How to Make Pollicha Meen?


Small onions – 100 gm

Concassed tomatoes – 30 gm

Turmeric – 2 gm

Garlic – 10 gm

Red chillies (kashmiri with seeds removed) – 20 gm

Small pomfret (or)take medium size mackerel   –  1 kg

Ginger – 5 gm

Green chillies – 2 no.

Curry leaves –   1 – 2 springs

Green Chillies (split)  – 2 nos.

Vinegar – to taste

Water – as required

Salt – to taste

Coconut oil – 50 ml

Banana leaves


Soak strips of  kudampuli in about 30 ml water descale and remove sliminess on the skin of fish using the blunt part of knife or brick pumice stone.

Wash well in several rinses of cold water using lime juice or vinegar to remove fishy odour. Drain.

Make gashes on the fish keeping them whole.

Apply a mixture of kudampuli, water, or vinegar. Set aside for about 15 minutes.

Grind red chillies to a smooth paste and finely chop ginger and garlic.

Heat a teaspoon of oil, add ginger garlic, split curry leaves, red chilly paste, concassed tomatoes and salt.

Cook for a few minutes.

Remove and apply liberally on both sides and the inside of the fish.

Wilt banana leaves and line a strong bottomed pan or fry pan.

Add the remaining oil and when hot, arrange fish on the leaf.

Fold over the leaf and cook covered for about 10 minutes or until the fish is cooked.

serve hot in the banana leaf with slice of bread.


How to Make Sour Fish?


Fish ( pomfret, salmon, mullet etc) – 500 gm

Curds – 225 gm

Lime Juice – 2

Sugar – 1/2 tsp

Big cardamom Powder – 1 tsp

Turmeric – 1/2 tsp

Onions (finely chopped) – 115 gm

Fat – 50 gm

Ginger (slice finely) – 10 gm

Coriander powder – 5 gm

Cumin powder – 5 gm

Chilli powder – 1 tsp

Salt – to taste


Put all ingredients together and cook on a slow fire till fish is cooked.

Oyster Lonevas


Oysters – 2 cups

Coconut – 1/2

Curry Powder – 2 tbsp

Potatoes (boiled) – 500 gm

Onions – 200 gm

Tamarind pulp – 1/4 cup

Garam masala ( cardamom, cloves, cinnamon)- 1 tsp



Put the Oysters into clean, fresh water. Remove beard and open shell. Drain the liquid inside the shell and set aside.

Grate coconut and makes 2 extractions ( 1/2 cup thick and 1/2 cup thin milk).

Peel and quarter potatoes. Slice onions. Heat about  1  1/2 tbsp oil. Fry onions till soft and light brown. Add curry powder. Fry for few minutes.

Add a little of the  oyster liquid and stir well. Add oysters and stir gently. Keep covered for 5 minutes. Add thin coconut milk and bring to a boil. Add the potatoes and the thick coconut milk, tamarind pulp and garam masala powder.

Simmer till the gravy is thick and oil floats on top.

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