Meen Pollichathu- Kerala style fried fish steamed in banana leaf

Name: Meen Pollichathu- Kerala style fried fish steamed in banana leaf
Total time: 2100 s
Yield: 4 pieces
Cuisine: Indian
Ingredients: 4 full fillets of vanjaram (seer fish); as needed Coconut oil for frying; as required Banana leaves for steaming; as required Tooth peaks or thread for tying parcels; as required Onion rings and lime wedge for garnish; 2 tbsp coconut oil; 1 green chilli chopped; 1 tsp turmeric powder; 1 tbsp coriander powder; 1 tsp cumin powder; 1 tbsp Kashmiri red chilli powder; 1 tsp garam masala / whole spice powder; 1/2 tbsp salt; 1 tsp fish masala powder (optional); 2 large onions sliced thin; 1 curry leaves bunch; 2 green chillies finely chopped; 2 inch ginger finely chopped; 4 large cloves garlic chopped finely; 1 tsp salt; 1 tbsp red chilli powder; 1 tsp turmeric; 1 tsp fish masala powder; 1/2 tsp cumin powder; 1 tbsp garam masala; 1/2 tsp coriander powder; 1 tsp Apple cider vinegar; 1 pinch red food colour (optional); as needed Coconut oil for frying

Supraja Nagarathinam @cook_13583444

Chennai, Tamil Nadu

#indiankitchen
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Kerala cuisine is one of my favourites as a South Indian. I’ve had quite a few fish fries in restaurants and one hotel serving Kerala cuisine wowed me with this dish of Meen Pollichathu. It’s a method of frying marinated fish (usually mackerel) in coconut oil, covering it with a spicy onion masala and steaming with banana leaves. The aroma and taste is mind blowing. If you do try this recipe send me your cooknsaps.
Happy Cooking! ❤️

Supraja Nagarathinam @cook_13583444

Saved

Ingredients

Marinate: 20 mins Cooking time:15 mins

4 pieces

4full fillets of vanjaram (seer fish)
as neededCoconut oil for frying
as required Banana leaves for steaming
as required Tooth peaks or thread for tying parcels
as required Onion rings and lime wedge for garnish
For the marinade:-
2 tbspcoconut oil
1green chilli chopped
1 tspturmeric powder
1 tbspcoriander powder
1 tspcumin powder
1 tbspKashmiri red chilli powder
1 tspgaram masala / whole spice powder
1/2 tbspsalt
1 tspfish masala powder (optional)
For the onion masala:-
2large onions sliced thin
1curry leaves bunch
2green chillies finely chopped
2 inchginger finely chopped
4large cloves garlic chopped finely
1 tspsalt
1 tbspred chilli powder
1 tspturmeric
1 tspfish masala powder
1/2 tspcumin powder
1 tbspgaram masala
1/2 tspcoriander powder
1 tspApple cider vinegar
1 pinchred food colour (optional)
as neededCoconut oil for frying

Saved

Steps

Marinate: 20 mins Cooking time:15 mins

1

Make the marinade for the fish ready first. Add all ingredients under marinade to a bowl. Make horizontal gashes or cuts on the fish (3 per piece) to help masala seep in well. Coat each piece of fish front and back well. Let it rest in the fridge for 20 mins.
2

Prep the veggies for onion masala.
3

In a non-stick pan add coconut oil. Throw in the ginger, garlic, green chillies & curry leaves until it turns aromat.
4

Next add the onions to the pan and fry on medium-high flame until it browns well.
5

Now add spices under onion masala to the pan. Mix well.
6

Cover and cook on medium flame until raw smell of chilli powder leaves and oil begins to separate. The onion masala is now ready. Set aside.
7

Fry the marinated fish on both sides with coconut oil until half cooked or for 4 mins (per side) Do not over cook the fish.
8

Cut a big fresh banana leaf into 4 square pieces.
9

Place one fried fish on top of leaf. Place 2 tbsp of the onion masala over it. Spread it all over evenly.
10

Now make parcels with the banana leaves using tooth peaks or thread. Make all 4 parcels this way.
11

Steam the fish parcels 2 by 2 in an idli cooker for 15-20 mins.
12

Once all the steam in cooker evaporates, remove the parcels carefully. Garnish fish fry with onion rings and lime wedge. Serve immediately.
13

Some tips: 1) you can use any fish here but mackerel and seer fish work well for this recipe.
14

2) instead of fish masala powder you can substitute with little coriander powder, cumin powder, red chilli powder and tamarind water.
15

3) instead of steaming in idli cooker you can also bake the fish. Preheat oven to 200 degrees Celsius and bake for 15-20 mins after frying.