Authentic Kerala Fish Pollichathu - Banana Leaf Wrapped Fish Recipe
Ingredients
For Fish:
- Fish- Talapia or Green Chromide (1 palm size)
- Kashmiri Chili Powder- 2 tbsp
- Pepper- 1 tbsp
- Ginger Garlic Paste- 1 tbsp
- Lemon juice - 1 tbsp
- Salt to taste
- Fresh curry leaves - 1 stem
- Oil - 2 tbsp
For Gravy:
- Oil - 3 to 5 tbsp
- Mustard seeds - 1/2 tbsp
- Fenugreek seeds - 1/4 tbsp
- Fresh curry leaves 2 to 3 stem
- Ginger Garlic paste - 1 1/2 tbsp
- Shallots - 1 1/2 cup (Roughly chopped)
- Tomatoes - 3/4 cup
- Chilly powder - 2 tbsp
- Turmeric powder - 1 tbsp
- Pepper powder - 1 tbsp
- Coriander powder - 1/2 tbsp
- Tamarind water - 1 lime size tamarind ball soaked in 3 tbsp water
- Salt to taste
- Coconut milk - 5 to 8 tbsp
- Banana leaf - 2 full leaf
- Thread or banana fiber to tie
Fish Pollichathu is a quintessential Kerala delicacy that brings together the region's vibrant flavors and unique cooking techniques. This dish features fresh fish, such as Tilapia or Green Chromide (meen), marinated in a blend of Kashmiri chili, pepper, and garlic-ginger paste, and lightly fried to seal in the flavors.
The highlight of this recipe is its signature preparation: the fish is smothered in a tangy, aromatic gravy made with shallots, tomatoes, and coconut milk, then wrapped in banana leaves and cooked until tender. This traditional cooking method imparts a smoky aroma and enhances the dish's flavor, making it an irresistible treat for seafood lovers.
Watch our recipe video for step by step instructions on how to make Fish (Meen) Pollichathu. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Fish Pollichathu calories and nutrition information, see the recipe card below.
Instructions
1) Begin by preparing all of the ingredients. Clean and wash the fish thoroughly, then make shallow slits on its surface about half an inch apart.
2) In a bowl, mix 2 Tbsp Kashmiri chili powder, 1 Tbsp pepper, 1 Tbsp ginger-garlic paste, 1 Tbsp lemon juice, and salt (to taste) to form a smooth paste. Add 1 stem of fresh curry leaves to the mixture, then apply it generously to the fish, ensuring it is well coated inside and out.
3) Allow the fish to marinate for at least 30 minutes to absorb the flavors.
4) Heat 2 tablespoons of oil in a pan over medium heat and gently place the marinated fish in the pan. Shallow fry it on both sides until it is cooked about three-quarters of the way through. For an authentic flavor, use coconut oil.
5) To prepare the gravy, heat 3-5 tablespoons of oil in a pan. Add ½ Tbsp mustard seeds and ¼ Tbsp crushed fenugreek seeds, allowing them to splutter. Stir in 2-3 stems of fresh curry leaves and sauté until crisp. Add 1 ½ Tbsp ginger-garlic paste and cook until it turns light brown.
6) Next, add 1 ½ cups of roughly chopped shallots and sauté over high heat until softened. Incorporate ¾ cup sliced tomatoes and cook until they break down and meld with the mixture.
7) Mix in 2 Tbsp chili powder, 1 Tbsp turmeric powder, 1 Tbsp pepper powder, ½ Tbsp coriander powder, prepared tamarind water (1 lime sized tamarind ball soaked in 3 Tbsp of water), and salt (to taste). Cook until the spices are well blended, and the mixture achieves a thick, rich consistency.
8) Before wrapping, lightly heat the banana leaves over an open flame to soften them and prevent tearing. Place 2 tablespoons of the prepared gravy in the center of a banana leaf, position the fried fish on top, and cover it with an additional layer of gravy. Drizzle 2-4 tablespoons of thick coconut milk and a small amount of coconut oil over the fish. Place a stem of fresh curry leaves on top for added aroma. Wrap the banana leaf securely using banana fiber or kitchen twine.
9) Heat 1 tablespoon of oil in a pan and place the wrapped fish inside. Cover with a lid and cook each side for 2-3 minutes until the banana leaf is slightly charred.
10) Remove from the pan and serve hot alongside steamed rice or appam. Enjoy this authentic Kerala delicacy!
Fish Pollichathu is a quintessential Kerala delicacy that brings together the region's vibrant flavors and unique cooking techniques. This dish features fresh fish, such as Tilapia or Green Chromide (meen), marinated in a blend of Kashmiri chili, pepper, and garlic-ginger paste, and lightly fried to seal in the flavors.
The highlight of this recipe is its signature preparation: the fish is smothered in a tangy, aromatic gravy made with shallots, tomatoes, and coconut milk, then wrapped in banana leaves and cooked until tender. This traditional cooking method imparts a smoky aroma and enhances the dish's flavor, making it an irresistible treat for seafood lovers.
Watch our recipe video for step by step instructions on how to make Fish (Meen) Pollichathu. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Fish Pollichathu calories and nutrition information, see the recipe card below.
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