Meen Pollichathu (Kerala Fish Curry)

          For my 1601 post - I tried Meen Pollichathu, a yummy Kerala fish curry cooked in banana leaf. It is both spicy and tangy, but you can adjust the seasonings accordingly. I have used one of my favorite fish - Pomfret, but this recipe is generally done with Pearl Spot fish. 

          It is one of the most popular item in a Kerala non-veg. menu platter and is truly a connoisseurs delight. It is a must try recipe for all the fish lovers. Goes best with hot steamed rice. So check out the step by step pictorial recipe to prepare it.

Ingredients - 

• 2 pomfret fish
• 3 tbsp. coconut oil
• 1 tsp. coriander leaves, chopped
• 1 banana leaf cut into half

Marination - 

• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. lemon juice
• 1 tbsp. coconut oil 

Curry - 

• 1 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1-2 onions, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• salt to taste
• 1 tsp. coriander powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1/4 tsp. pepper powder
• 1/4 cup tamarind juice
• 2 tbsp, fresh grated coconut 

          Clean the fish and make few slits on both the sides. Keep aside. In a small bowl, mix all the above mentioned ingredients for the marination. 

          Apply the marination on both sides of the fish and keep aside for 25-30 minutes. Heat 2 tbsp. oil in a pan and fry the marinated fish on both sides till done. Keep aside.

          For the curry, add 1 tbsp. oil in another pan and temper with mustard seeds. After it stops spluttering, add the chopped onion, ginger, garlic, green chilies and curry leaves. Sauté till light brown. 

          Add the tomatoes and sauté till it is nicely mashed. Now add all the dry spices and mix well. Then add the coconut and the tamarind juice. Give it a stir and sauté till dry. Keep aside. 

          Pass the banana leaf over the fire for a few seconds to make it soft and pliable. Grease the leaf with a few drops of oil and then spread some of the onion mix, followed by the fried fish. 

          Spread some more of the mix over the other side of the fish. (this way both the sides of the fish should be well coated with the masala.

          Wrap the fish with the banana leaf and tie with a string. Make a similar parcel with the other fish and the remaining masala.

          Heat remaining oil in a pan and place the wrapped banana parcels on it. Cover and cook one side for 3-4 minutes, before flipping it over to cook the other side too. 

          Transfer to a serving plate and garnish with coriander leaves. Enjoy with hot steamed rice for an exotic meal.





Note - 
1.  You can substitute banana leaf with aluminum foil if the former is unavailable.
2.  Besides Pomfret fish, you can try with any other fish and following the same method. 

                                  Mix the ingredients for the marination. 

                                  Clean the fish & make few slits on both the sides.

                      Apply marination on both sides of the fish & keep aside for 25-30 min.

                                 Heat 2 tbsp. oil & fry marinated fish on both sides till done.

                                   Drain and keep aside. 

                   Add 1 tbsp. oil in another pan & temper with mustard seeds. Then add 
                   onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown. 

                                  Add tomatoes & sauté till it is nicely mashed. 

                                 Add all dry spices & mix well. 

                                 Then add coconut & tamarind juice. Give it a stir.

                                Sauté till dry. Keep aside. 

                          Grease the leaf with a few drops of oil & spread some onion mix.

                       Place the fish over it. Spread some more of the mix over other side of 
                       the fish. (both sides of the fish should be well coated with the masala.

                                 Wrap the fish with banana leaf & tie with a string. 

                                Heat remaining oil & place wrapped banana parcels on it. 

                    Cover & cook one side for 3-4 minutes, before flipping it over to cook the
                     other side too. 

                               Garnish with coriander leaves & serve with hot steamed rice.