Authentic Keralan Meen Pollichathu with Warm Kerala Parotta

Name: Authentic Keralan Meen Pollichathu with Warm Kerala Parotta
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3
Cuisine: Kerala
Ingredients: 500g pearl spot or seer fish fillets; 2 banana leaves, cleaned and lightly wilted over flame; 3 tablespoons coconut oil; 1 cup shallots, finely sliced; 2 tablespoons ginger-garlic paste; 2 sprigs fresh curry leaves; 2 tomatoes, finely chopped; 2 tablespoons Kashmiri red chilli powder; 1 teaspoon turmeric powder; 1 tablespoon coriander powder; 1 small ball of tamarind, soaked in warm water and extracted; Salt to taste; 3 freshly made Kerala Parottas

Experience the coastal flavors of Kerala with this aromatic fish preparation wrapped and pan-roasted in a banana leaf. Served alongside flaky layered flatbreads, it offers a perfect balance of spices, coconut, and tanginess.

Photo by Milton Das on Pexels

45min Total Time

3 Servings

Kerala Cuisine

Recipe

Clean the fish fillets and marinate them with a pinch of turmeric powder, red chilli powder, and salt for 15 minutes.

Pan-fry the marinated fish in a tablespoon of coconut oil until just half-cooked. Remove and set aside.

In the same pan, heat the remaining coconut oil, add curry leaves, and sauté the sliced shallots until translucent.

Add the ginger-garlic paste and sauté until the raw aroma disappears.

Stir in the chopped tomatoes and cook until they turn soft and mushy.

Lower the heat and add the remaining red chilli powder, turmeric powder, and coriander powder, stirring well for a minute.

Pour in the tamarind extract, season with salt, and let the masala simmer until it thickens into a rich paste.

Place a softened banana leaf on a flat surface, spread a spoonful of the prepared masala in the center, and place the semi-cooked fish on top.

Cover the fish with another spoonful of masala, fold the banana leaf tightly, and secure it with kitchen twine.

Place the wrapped parcels on a hot skillet and cook on medium heat for about 5 minutes on each side until the banana leaf chars slightly and the aromas infuse.

Serve hot, unwrapping the parcels at the table alongside warm Kerala Parottas.

Ingredients

500g pearl spot or seer fish fillets

2 banana leaves, cleaned and lightly wilted over flame

3 tablespoons coconut oil

1 cup shallots, finely sliced

2 tablespoons ginger-garlic paste

2 sprigs fresh curry leaves

2 tomatoes, finely chopped

2 tablespoons Kashmiri red chilli powder

1 teaspoon turmeric powder

1 tablespoon coriander powder

1 small ball of tamarind, soaked in warm water and extracted

Salt to taste

3 freshly made Kerala Parottas

*This AI-generated recipe may contain inaccuracies.