Indian Fish Curry

Nutrition values are AI-estimated based on ingredients.

• One whole pomfret (approximately 500-700g)
• Red chili powder
• Turmeric powder
• Ginger-garlic paste
• Salt
• Lemon juice or vinegar (a dash)
• Shallots (finely chopped, roughly 1 to 1.5 cups)
• Curry leaves (a generous handful)
• Coconut milk (about 1/2 cup)
• Cooking oil
• Coriander powder
• Green chilies
• Fresh banana leaves (large)
• Kitchen twine/string
• Lime/lemon wedges
• Sliced red onions
• Fresh coriander leaves

1. 1Finely chop the shallots on a wooden cutting board.
2. 2Clean, gut, and make deep diagonal scores on both sides of the whole pomfret.
3. 3Thoroughly coat the scored fish with a thick, bright red marinade paste consisting of red chili powder, turmeric powder, ginger-garlic paste, salt, and possibly lemon juice or vinegar.
4. 4Heat cooking oil in a stainless steel pan and sauté the finely chopped shallots until they become soft and translucent.
5. 5Add other spices (such as red chili powder, turmeric powder, coriander powder, ginger-garlic paste, and green chilies) to the shallots and cook until aromatic and well-combined.
6. 6Stir approximately half a cup of thick white coconut milk into the cooked masala base.
7. 7Briefly fry the marinated fish, along with some fresh curry leaves, in a pan until its exterior is lightly browned and slightly crisp.
8. 8Place the partially fried fish in the center of a large, fresh banana leaf.
9. 9Spoon a generous amount of the prepared red masala over the entire surface of the fish.
10. 10Carefully fold and wrap the banana leaf around the fish and masala to form a compact parcel.
11. 11Secure the banana leaf parcel with kitchen twine to prevent it from opening during cooking.
12. 12Place the tied banana leaf parcel into the same pan (or another pan with a little oil), press it down gently, and cook on both sides to steam the fish and infuse flavors.
13. 13Remove the cooked parcel from the pan, cut the twine, and carefully unwrap the banana leaf to reveal the moist, aromatic fish covered in rich masala.
14. 14Serve the Meen Pollichathu directly on a white plate, garnished with fresh curry leaves, thinly sliced red onions, fresh green chilies, and lime/lemon wedges.

These instructions are our analysis of the original video. Watch on YouTube →