Pollicha meen

Ingredients	For 6
Karmeen (pearl spot) or small black Pomfert or take medium size mackerel	1 kg
Small red onions	100gms
Concassed tomatoes	30gms
Turmeric	2gms
Red chillies (Bydagi or kashmiri with seeds removed)	20gms
Ginger	5gms
Garlic	10gms
Green chillies	2 no
Curry leaves	1 – 2 spring
Green chillies (split)	2 no
Vinegar or kudampuli (cocum / garcina)	to taste
Water	as required
Coconut oil	50ml
Banana leaves

Soak strips of kudampuli in about 30ml 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 leaf and cook covered for about 10 minutes or until the fish is cooked. Serve hot in the banana leaf with sliced of bread.