Meen Pollichadhu or karimeen pollichathu is a traditional Kerala style seafood dish. It is prepared by cooking fish with special masala wrapped in banana leaf.
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Meen Pollichathu recipe is pending to make its appearance in the blog for a while. Been waiting to post them. Fresh fish wrapped and cooked in a banana leaf wrap tastes just divine and out of the world. If you are a true Kerala food lover I am sure you would never miss this amazing delicacy.
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What is Meen Pollichathu?
Meen Pollichathu or Meen Polichadhu is a popular Kerala delicacy prepared with karimeen or pearl spot fish. Meen( Fish ) Pollichadhu (To Roast or Grill) is prepared by cooking fish with a delicious masala wrapped in a banana leaf. It is very famous in restaurants and especially in backwater stays.
Coconut oil adds a unique flavor to the dish and of course, the banana leaf has its own aura. It is one of the do not miss the food when you visit Kerala. If you don't get karimeen in your place. You can very well use pomfret fish.
Ingredients
Fish - Traditionally made with the Pearl Spot Fish. If you don't have access you can try Pomfret or Mackerel fish. I am trying with pomfret fish today.
Banana Leaf - Use good quality tender banana leaves.
Coconut Oil - It is a must. Never replace it with any other cooking oil.
Spice Powders - We use the spice powders in two sections. One set for frying the fish and the next set for cooking the masala. We just simple spice powders like Chilli powder, Cumin powder, and Turmeric powder. I used Kashmiri chili powder for good color.
Small Onions - It has one charm. So recommend using them.
Tomatoes - Use juicy ripe tomatoes. they mash well with the onion and give a fantastic masala base.
Ginger garlic paste - Enhances the flavor of the masala.
Coconut Milk - Enhances and gives a rich masala for the fish.
Curry leaves - A mandatory ingredient for any sea foods.
FAQ's
How to wilt a banana leaf?
Show the banana leaf in a direct file for 2 -3 secs on all sides. The leaves now become soft. Check by folding the leaf it will not tear. Never show the leaf in flame for a longer time it might burn.
How to eat Meen Pollichathu?
The dish is traditionally served as it is with a drizzle of lemon juice and some raw onions. You can also serve it with some steamed Kerala Matta rice as a meal togther.
How to make Meen Pollichadhu
Fish Fry
1.Clean the fish and cut slashes on both sides of the fish.
2. In a bowl add Chilli powder, Tumeric powder, Cumin powder, Black pepper powder, and Salt.
3. Add little water and bring it to a paste. Apply the prepared paste to all the sides of the fish.
4. Heat a skillet with coconut oil and fry the fish until it's cooked and crisp. Set aside.
Preparing the Pollichadhu masala
1.Heat a pan with coconut oil. Once it's hot add in curry leaves. Let it splutter and then add in chopped small onion and saute till they are soft.
2. Next, add the ginger garlic paste and saute till the raw smell leaves.
3. Next, add finely chopped tomato. Cook till they are soft.
4. Add the chili powder, Turmeric powder, and the required salt. Combine and cook for a min.
5. Now add ½ cup of thick coconut milk. Combine and cook till the masala gets dry on a medium flame.
6. Finally, garnish with coriander leaves and switch off the flame.Wrap fish in the banana leaf and Cook
Assemble Meen Polichadhu
1.Wilt banana leaves and keep them ready. If the leaves are not wilted they might tear as you fold and pack. Show the banana leaf in direct flame to wilt the leaves.
2. Take a wilted banana leaf and add some prepared masala to it. Keep a fried fish on top of it. Top the fish with more masala.
3. Now fold and pack the fish with the banana leaf. Tie it with a thread so that it retains the flavor and does not come out while cooking.
4. Heat a skillet with coconut oil once it's hot keep the banana leaf parcel and cook on a low flame for 15 mins. Flip and cook both sides.
5. Delicious Meen Polichadhu is now ready. open the banana leaf parcels and enjoy.
Tips & Variations
- In some parts of Kerala they do cook pollichadhu in a steamer. Fish steamed in banana leaf also tastes good.
- I have seen a few trying meen pollichathu in aluminium foil which is a big no from me. The main flavors come from the banana leaf. But if you are in a place with no access to the banana leaf you can definitely try with the foil.
- Meen pollichathu in oven also turns out to be good.
Storing Suggestions
Tastes best when served hot. do not recommend freezing. You can fry the fish and make the masala paste and store them. Just before serving you may assemble banana leaves, cook and serve.
Do not recommend freezing the cooked meen pollichadhu.
You can store it in the fridge for up to 3 days. Wrap in a banana leaf itself and store in freezer containers or ziplock bags. Cook with the banana leaf in coconut oil for a min on both sides and then serve.
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📖 Recipe
Meen Pollichadhu
Standard 1 cup measures 240 ml
Equipment
- Skillet
Ingredients
For Fry
- 2 Pomfret / Karimeen
- 1 tsp Kashmiri red chilli powder
- ½ tsp Roasted Cumin Powder
- ½ tsp Black Pepper Powder
- ¼ tsp Turmeric Powder
- ½ tsp Salt
- 2 tbsp Water
- 2 tbsp Oil
For Polichadhu Masala
- 1.5 tbsp Coconut Oil
- 1 sprig Curry Leaves
- 15 Small onion
- 1 tsp Ginger Garlic paste
- 2 Tomato big
- 1 tbsp Kashmiri Red Chilli Powder
- ¼ tsp Turmeric Powder
- Salt as needed
- ¾ cup Coconut Milk
- 1 tbsp Coriander Leaves
Assemble Meen Polichadhu
- 2 Banana Leaf Wilted
- 1 tbsp Coconut Oil
Instructions
Fish Fry
- Clean the fish and cut slashes on both sides of the fish.
- In a bowl add Chilli powder, Tumeric powder, Cumin powder, Black pepper powder, and Salt.
- Add little water and bring it to a paste.
- Apply the prepared paste to all the sides of the fish.
- Heat a skillet with coconut oil and fry the fish until it's cooked and crisp. Set aside.
Preparing the Pollichadhu masala
- Heat a pan with coconut oil. Once it's hot add in curry leaves. Let it splutter and then add in chopped small onion and saute till they are soft.
- Next, add the ginger garlic paste and saute till the raw smell leaves.
- Next, add finely chopped tomato. Cook till they are soft.
- Add the chili powder, Turmeric powder, and the required salt. Combine and cook for a min.
- Now add ½ cup of thick coconut milk. Combine and cook till the masala gets dry on a medium flame.
- Finally, garnish with coriander leaves and switch off the flame.
Assemble Meen Polichadhu
- Wilt banana leaves and keep them ready. If the leaves are not wilted they might tear as you fold and pack. Show the banana leaf in direct flame to wilt the leaves.
- Take a wilted banana leaf and add some prepared masala to it. Keep a fried fish on top of it. Top the fish with more masala.
- Now fold and pack the fish with the banana leaf. Tie it with a thread so that it retains the flavor and does not come out while cooking.
- Heat a skillet with coconut oil once it's hot keep the banana leaf parcel and cook on a low flame for 15 mins. Flip and cook both sides.
- Delicious Meen Polichadhu is now ready. open the banana leaf parcels and enjoy.
Video
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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