Kerala style fish pollichathu- Mind blowing Kerala fish fry exploding the flavor from the aromatic masalas and wrapped in banana leaves and roasted to perfection!
This is SO SO good. This has an absolute flavor, the masalas are deeply intense, the taste of this fish is undoubtedly the BEST ONE!
Meen pollichathu is the traditional Kerala style of fish fry where the fish is marinated with freshly ground masala and then wrapped in banana leaves, and grilled in the pan until the charcoal marks appear on the banana leaf.
How do you make meen pollichathu?
1. Firstly marinate the fish with turmeric, lemon juice, and salt. And cook on both sides and keep aside.
2.In the same pan, add coconut oil, onions, ginger, garlic, green chili, chili powder, tamarind extract and salt cook until the raw smell of the masalas disappears.
3.Wilt the banana leaves on the flame, and add some portions of cooked masala, place the fish on the top of the masalas and again spoon some masala top. Carefully fold and grill until the charcoal marks appear.
What kind of fish can be used meen pollichathu?
It is traditionally made from Karimeen-(pearl spot fish). Since I do n’t get here I made with red snapper fish. You can also make this recipe with any kind of thick flesh fish.
How do you wilt the banana leaves and why?
Run the banana leaf on flame for 1-2 sec to make soft. So it can be folded and sealed well. Using the raw banana leaf would tear when it is folded.
How do you make Meen pollichadhu in an oven?
Preheat the oven 200deg C/400degF
Follow the same procedure to make the recipe, wrap the leaf edges to make a parcel, place the parcels on the baking tray and bake in the oven for 20 mins. Serve warm with lemon wedges and sliced onions.
Can I use aluminum foil?
Yes! This recipe exclusively called for banana leaf, if you don’t have the banana leaf in you can also bake the fish using aluminum foil.
Preheat the oven 200deg C/400deg F
Place the Fish masala on aluminum foil and gently close the edges, and bake for 15 to 20 mins for 200 deg C
Kerala style Meen pollichathu/Fish pollichathu (step by step)
Fish pollichathu is ready to be served.
f you try this recipe, let us know! leave a comment. Take a photo and tag #nithisclickncook on Instagram so we can see what you come up with!
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The most exotic way of making fish wrapped in banana leaf, this has an absolute flavor, the masalas are deeply intense, the taste of this fish is undoubtedly the BEST ONE!
- lime juice- 2 Tsp
- turmeric powder- 1/2 tsp
- salt- 1 Tsp
- For masala
- banana leaves- 2
- whole fish- 500gms pomfret/pearl spot
- oil- 2 tbs
- onions- 2 medium size chopped
- green chilies- 4 chopped
- ginger- 2 tsp
- garlic- 4 Tsp
- tamarind – a small sized ball soaked in 5 tbs of water
- turmeric powder- 1/2 tsp
- red chili powder- 2 tbs
- salt to taste.
- Clean banana leaves with a damp cloth on both sides, dry and pass over in live flame to make them pliable, cut into pieces large enough to wrap a whole fish.
- combine ingredients for marinade, rub into fish and marinate for 10 to 15 minutes.
- shallow fry the fish on both the sides and keep aside
- Heat up oil in a pan, sauté onions, green chili, ginger, garlic, red chili powder, turmeric powder, salt sprinkle some tamarind water. cook until the mixture is thickened.
- Pour some masala on the wilted banana leaf, place the fish on top, spoon some masala on the fish.
- Gently wrap the fish and seal the banana leaf with a toothpick.
- Fry on both the sides until you see the charcoal mark on the banana leaf.
- Serve with lemon wedges and sliced onions.
- Category: Main Course, Starter
- Cuisine: south Indian
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