A traditional Keralan cuisine, meen pollichathu is a delicious and fragrant preparation of fish in banana leaves, highlighting local spices and aromas. This dish, in traditional cookery, involves marinating the fish in a mix of spices, then it is wrapped in banana leaves and cooked to perfection. The word “Pollichathu” literally translates to “fried” or “grilled.” Strong, zesty, and fragrant aromas give this meal its flavor for seafood lovers.
The beauty of Meen Pollichathu lies in its simplicity: just a few ingredients combine to produce a blast of flavors. For anyone who likes fish but wants a dish that doesn’t call for a lot of ingredients, the recipe that follows provides a quick and simple version of this Kerala specialty.
Items needed to make Meen Pollichathu:
- Two medium-sized fish (any firm white fish, seer fish, or pompet)
- One tablespoon of garlic-ginger paste
- A spoonful of red chili powder
- Half a teaspoon of powdered turmeric
- Add salt to taste.
- One tablespoon of lemon juice
- Two teaspoons of coconut oil
- Three to four cleaned and squared banana leaves
- Curry leaves, fresh (for garnish)
Preparing Meen Pollichathu
Step 1: Fish Preparation
- In creating Meen Pollichathu, fish should first be prepared. Depending on the preference, guts could be given to it as well, after providing some good cleaning and even scale removal. To get even flavor to the inside portion of the fish during marinade, deep cuts on both sides of the fish could be given.
- Mix the ginger-garlic paste, turmeric powder, red chili powder, lemon juice, and salt together in a bowl to prepare the marinade. Rub this marinade all over the fish from the inside out, even into the slashes. Give the fish at least 30 minutes to marinate. The taste of the fish will be enhanced due to the ingredients seeping in.
Step 2: Get the Banana Leaves Ready
It’s time to get the banana leaves ready while the fish marinates. After giving the banana leaves a thorough cleaning, cut them into squares big enough to encase the fish. Heat the leaves in a skillet for a few seconds on each side or pass them over an open flame for a few seconds to make them more malleable and manageable. This process makes the leaves softer and not easily torn during cooking.
Step 3: Wrapping Fish
Once the fish has marinated, place a banana leaf flat. Taking the center of the banana leaf, place your marinated fish inside the same. You fold over its sides onto the fish until it gets well-packed or wrapped up like a bundle. Secure the wrap using kitchen twine or toothpicks on the edges of the wraps to help retain the form of your fish while cooking. Repeat for the second fish.
Step 4: Wrap Cooked Fish
- In a big pan or griddle, warm the coconut oil over medium heat. Be careful in putting the covered fish packets in the pan once the oil is warmed. This way, both sides will cook evenly with a small crisp of the banana leaf, and for about 5 to 7 minutes each side, carefully flip them over. Salmon should get soft and be cooked through.
- The coconut oil gives the meal a real richness, while the banana leaves give the fish a slight smokiness. Moreover, the wrapping keeps the fish fresh and tasty by retaining moisture.
Step 5: Serving and Garnishing
Remove the banana leaf covers from the fish very carefully once it is cooked through. The fish will be irresistibly scented by the slightly burned and fragrant banana leaves. Arrange the cooked fish on a dish and sprinkle some fresh curry leaves over it.
Tips for Best Meen Pollichathu
- Select good quality firm and fresh fish such as seer fish or pomfret. Soft flesh fish should be avoided since it will break during cooking.
- Prepare a good marinade: Allow the fish to marinate for at least half an hour, more time if you want to experience a strong flavor.
- Alternative To Banana Leaf: If bananas leaves are not available use foil or parchment paper; but the authentic flavor and aroma will be achieved from adding banana leaves.
- Add more heat: You could add more green chilies to the marinade if you want your food really spicy, or adjust the levels of chili powder.
Conclusion
A deliciously easy to follow yet flavorful recipe meen pollichathu, for any seafood lover. This is a few-ingredient Kerala-style fish dish, with the taste explosion tangy and fragrant that you can ever imagine, which is an exclusive taste to South Indian cooking: smoky banana leaf wrapping and marinated fish combined for that lovely flavor. The simplicity and genuineness of Meen Pollichathu will simply amaze the guests as you are serving it in a formal function or weekend dinner.
