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Getting ready Meen pollichathu (fish roasted in spices) safely

It's very important to organize food safely to help stop harmful micro organism from spreading and growing. You'll be able to take some steps to help defend your self and your family from the unfold of dangerous bacteria.
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Wash your arms

Your palms can simply spread micro organism across the kitchen and onto food. It is vital to all the time wash your hands totally with soap and heat water:

before starting to put together food
after touching uncooked food comparable to meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your fingers totally as well, because wet fingers unfold bacteria more simply.
Hold worktops clear

Before you begin getting ready food, it’s vital worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or vegetables you'll need to scrub them thoroughly.

You need to change dish cloths and tea towels recurrently to keep away from any bacteria growing on the fabric.

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We hope you got insight from reading it, now let’s go back to meen pollichathu (fish roasted in spices) recipe. To cook meen pollichathu (fish roasted in spices) you need 16 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Meen pollichathu (fish roasted in spices):

1. Use Pomfret
2. Get Turmeric
3. You need Black pepper
4. You need Salt
5. Take Oil
6. Provide Mustard seeds
7. Take onions Chopped
8. Use Ginger
9. Prepare Garlic
10. Take Curry leaves
11. Provide Green chillies
12. Get Coriander powder
13. You need Chilli powder
14. You need Pepper powder
15. Get Turmeric
16. Prepare Coconut milk

Instructions to make Meen pollichathu (fish roasted in spices):

1. Clean the pomfret well. If you are using the whole fish, make gashes on both sides using a sharp knife
2. Rub the pepper, salt  and turmeric on the fish and leave to marinate for an hour
3. Heat the oil in the pan, and fry the fish very lightly. Remove and place on a kitchen towel.
4. In the same oil, splutter the mustard seeds
5. Add the onions and fry
6. Crush the ginger and garlic. Add to the oil.
7. Add the curry leaves and slit green chillies. Sauté well
8. Mix the coriander powder, chilli powder, turmeric and pepper powder with a little water to make a paste
9. Add to the onion mix and sauté well
10. Transfer the fish back into the  pan and add the coconut milk.
11. Simmer for 2 to three minutes till the fish is coated with the thick gravy
12. Add more salt if needed
13. Place the contents of the pan onto a kitchen foil.  Crimp up the edges so that the fish is enclosed in it. Sort of like a boat shaped basket form
14. Bake for 20 mins in a pre- heated oven at 180 degrees celcius

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