Kerala-Style Meen Pollichathu

Nutrition values are AI-estimated based on ingredients.

• 1 large whole white pomfret
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1 tsp black pepper powder
• 1/2 tsp turmeric powder
• 2-3 tbsp Kashmiri red chili powder
• Salt to taste
• Juice of 1/2 lemon
• 1-2 tbsp water
• 1 cup small red onions, finely sliced
• 1/2 cup tomatoes, finely diced
• 2 tbsp garlic, thinly sliced
• 2 tbsp ginger, julienned
• 2-3 green chilies, sliced
• 1/4 cup tamarind paste/water
• 1 tbsp red chili powder
• 1/2 tsp turmeric powder
• A handful curry leaves
• 1/4 cup coconut milk
• 2 large banana leaves
• Approx. 5-6 tbsp coconut oil

1. 1Clean the pomfret and make three deep diagonal cuts on each side using a sharp knife.
2. 2In a white bowl, combine ginger-garlic paste, coriander powder, black pepper powder, turmeric powder, Kashmiri red chili powder, salt, lemon juice, coconut oil, and a splash of water; mix well to form a thick, bright red paste.
3. 3Generously slather the paste over the entire fish, ensuring it penetrates the cuts and fills the belly cavity, then set aside to marinate for approximately 15 minutes.
4. 4Heat 2 tablespoons of coconut oil in a stainless steel kadai, add the finely sliced small red onions and a few curry leaves, and sauté on medium heat until the onions turn translucent and slightly pink.
5. 5Add the sliced garlic, julienned ginger, and sliced green chilies to the kadai, and continue to sauté for another 2-3 minutes.
6. 6Stir in the diced tomatoes and a pinch of salt, add a splash of water, cover the kadai, and let the tomatoes soften completely.
7. 7Once softened, add the red chili powder and turmeric powder, and cook, stirring constantly, for about 2 minutes to cook out the raw spice flavor.
8. 8Add a little more water, cover, and cook for approximately 5 minutes until the oil starts to separate from the masala.
9. 9Pour in the tamarind water and cook for another couple of minutes, then add the coconut milk, stir, and cook for 3-4 minutes until the masala thickens to a creamy, glossy consistency.
10. 10Take two large banana leaves, remove the thick central stem from each, and gently heat them over a low flame for a few seconds per side until they become pliable and turn a darker green.
11. 11Heat about 2 tablespoons of coconut oil in a pan, add a few curry leaves, and carefully place the marinated pomfret into the pan to flash fry for approximately 2 minutes on each side until the fish develops a light crust and is partially cooked.
12. 12Lay the softened banana leaves on a wooden board, spread a generous portion of the prepared onion-tomato masala filling on the leaves, place the flash-fried fish on top, and spoon another generous layer of the masala over the fish to ensure it is well covered.
13. 13Fold the banana leaves neatly around the fish, creating a tight parcel, and secure the parcel with cooking twine.
14. 14Heat a clean pan with a small amount of oil, place the banana leaf parcel into the hot pan, and cook on medium-low heat for about 3 minutes per side, allowing the banana leaves to brown and infuse their aroma into the fish.
15. 15After flipping the parcel, splash a small amount of water into the pan and immediately cover it with a lid to generate steam, then steam for 8-10 minutes until the fish is completely cooked within the parcel.

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