Salmon pollichattu
Defrost the banana leaves and rub them down with a clean wet cloth. Soak the string in water until needed. Heat the coconut oil in a large lidded frying pan…
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Cooking tools:
- Butcher's twine
- Lidded frying pan
- Skillet
- Grill pan
- Grill
- Chef's knife
- Cutting board
- Grater
- Garlic press
- Measuring spoon
- Spoon
- Kitchen towel
- Mixing bowl
- Aluminum foil
- Tongs
Ingredients
- 1 packet of frozen banana leaves
- Kitchen string
- 3 tbsp coconut oil
- 20 curry leaves
- 6 big banana shallots, thinly sliced
- 5 cloves of garlic, crushed
- 3cm ginger, peeled and grated
- 4 green finger chillies, finely chopped (3 if you’d prefer less heat)
- 400 juicy vine tomatoes, chopped
- 2 tsp tamarind paste
- ½ tsp turmeric
- ¾ tsp salt
- 6 salmon fillets, skinned
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