Meen Pollichathu is a traditional seafood recipe from the south Indian state of Kerala. In this recipe, the fried fish is wrapped with coconut milk, onion, and tomato masala gravy in a banana leaf and grilled. It is a flavorful and finger-licking food that can be enjoyed as it is or as a side dish for lunch and dinner.
In a bowl add turmeric powder, chili powder, coriander powder, pepper, ginger garlic paste, salt, and lemon juice and mix everything well to make a masala
Apply the masala on both sides of the fish and allow it to rest for 15 minutes
To Fry
In a pan with medium heat, add coconut oil, one spring of curry leaves, and add the fish to it
Fry the fish until both sides turn golden brown in color. Do not over fry the fish to turn crispy which is not required for this recipe. Once fried, remove the fish and reserve it for later use
To Prepare Gravy
In a pan with medium heat, pour coconut oil, add curry leaves, onion, green chili, and saute until onion turns soft
Now add chili, coriander, turmeric powders, ginger garlic paste, salt, and saute well until the raw aroma leaves
Add the tomatoes and saute until they turn mushy
Now add the thick coconut milk and mix well. Allow the coconut milk to cook well until the mixture turns thick gravy consistency. Now the gravy is ready for the wrap
To Wrap
In a banana leaf, place half of the prepared gravy mix and place the fish on top of it
And spread the remaining gravy all over the fish. Place 1 spring of curry leaves, green chili, and a lemon slice
Wrap the leaf tightly and tie it with banana string
Now in a pan with medium heat, pour coconut oil and place the wrapped fish and allow it to cook for 7 to 10 minutes on each side. Once cooked, remove the banana leaf-wrapped fish from heat and now it should be ready for you to taste and enjoy
To Serve
Serve this delicious Kerala Style Meen Pollichathu with steamed rice or enjoy as it is
Notes
Traditionally meen pollichathu is made using Pearl spot fish but here I used Black pomfret which could also be replaced with white pomfret, red snapper, tilapia, and mackerel
Marinating and resting the fish for at least 15 minutes helps the fish to absorb the masala well
Coconut oil is used for this recipe which gives a unique flavor and taste and I recommend you stick with it
I have added coconut milk which spruces the taste of the gravy and adds authentic taste to the dish. But if you do not like coconut milk feel free to skip it
I have used the banana leaf for wrapping which has a natural aroma and enhances the taste of meen pollichathu. But it can also be replaced with aluminum foil if the banana leaf is not readily available to you