Imagine unwrapping a perfectly grilled fish nestled in a fragrant banana leaf, releasing an intoxicating aroma of spices that instantly whisks you away to the lush coastal kitchens of Kerala. Meen Pollichathu is not just a dish; it's a sensory experience that combines traditional cooking techniques with bold, explosive flavors that will make your mouth water and your heart sing with culinary excitement!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Kerala
Serves: 4 servings
Ingredients
- 1 kg fish (preferably tilapia or pomfret)
- 2 tablespoons red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- 2 tablespoons ginger-garlic paste
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 cup grated coconut
- 4-5 banana leaves
- Salt to taste
- Oil for frying
Instructions
- Clean the fish thoroughly and pat dry with paper towels. Cut into medium-sized pieces.
- In a large mixing bowl, combine red chili powder, turmeric powder, coriander powder, garam masala, ginger-garlic paste, and salt. Mix into a smooth marinade.
- Coat the fish pieces completely with the prepared marinade. Let it marinate for 15-20 minutes to absorb the flavors.
- Prepare banana leaves by briefly passing them over an open flame to make them pliable and prevent tearing. Cut into large rectangles suitable for wrapping fish.
- Heat oil in a pan and sauté sliced onions until golden brown. Add chopped tomatoes and cook until they become soft and mushy.
- Add grated coconut to the onion-tomato mixture and cook for another 2-3 minutes. Remove from heat and let it cool slightly.
- Place a banana leaf on a flat surface. Spread a layer of the onion-coconut mixture in the center of the leaf.
- Place marinated fish pieces on top of the coconut mixture. Cover the fish with additional coconut mixture.
- Carefully fold the banana leaf to create a sealed packet, ensuring no filling escapes. Secure with kitchen twine if needed.
- Heat a heavy-bottomed pan or tawa. Place the banana leaf packets and cook on low heat for 10-12 minutes on each side.
- The fish is done when the banana leaf turns slightly brown and crisp, and the fish is cooked through.
- Remove from heat and serve hot directly on the banana leaf, accompanied by steamed rice or Kerala parotta.
Tips
- Choose Fresh Fish: Select fresh, firm fish like tilapia or pomfret for the best texture and flavor absorption.
- Marination is Key: Allow the fish to marinate for at least 15-20 minutes to ensure deep penetration of spices.
- Banana Leaf Technique: Briefly pass the banana leaves over an open flame to make them more pliable and prevent tearing during wrapping.
- Low and Slow Cooking: Cook the fish packets on low heat to ensure even cooking and prevent burning.
- Leaf Integrity: Ensure the banana leaf packets are tightly sealed to lock in moisture and flavors.
- Spice Balance: Adjust the spice levels to your preference, but maintain the authentic Kerala flavor profile.
- Serving Suggestion: Serve immediately on the banana leaf for an authentic presentation that enhances the dining experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
