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(sorry I doesnt have enough banana leaf to cover up..instead of that I used aluminum foil paper)
By: Deepa Sujesh


Fresh sardines - 8 no( cleaned thoroughly with salt, vinegar and lime juice)
shallots - finely chopped (1 cup)
1/4 inch piece of ginger, finely chopped
4 garlic cloves, finely chopped
2 green chillies, slit through the middle
Turmeric powder- 1/4 teaspoon
Chilly powder- 1/2 teaspoon
Coriander powder- 1 teaspoon
Tomato- 2 medium sized, chopped into small cubes
1/2 cup thick coconut milk
Salt to taste
curry leaves
Foil papper or banana leaves

For Marination

1/4 teaspoon turmeric powder
2g paste
1/2 teaspoon chilly powder
1/2 teaspoon black pepper powder
Salt to taste


Marinate the sardines with the ingredients under "For Marination" and set aside for at least 15-20 minutes. Lightly fry this in a teaspoon of oil and set aside.
In a separate pan, heat 2 tablespoons of oil and saute the garlic cloves, curry leaves,green chillies and ginger.
After a minute, add the shallots and saute till there's a nice aroma, and the onions turn semi transparent. Add a little salt at this stage.
Now add, the turmeric, coriander and chilly powders and cook till the raw smell goes and oil starts to separate from the powders.
Add the tomato at this stage. Saute till everything gets mashed together.
Finally, add the coconut milk and lower the flame. Let it stand for 2 minutes and then switch off the flame. Check salt levels.
Now place the sardines at the centre of the aluminium foil or Banana leaf by coating both sides of the fish with the masala mixture.Cover it completely to ensure that no gravy can slip out.
Now fry this in the frying pan without any oil for at least 20 minutes on each side on an extremely low flame.
Meen pollichathu is ready!

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