Kerala style Baked Fish/Meen Pollichathu | How to make Kerala style Baked Fish/Meen Pollichathu

By Anupa Joseph  |  22nd Nov 2015  |  
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  • Kerala style Baked Fish/Meen Pollichathu, How to make Kerala style Baked Fish/Meen Pollichathu
Kerala style Baked Fish/Meen Pollichathuby Anupa Joseph
  • Prep Time

    0

    mins
  • Cook Time

    30

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  • Serves

    2

    People

223

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Video for key ingredients

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About Kerala style Baked Fish/Meen Pollichathu

This is a recipe of a flavourful fish baked in banana leaf.

Kerala style Baked Fish/Meen Pollichathu, a deliciously finger licking recipe to treat your family and friends. This recipe of Kerala style Baked Fish/Meen Pollichathu by Anupa Joseph will definitely help you in its preparation. The Kerala style Baked Fish/Meen Pollichathu can be prepared within few minutes. The time taken for cooking Kerala style Baked Fish/Meen Pollichathu is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Kerala style Baked Fish/Meen Pollichathu step by step. The detailed explanation makes Kerala style Baked Fish/Meen Pollichathu so simple and easy that even beginners can try it out. The recipe for Kerala style Baked Fish/Meen Pollichathu can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kerala style Baked Fish/Meen Pollichathu from BetterButter.

Kerala style Baked Fish/Meen Pollichathu

Ingredients to make Kerala style Baked Fish/Meen Pollichathu

  • 1 tbsp of vinegar
  • One whole fish or 2 fish fillets (I used a whole Pomfret)
  • 1/4 tsp of turmeric powder
  • 1/2 tsp of red chilly powder
  • 1/2 tsp of pepper powder
  • Salt to taste
  • 2-3 strands of curry leaves
  • 1-2 tbsp of oil to fry the fish (preferably coconut oil)
  • 1 and 1/2 - 2 tbsp of oil (preferably coconut oil)
  • 5-6 shallots finely sliced
  • 1/2 tbsp of finely chopped ginger
  • 1/2 tbsp of finely chopped garlic
  • 2 green chillies finely chopped
  • 1/2 tsp of coriander powder
  • 1/2 tsp of chilli powder
  • 1/4 tsp of turmeric powder
  • 1/2 tsp of lemon juice
  • A few curry leaves
  • Salt to taste
  • 1/4 cup of thick coconut milk
  • Banana leaf/ aluminium foil

How to make Kerala style Baked Fish/Meen Pollichathu

  1. Clean the fish thoroughly. Give it a final rinse in a bowl of water with vinegar and 1/2 tbsp of salt. Pat it dry using a paper towel and make gashes on both sides of the fish.
  2. Then marinate the fish with turmeric powder, red chilli powder, pepper powder and salt. Keep it in the refrigerator for about 30 minutes.
  3. Heat a pan and pour the oil. Line the strands of curry leaves and place the fish on top of it. Fry both the sides of the fish lightly, by flipping it when necessary. Transfer it on to a plate when done.
  4. In the same pan, pour the oil. Once its hot, drop in the ginger, garlic and green chillies. After they loose their rawness, add the sliced shallots, curry leaves and salt. Cook till the shallots turn soft.
  5. Add in the coriander powder, chilli powder and turmeric powder. Give it a stir and add the lemon juice, mix this well. Now add the coconut milk. Let it heat up until it just starts to boil. The masala mixture should now look like a paste.
  6. Spread the aluminium foil or banana leaf (which ever you are using to bake the fish) on a baking sheet. Spread half of the masala on it and place the fried fish on top of it. Now spread the remaining masala on top of the fish.
  7. Fold the aluminium foil/banana leaf to wrap up the fish completely. If using the banana leaf, tie it up with a twine. Bake it in the oven for about 20-25 minutes at 204 degree celsius.
  8. You can also grill it on the stove. Just place the wrapped up fish in a hot cast iron skillet and place another heavy pan on top of it. Grill it on medium high heat flipping it every 10 minutes to cook them evenly.
  9. Serve it hot with some steamed rice and it would be heavenly. All you would be missing, would be a real Alappuzha house boat.

My Tip:

Note to not over fry the fish, it should only be half fried. Placing the curry leaves when frying the fish helps to prevent the fish from sticking to the pan and also adds flavor and taste. If using banana leaf, wash the banana leaf and wipe off excess water from it. Heat up the stove and turn it on low. Place the banana leaf on the stove on low heat for just seconds just until they start to change from bright green to dull green, so that it looses its stiffness and is flexible enough to wrap the fish in it, without tearing off the leaf. You need to be very careful while doing this as you might burn the leaf.

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