All set for Christmas?
Since Christmas is almost here I dont want to take much of your time, so we will straight away go to the recipe.
“Meen Pollichathu” is a much sought after Kerala delicacy. Malayalees love for fish is well known and I’m no exception. But there is a slight catch to it, I’m not a fan of Karimeen, which is considered as the most fav fish in Kerala. I somehow cant enjoy it at all. Most of the time, Karimeen is used to make this dish and because of that I never got to taste it.
Last year when we attended a wedding in Kerala, Meen Pollichathu was also there on the wedding menu. I didnt even go that side, thinking it must be Karimmen Pollichathu. But to my surprise, it was Neymeen (kingfish) and so I finally got to taste this wonderful dish! From that time, onwards it was on my list.
I was under the impression that it’s a very tedious and time consuming process to make it. Trust me, it’s very easy and simple to put together. This dish is very flavourful. I’ve used fish steaks here, but if you are using karimeen, you can use a whole fish.
Hope you get to try this during this holiday season.
We wish you and your loved ones a Merry Christmas!! May this festival season bring you loads of love, joy and happiness!!
Here is the recipe…
Marinate the cleaned fish pieces with turmeric powder, pepper powder and salt. Fry the marinated fish pieces till it’s half done, around 2-3 mins on each side…
Heat oil in a pan and add sliced small onion. When it becomes golden brown, add crushed ginger, garlic and chopped green chilli. Fry for 2-3 mins…
Add chilli and coriander powder and mix well. After 2-3 mins, add a tbsp of hot water and mix well…
Add chopped tomato, curry leaves and salt and mix. Add 2 tbsp of hot water and cook till tomato becomes soft…
Add 1/4 cup of coconut milk and mix well. Cook till the masala has become thick…
Place some masala on the Banana leaves and place the fried fish on top of it. Cover the fish with another layer of masala…
Roast the wrapped fish on a hot tava, flip and cook till both sides are done. Keep it covered for another 5 mins and open the parcel and serve…
Please read the notes section before proceeding with the recipe.
- Cleaned fish steaks/filet - 4 pieces, 225 gms (measured after cleaning)
- Turmeric powder - ¼ tsp
- Pepper powder - ¼ tsp
- Small / pearl onion - 15-18, sliced
- Crushed ginger - 2 tsp
- Crushed garlic - 2.5 tsp
- Green chilli - 1-2 chopped
- Chilli powder - 1.5-2 tsp
- Coriander powder - 1.5 tsp
- Tomato - 1 small - medium, chopped
- Medium thick coconut milk - ¼ cup
- Salt
- Curry leaves
- Coconut oil
- Banana leaves - 1 big
- Make gashes on both sides of the cleaned fish. Marinate the fish pieces with turmeric powder, pepper powder and salt. Keep aside for 10-15 mins. Fry the marinated fish pieces till it's half done, around 2-3 mins on each side.
- Heat oil in a pan and add sliced small onion. When it becomes golden brown, add crushed ginger, garlic and chopped green chilli. Fry for 2-3 mins. Add chilli and coriander powder and mix well. After 2-3 mins, add a tbsp of hot water and mix well. Add chopped tomato, curry leaves and salt and mix. Add 2 tbsp of hot water and cook till tomato becomes soft.
- Add ¼ cup of medium thick coconut milk and mix well. Cook till the masala has become thick.
- Clean the banana leaves (refer notes) and wilt it slightly by placing it on the gas flame and flipping the sides.
- Place some masala on the leaves and place the fried fish on top of it. Cover the fish with another layer of masala. Wrap the banana leaves and make a parcel. Tie it with banana fibre or cooking thread.
- Roast the wrapped fish on a hot tava, flip and cook till both sides are done, 3-4 mins on each side.It is better to cook on the low heat for the flavours to seep in. Keep it covered for another 5 -10 mins and open the parcel and serve.
- You can have it as a starter or a side dish. You can serve it with Appam, Idiyappam or rice.
I like the fish to be covered in masala, but if you prefer less masala, adjust the qty of ingredients accordingly.
You can also use al.foil instead of banana leaves and follow the same recipe. You can use kodampuli (kokum) instead of tomato. If using kodampuli, soak 1 big piece in hot water for 10 mins. Add the soaked kodampuli, in place of tomato and follow the rest of the recipe.
If you are using coconut milk powder, add 2 tsp coconut milk powder to ¼ cup lukewarm water to get medium thick coconut milk.
Remove the middle vein of the leaves and use it. It's not necessary to wilt the leaves, but it helps in holding the shape while folding it.
You can marinate the fish and also prepare the masala one day in advance and refrigerate if you like.