Meen Pollichathu Recipe | Kerala Style Fish Fry Recipe In Banana Leaf

Meen Pollichathu Recipe | Kerala Style Fish Fry Recipe In Banana Leaf with Video Recipe. This fish fry recipe is a variety fish fry recipe. Meen pollichathu is a kerala delicacy. You can see this in menu list of the most of the kerala restaurants. Mainly you can find this in the houseboat of alleppy(Alapuzha). Meen means Fish and Pollichathu means burnt/fried in malayalam. Traditionally Meen Pollichathu is made with Pearl Spot/Karimeen, Here in this recipe also I am using karimeen/pearlspot, but you can use any type of fish in this recipe. It’s preparation is very simple, First you need to marinate the fish and then you need to fry the fish as normally we are doing for all fish fries. Next you need to make a masala with onion, tomato and some spices. While preparing this masala I have added coconut milk in it, it will enhance it’s taste. For making this fish fry we need to wilt a banana leaf. Place a portion of the prepared masala in the center of the banana leaf, then place the fried fish on top of the masala, then cover the fish with the remaining masala. Then wrap the banana leaf, tie it with a thread. Here I am covering the wrapped banana leaf with a foil paper for securing it, But you can cover it with a wilted big banana leaf instead of the foil paper. If you have clay pot cook the wrapped parcel in it, but you can cook it in normal pan also. Try this variety fish fry recipe if you have banana leaf with you. Let me know your feedback

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Preparation Time:45 minute

Cooking Time:15-20 minute

Serving:2 Fish Fry

Ingredients

PearlSpot/Karimeen-2 nos ( Medium Size)

For Marinating Fish

Turmeric Powder-1/4 tsp

Redchilli Powder-1 tsp

Kashmiri Redchilli Powder-1 tsp

Salt to taste

Lemon Juice-1tbs

For Fish Masala

Pepper-1/2 tsp

Small Onions-20

Ginger-Small Piece

Garlic Cloves-4

Fennal Seeds-1/2 tsp

Turmeric Powder-1/4 tsp

Redchilli Powder-1 tsp

Kashmiri Redchilli Powder-1 tsp

Coriander Powder-1/2 tsp

Curry leaves-few

Oil-1 tsp+ For Frying Fish

Coconut milk-1/2 cup

Method Of Preparation

Clean the fish and make some deep cuts on the fish
Make a fine paste of turmeric powder, redchilli powder, pepper powder, salt and lemon juice, by adding little water in it. Marinate the fish with this masala paste. Keep it aside for 30 minute
In a mixer add pepper, small onions, ginger piece, garlic cloves, fennel seeds, turmeric powder, redchilli powder, coriander powder, curry leaves, oil and little water. Grind it to a fine paste and keep it aside
Heat oil in a pan. Shallow fry the fish. Cook both side for 2 minute. Once the fish is cooked transfer it to a plate
In the remaining oil in the same pan add chopped small onions and saute it until onion turns light brown in color. Add the grounded masala paste into it and saute it until raw smell of the masala paste goes off.
Add chopped tomatoes and salt into it. Saute it until tomatoes are cooked well.
Add few curry leaves into it
Add coconut milk into it and mix well. Saute it until the gravy thickens.
Once the gravy is thickened, switch off the flame
Place a banana leaf on top of the gas flame and let it wilt
Place this banana leaf over a piece of aluminum foil paper
Place a portion of the prepared masala in the center of the banana leaf
Place the fish on top of this masala. Cover the fish with the masala
Wrap the banana leaf and foil paper just like a parcel
Heat little oil in a clay pot
Place the fish parcel in it. Close it with a lid and cook it in low flame for 5 minute
After 5 minute, open the lid and flip it to other side. Again close it with a lid and cook the other side also for 5 minute in low flame
After 5 minute take out the parcel from the clay pot and place it on a plate and set it aside for 2 minute
Now the karimeen pollichathu will be ready to serve