Photograph of the finished Meen pollichathu

India · Cá nướng lá chuối Kerala Meen pollichathu

Meen pollichathu

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 3.1 lb
  • Photograph of Banana leaves Banana leaves 8 sheets
  • Photograph of Shallots Shallots 2.4
  • Photograph of Curry leaves Curry leaves 60 leaves
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Red chilli powder Red chilli powder 1.4 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Coconut oil Coconut oil ⅔ cup
  • Photograph of Sour tamarind Sour tamarind 2.8 oz
  • Photograph of Fennel seeds Fennel seeds 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Marinate the whole fish with turmeric, chili powder, salt, and tamarind juice for 30 minutes.
  2. 2 Sear the fish in coconut oil for 3 minutes on each side until the outside is seared, then remove from the pan.
  3. 3 Sauté shallots, ginger, curry leaves, and cumin seeds for 10 minutes until thickened into a masala sauce.
  4. 4 Heat the banana leaves over a fire for 10 seconds to make them pliable; unheated leaves will crack when used for wrapping.
  5. 5 Spread masala on a leaf, place the fish on top, then cover the fish completely with masala and wrap tightly into a square package.
  6. 6 Grill the wrapped package in a cast iron skillet for 12 minutes per side or in a 200-degree oven for 25 minutes, then open the package at the table.

With an appliance

  • Oven 1 hr

    Replace step 6: bake in the oven at 200 degrees for 25 minutes; the banana leaves won't char, so there will be less smoky flavor. Add 10 ml more coconut oil when sautéing the masala.

Start cooking