Meen Pollichathu | How to make Meen Pollichathu

By Anupama Prem  |  14th Nov 2016  |  
5 from 1 review Rate It!
  • Meen Pollichathu, How to make Meen Pollichathu
Meen Pollichathuby Anupama Prem
  • Prep Time

    20

    Hours
  • Cook Time

    45

    mins
  • Serves

    2

    People

6

1

About Meen Pollichathu Recipe

A traditional fish recipe from Kerala which is cooked on a banana leaf.

Meen Pollichathu is delicious and authentic dish. Meen Pollichathu by Anupama Prem is a great option when you want something interesting to eat at home. Restaurant style Meen Pollichathu is liked by most people . The preparation time of this recipe is 1200 minutes and it takes 45 minutes to cook it properly. Meen Pollichathu is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Meen Pollichathu. Meen Pollichathu is an amazing dish which is perfectly appropriate for any occasion. Meen Pollichathu is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Meen Pollichathu at your home.

Meen Pollichathu

Ingredients to make Meen Pollichathu

  • Pearlspot fish(or any flat fish)- 2 nos
  • banana leaf 1 big
  • shallots 10 nos
  • onion medium 2 nos chopped
  • tomato 1 big chopped
  • green chillies 3 sliced
  • Few curry leaves
  • ginger garlic paste 1 tbsp
  • ginger 1 small piece
  • garlic cloves 5-6 nos
  • vinegar 1 tsp
  • turmeric powder 2 tsp
  • Kashmiri chilli powder 2 tbsp
  • coriander powder 2 tsp
  • pepper powder 2 tsp
  • mustard seeds a pinch
  • fenugreek seeds a pinch
  • salt to taste
  • sugar 1/2 tsp
  • coconut oil for frying

How to make Meen Pollichathu

  1. Wash and clean the whole fish. Score the fish so that the flavours infuse into the fish better.
  2. Grind and make a paste of half of the shallots, ginger-garlic paste, turmeric powder, pepper powder, chilli powder and salt. Marinate the fish with this masala for 15-20 minutes.
  3. Heat the coconut oil in a pan and shallow fry the fish until it's golden brown in colour. Make sure you do not over fry the fish.(You can put a few curry leaves in the oil for a better flavour.)
  4. Add in the chopped onion, curry leaves, green chillies to the remaining oil, once the onions become soft and the colour changes, add in the tomatoes.
  5. Grind together the shallots, ginger, garlic, turmeric powder, coriander powder and chilli powder.
  6. Add this paste to the hot pan and cook with the onions and tomatoes until it's cooked. (The oil should leave the masala.) Check the salt, then add the sugar and vinegar.
  7. Keep the banana leaf directly on the fire to make it more pliable. (This will ensure that the leaf does not tear while folding. The colour of the leaf should get darker. This would be the right stage. Make sure you heat the leaf evenly.)
  8. Cut the banana leaf into long halves without the centre stalk. Place some masala on the leaf and spread it. Place the fish and coat it with the masala.
  9. Fold the leaf into a packet with the fish and tie it with a thread. Heat oil in a pan and cook these packets on medium-low heat for about 20 minutes.
  10. Serve it hot.

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Prasen Kundu2 years ago

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