1/2 or 1 kg of trout ; Onions (big) - 1 or 2 (slice it long) ; Green chili - 2 (cut it into long pieces) ; Ginger - a piece (cut it into long pieces) ; Coconut - half (grated) ; Oil - 2 tablespoon ; Chili powder - 1 or 1 and a 1/2 tablespoon ; Coriander powder - 2 tablespoon ; Turmeric powder - 1/4 teaspoon ; Curry leaves ;

Directions:

Here is the recipe for "meen pollichathu", which is a very popular dish in and around Cherthala, India. Grind the coconut with a bit of water, squeeze it and strain the milk, and keep that 'thala paal' separate; add a cup of water to the coconut again and squeeze and strain it again and collect that milk in a separate bowl; do the same once more. Put a flat, but quite deep pan on the stove, pour the oil and when the oil is hot, add the sliced onions, green chili, ginger and curry leaves, and stir until it is light brown. Then add the turmeric powder, coriander powder, and chili powder to it and stir for few seconds and then add the coconut milk, and when it starts boiling, add the fish pieces, cover it and cook for few minutes in medium flame (make sure that it wont overflow), and then let the water evaporate until the gravy is quite thick; then add the 'thala paal' and take it off before it boils, so that it wont go watery again. Serve it when it is hot. Note 1You can use desiccated coconut instead. Soak two cups of it in boiled water for half an hour and then use. Note 2Actually this curry is made by placing a banana leaf on the pan, and adding all the ingredients to it and cook it and serve, which has a real distinct, nice taste; its smell itself will make your mouth very watery.