sauté shallots and okra in oil.

Add tamarind extract, paste, and 200 ml water.

Simmer until gravy thickens.

The Perfect Pairing

Meen Pollichathu (Banana Leaf Wrapped Fish)

Ingredients

• 300 g Kingfish fillets
• 1 tbsp Ginger-garlic paste
• 1 tsp Chili powder
• 50 g Sliced onion
• 2 sprigs Curry leaves
• 10 ml Coconut oil

Cooking Steps

Marinate fish with spices and ginger-garlic.

Sauté onions and curry leaves until golden.

Place fish and onion mixture on banana leaf.

Fold tightly and roast on hot pan for 10 minutes.