Mathi Pollichathu | Grilled Sardines in banana leaf


Mathi pollichathu


Recipe source :Magic Oven, Lakshmi Nair
Spicy grilled sardines wrapped with banana leaf.
Prep Time: 20 minutes
Cook time: 30 minutes
Serves: 3 to 4 
Ingredients:
  1. Sardines,cleaned - 8 nos( see notes)
  2. Shallots /chumanulli,sliced - 3/4 cup
  3. Ginger,chopped - 1 tbsp
  4. Garlic,chopped - 1 tbsp
  5. Green chilies,chopped - 3 nos( or to taste)
  6. Kashmiri chili powder - 1.5 tsp(or use 3/4 tsp chili powder)
  7. Turmeric powder - 1/4 tsp
  8. Tomato,chopped - 1 small
  9. Thick coconut milk - 1/2 cup
  10. Curry leaves - 3 to 4 sprigs
  11. Salt- to taste
  12. Oil- as required
  13. Plantain leaves - 4 to 5 nos
For Marination:
  1. Kashmiri chili powder - 1 tsp( or use 1/2 tsp chili powder)
  2. Black pepper powder-1 tsp(or according to taste)
  3. Turmeric powder- 1/4 tsp
  4. Water - as required
  5. Salt-to taste
Instructions:
  • Make deep gashes on both sides of the fish.Combine all the ingredients listed under 'For marination' to form a thick paste.Marinate the fish with this masala.Keep aside for 15 to 20 minutes.
  • Heat oil in a pan ,add 2 sprigs curry leaves and add the sardines.Fry  until it turns golden brown on both the sides,turning once in between.
  • Drain and keep aside.Add ginger , garlic and green chilies to the same oil,and saute until raw smell leaves.
  • Add shallots( i used onion) and saute until it turns golden brown.Add kashmiri chili powder and turmeric powder,saute for few seconds.
  • Add tomato and salt to taste .Saute until it turns mushy.
  • Add coconut milk and remaining curry leaves.
  • Mix well and cook until the gravy turns thick.Switch off the stove and allow it to cool a bit.

  • To make the banana leaf pliable,hold the it over the flame for few seconds.Place one or two tbsp of the prepared masala on a leaf and arrange (two or three) sardines over this.Cover the fish with more masala and wrap the leaf around to form a parcel.
  • Heat a heavy bottomed tava /pan and ,place the parcels carefully on the tava.Cook for about 10-15 minutes,turning once in between.
    • NOTES
    • I used only 6 sardines and kept the quantity for the remaining ingredients the same,as we wanted it to be spicy.