Authentic Keralan Meen Pollichathu
Experience the vibrant coastal flavors of Kerala with this aromatic fish dish, wrapped in banana leaves and pan-roasted. Tender fish fillets absorb a robust shallot and tomato masala infused with curry leaves and black pepper.
45min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Marinate the fish fillets with a pinch of turmeric, half of the chilli powder, and salt for 15 minutes.
2
Lightly pan-fry the marinated fish in coconut oil until half-cooked; set aside.
3
In the same pan, heat remaining coconut oil, add curry leaves and sliced shallots, and sauté until translucent.
4
Add ginger-garlic paste and cook until the raw aroma disappears.
5
Stir in the remaining chilli powder, turmeric powder, and coriander powder, roasting on low heat for a minute.
6
Add chopped tomatoes and cook until they turn mushy and oil separates from the masala.
7
Pour in the tamarind extract, season with salt, and simmer until the gravy is thick and dry.
8
Place a piece of softened banana leaf down, spread a spoonful of the masala, place the fish on top, and cover with more masala.
9
Wrap the banana leaf securely and tie it with kitchen twine or a strip of banana fiber.
10
Pan-grill the wrapped parcels on a tawa for 4 to 5 minutes on each side until the banana leaf chars slightly and the flavors infuse.
Ingredients
4 large fish fillets (pearl spot or seer fish)
2 banana leaves, cleaned and softened over flame
2 cups shallots, finely sliced
3 tomatoes, finely chopped
2 tablespoons ginger-garlic paste
3 sprigs fresh curry leaves
2 tablespoons Kashmiri red chilli powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
2 tablespoons thick tamarind extract
3 tablespoons coconut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.