Meen palthulli: A delicious curry made of kalanji fish

Palthulli, a dish rolled out by Chefs Sinoy and Shibin, is made preferably using kalanji fish (Asian sea bass). Photo: Manorama

Are you wondering how to give a novel twist to your regular Christmas spread? Palthulli, a dish rolled out by Chefs Sinoy and Shibin, made preferably using kalanji fish (Asian sea bass) is a lip-smacking curry that can add excitement to the festival menu this Christmas. Combine it with a simple lacha salad and you have got yourself a dish to win over any guest. Here's how to prepare it.

1 cleaned fish (use Kalanji or any other fish)
1 teaspoon green pepper
5 shallots
1 small piece of ginger
5 pods of garlic
½ teaspoon turmeric powder
2 teaspoon chilli powder
1 teaspoon pepper powder
1 teaspoon vinegar
Curry leaves (as required)
Coconut oil (as required)
Salt (as required)

Clean the fish and put small cuts from top to bottom on either side with a carving knife
For the masala to apply on it, put the shallots and green pepper into a mixing jar along with thinly sliced ginger and garlic
Add curry leaves, turmeric powder and one teaspoon chilli powder
Pour in a few drops of lemon juice and coconut oil Combine well after adding salt
Marinate the fish using the masala and keep it in a refrigerator for some time
Heat some oil in a pan, add curry leaves and garlic pods
Fry the marinated fish on both sides till it is light golden colour
Take a banana leaf and soften it by holding it over the fire gently
After that, spread the remaining masala mix on top of the leaf and place the fried fish over it
Spread some masala on top of the fish as well
Wrap the leaf tightly and place it in a pan
Pour in coconut milk and allow it to cook on both sides

Lacha salad
2 onions sliced as rings
1 tsp pepper powder
1 tsp Kashmiri chilly powder
1/2 tsp black salt
1 tsp chaat masala
1/2 tsp salt
1/2 lemon juice
2 spoons of coriander leaves
Combine everything, serve with the fish

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