Meen Pollichathu or Whole Fish cooked in Banana Leaf
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Whole fish- 1 (Pomfret, Tilapia, Red Snapper, Pearl Spot Fish)
For marinating whole fish
  • Kashmiri Chili powder- 1 tbsp
  • Chili powder- 1 tsp
  • Ground black pepper- ½ tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 2 tsp
  • Lemon juice- 3 tbsp
  • Salt- 2 tsp
  • Water- 2 to 3 tbsp
For making Gravy
  • Coconut oil- 3 tbsp
  • Ginger, crushed- 1 tbsp
  • Garlic, crushed- 1 tbsp
  • Green chili, chopped- 1 or 2
  • Curry leaves- 10 leaves
  • Shallots, sliced thin- 4 ( Or add pearl onions or small onions- 10)
  • Tomatoes, chopped- 2, large
  • Kashmiri chili powder- 1 tsp (add according to your needs)
  • Coriander powder- 2 tsp
  • Garam Masala- ½ tsp
  • Tomato paste- 3 tbsp
  • Coconut milk- 1 cup
  • Salt- 1 tsp
Other ingredients
  • Banana leaves- 2 large
  • Coconut oil- ½ cup , for pan frying fish
  • Curry leaves- 1 sprig
Instructions
  1. In a bowl, combine all the ingredients mentioned for "marinating fish" make a thick paste by adding water.
  2. For making this, fish like whole pomfret, tilapia, pearl spot or red snapper can be used.
  3. Have the cleaned whole fish ready. Score the fish or add a few lines over the meat.
  4. Spread the marinade outside and inside the fish. Let marinate for 15 to 30 minutes.
  5. Place a large cast-iron or non-stick pan over medium heat, add ½ cup coconut oil and let oil turn hot.
  6. Add curry leaves to the oil.
  7. Place the marinated whole fish on the pan, slightly pan fry both sides of the fish till golden in color. Don't over cook the fish.
  8. Transfer the pan-fried fish onto a platter and keep aside.
  9. To the same pan used for pan-frying the fish, add 3 tbsp coconut oil.
  10. Add ginger, garlic, curry leaves & green chilies, saute for 3 minutes.
  11. Add shallots, season with salt and cook till light golden in color.
  12. Add chopped tomato, cook till tomatoes have mashed up.
  13. Add chili powder, coriander powder, garam masala & tomato paste; combine well and cook for 2 minutes.
  14. Add coconut milk, mix well, cook for a few minutes till the gravy thickens.
  15. Taste and add more salt or chili powder if needed.
  16. Remove the pan from the heat. Keep aside the gravy.
To assemble the fish and gravy & steam cook
  1. Rinse the banana leaves under running water, pat dry with a paper towel.
  2. Wilt the banana leaves by showing it over low heat. Wilting will prevent the leaf from breaking apart while wrapping.
  3. Place a couple of banana leaves on a plate.
  4. Evenly spread half of the prepared gravy on the centre of the banana leaf.
  5. Place the pan-fried whole fish over the gravy.
  6. Spread the remaining gravy over the fish.
  7. Cover the fish with banana leaves.
  8. Fold the leaves together and tightly wrap it. If needed tie with kitchen twine.
  9. On a large pan add 1 cup water. Place a stand on the pan.
  10. Place the wrapped fish on the stand.
  11. Cover the pan with a lid.
  12. Place over medium heat, steam cook for 15 minutes.
  13. After 15 minutes of cooking, remove the pan from the heat.
  14. Unwrap the banana leaves and serve the fish on the leaf itself.
  15. Serve with rice, chapati, orotti, idiyappam, appam, etc.
Notes
This can be baked in the oven at 375 F.
Place the wrapped fish on a baking sheet & bake for 20 minutes in the preheated oven.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/kerala-style-meen-pollichathu-or-whole-fish-cooked-in-banana-leaf-steamed-popular-recipe/