Vanjaram/ neimeen/ see fish pollichathu – this is a healthy way of preparing fish where the marinated fish in green masala is wrapped in a banana leaf and slowly cooked on an iron tawa/ skillet…the banana leaf protects the fish from burning thus retaining the juices, flavour and colour of masala fish keeping it moist.
Indo-pacific king mackerel or commonly known as Seer fish. In Tamilnadu seer fish is called ‘Vanjaram’ and in Kerala it is called ‘Neymeen’. In some places it is also known as’ king mackerels’. They are a delicacy in South India and costliest variety available. It is most famous and common form of fish fry.
Seer fish has an average-calorie, low-carb, and high-protein content. It helps in tissue repair, provides energy and improves immuity. It has low density of sodium.
INGREDIENTS
- Seer fish 500 gm
- Lemon 1
- Salt to taste
- Green chillies 2-4
- Turmeric powder 1 tsp
- Coriander powder 1 tbsp
- Mint leaves 1 cup
- Ginger 2″
- Garlic ( Indian) 5-6
- Coriander leaves chopped 1 cup
- Coconut Oil 1-2 tbsp
- Banana leaf big 1
METHOD
Clean the fish nicely, it should be cut in thin slices( I have five big slices of vanjaram fish). Drain all the water.
Take a bowl add coriander powder, turmeric powder, salt, lemon juice, 2 tbsp coconut oil. Mix it well.
Apply this paste all over the fish nicely with your hands.
In a blender blend coriander leaves, mint leaves, green chillies, ginger and garlic to a fine paste.
Apply this paste all over the fish and refrigerate overnight for 2-4 hours. Or for best results the masala will nicely get into the fish if you marinate overnight.
Wash and clean the banana leaf, wipe it with a kitchen towel. Hold the leaf in your hand, turn the leaf over heat for few seconds, the leaf will change to dark colour. Turn off the heat. This is done so that while folding the fish inside the leaves, the leaves won’t tear.
Cut the leaves almost three times the size of your fish.
Keep the fish in middle of the leaf and gently wrap it. You should see to it that masala should not come out of the wrap. Tie it with a thread. I have kept one fish piece in one wrap.
Heat a tbsp of coconut oil in an iron tawa or a non stick flat pan tsp oil on high heat for a minute.
After heating at high flame for a minute bring it to low heat. Place the banana wrap on the tawa( 2 or 3 wraps at a time), cover and cook both sides 8-10 minutes or till cooked.
Serve hot with rice.
