Meen Pollichathu

Meen Pollichathu

While it might seem like a laborious and time-consuming task, rest assured that putting together this dish is actually easy and straightforward. It boasts a rich flavor profile, and although I've opted for fish steaks, if you choose karimeen, you can use a whole fish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 562 kcal

Ingredients
  

  • 4 pieces Cleaned fish steaks / filet (225 gms (measured after cleaning))
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Pepper powder
  • 15-18 Small / pearl onion (sliced)
  • 2 tsp Crushed ginger
  • 2.5 tsp Crushed garlic
  • 1-2 Green chilli
  • 1.5 -2 Chilli powder
  • 1.5 tsp Coriander powder
  • 1 small – medium Tomato (chopped)
  • 1/4 cup Medium thick coconut milk
  • Salt
  • Curry leaves
  • Coconut oil
  • 1 big Banana leaves

Instructions
 

  • 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 its 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 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 fiber 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.

Notes

  1. I used black pomfret (karutha avoli) for this recipe. You can use Karimeen, Kingfish or I think even salmon will work out, if you like the taste of salmon.
  2. I like the fish to be covered in masala, but if you prefer less masala, adjust the qty of ingredients accordingly.
  3. 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.
  4. If you are using coconut milk powder, add 2 tsp coconut milk powder to 1/4 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.

Nutrition

Calories: 562kcalCarbohydrates: 71gProtein: 58gFat: 8.5gSaturated Fat: 4.4gCholesterol: 125mgSodium: 1072mgFiber: 14gSugar: 29gVitamin A: 6IUVitamin C: 124mgCalcium: 21mgIron: 26mg
Keyword Meen Pollichathu
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Article Categories:
Kerala Recipes

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