Meen Pollichathu Recipe

Karimeen pollichathu is a popular Kerala recipe which is fried fish coated with a masala and wrapped in banana leaf. It is also known as meen pollichathu  or fish wrapped in banana leaf all over the world which is similar to my masala fish fry. Meen pollichathu is made with fish, onions, tomatoes, ginger, garlic, spices and coconut milk which has an exotic taste to it when cooked inside banana leaf. Learn how to make meen pollichathu with step by step pictures and video. 

Karimeen Pollichathu

Meen Pollichathu Recipe with step by step pictures. This is a traditional recipe where fish is coated with masala then wrapped in banana leaves and cooked. This is a Kerala inspired fish recipe which is filled with banana leaf aroma since it is cooked in it. But if you don't have banana leaf you can use aluminium foil or parchment paper.

About Karimeen Pollichathu (Fish in Banana Leaf)

Meen pollichathu is a popular Kerala dish made using fish, spices, onions, tomatoes, ginger, garlic, spices and coconut milk which has an exotic taste to it when cooked inside banana leaf. 

Traditionally it is made using karimeen also known as pearl-spot is a variety of fish available in the back waters of Kerala. But you can make this exotic fish using any fish. I have made this using seer fish, king fish, sardines and mackerel which turned to be great. 

Fish is marinated in spices, salt, lemon and ginger garlic paste. Marinated fish is fried in coconut oil till golden brown on both sides. Remove it to a plate and set aside. A thick masala is made using onions, tomatoes, ginger, garlic, tamarind and coconut milk. The masala is spread on the base of banana leaf, place fried fish on top and more masala. Wrap the banana leaf tightly and pan fry in little coconut oil till grilled. Remove and serve hot. 

Similar recipes

Fish fry

Fish curry

Malabar fish curry

Kerala meen curry

Meen Kuzhambu

Watch Kerala Meen Pollichathu video

Meen Pollichathu Ingredients

Fish - Traditionally it is made using karimeen also known as pearlspot is a variety of fish available in the back waters of Kerala. But you can make this exotic fish using any fish. I have made this using seer fish, pomfret, king fish, sardines and mackerel which turned to be great. 

Ginger and Garlic - I use my homemade ginger garlic paste for both marinating fish and in the masala. 

Onions - instead of large onions you can use peeled sliced shallots or sambar onions. 

Tomatoes - this is used in the masala to create the base. 

Spices - usual spices like chilli powder, turmeric, pepper powder and coriander powder is used. Use Kashmiri chilli powder for bright colour without being too hot. 

Curry leaves - curry leaves adds so much flavour and earthy aroma to all your fish preparations. 

Coconut oil - I prefer to use coconut oil for all my Kerala recipes to get the authentic flavour and taste. 

Coconut milk - thick first extract coconut milk is used to make masala. 

Banana leaf - this is not added into the fish, but it is essential to parcel the dish. 

How to wrap meen pollichathu without banana leaf

Banana Leaf - Traditional method

Take a banana leaf, show it on open flame to heat the banana leaf so it gets soft and flexible. Now spread some masala in the base of leaf. Place a fried fish on top. Place some more masala on top and spread it. Sprinkle some curry leaves on top. Now wrap them fish with banana leaf and secure it with a thread. Repeat this with the other fish as well. 

Aluminium Foil - With or without banana leaf

Take a sheet of foil. Now place a spoonful of masala on the it and spread. If you have only one piece of banana leaf, you can place the leaf over the foil. Place the fried fish on top of the masala. Spoon some more masala over the fish and fold the leaf. Now cover the entire thing with foil so a parcel is formed. Now heat a tawa on medium heat. Place the parcel over the tawa and cook for 12 mins on each side. Now remove it from tawa and open the parcel and serve hot.

Parchment paper (classic french technique)

You can easily package this in a sheet of parchment paper. Anthony Bourdain related this meen pollichathu to the classic french technique of fish en papillote (fish in parchment paper). You might need to steam or bake the fish if you are using parchment paper.

Substitutions & Variations

Fish to Choose - as mentioned earlier for meen pollichathu you can use any fish. Try and pick fish with less bones like seer fish, pomfret, king fish, sardines.

For Tamarind - Some recipe uses lemon juice or vinegar added in the masala instead of tamarind juice. If you are not using tamarind, you can add some lemon juice or vinegar once the masala is cooked.

Masala - you can replace shallots for onions in the masala. Fresh coriander leaves can be used in the end.

Baking or Steaming - instead of pan frying you can opt for steaming or baking the parcels.

Fish Cooked in Banana Leaf (5 Easy Steps)

Marination

Marinate fish with the ingredients given above for 10 minutes. When the fish is marinating let’s make the masala.

Making Masala

Heat oil in a kadai. Add in onions, curry leaves and green chillies and cook. Add in ginger garlic paste, salt and turmeric. Mix well and cook for 2 minutes. Add in tomatoes and cook till it gets mushy. Add in spice powders and mix well. Now pour in the tamarind juice and mix well. Cook this for 3 minutes. Now add in coconut milk and cook for 2 to 3 minutes. Remove and set aside. 

Frying Fish

Now let’s fry the fish. Heat coconut oil In a pan. Once oil is hot, place fish on hot oil and cook on high heat for 3 minutes on each sides. Gently remove to a plate. 

Wrap Fish in Banana Leaf

Take a banana leaf, show it on open flame to heat the banana leaf so it gets soft and flexible. Now spread some masala in the base of leaf. Place a fried fish on top. Place some more masala on top and spread it. Sprinkle some curry leaves on top. Now wrap them fish with banana leaf and secure it with a thread. Repeat this with the other fish as well. 

Grilling Meen Pollichathu

Once both fish parcel is ready we can grill it. You can grill it in open flame, hot coal, tawa or grill. Apply some coconut oil in a tawa and place the parcel on the tawa. Cook both sides for 3 to 4 minutes. Remove, unwrap and serve. 

How to Make Karimeen Pollichathu (Stepwise Pictures)

Marination

1)Traditionally it is made using karimeen also known as pearlspot is a variety of fish available in the back waters of Kerala. But you can make this exotic fish using any fish. I used mackerel fish in this recipe. Clean the fish and make slashes all over the fish.

Now take the fish in a bowl. Add in kashmiri chilli powder and turmeric powder over the fish.

2)Add in black pepper powder, garam masala powder and lemon juice. Instead of lemon juice you can use vinegar too.

3)Add in ginger garlic paste and salt.

4)Add in chopped curry leaves and apply this all over the fish. Coat the fish really well with the marination. Now allow the fish to marinate for 10 minutes while you prepare the masala.

Pro Tip: You can keep the fish in fridge if you are planning to marinate it longer.

Making Meen Pollichathu Masala

5)Heat coconut oil in a small kadai or cooking pot. Add in curry leaves, chopped onions.

6)Add in green chillies and saute all these together for 4 to 5 minutes till onions turn soft.

7)Add in ginger garlic paste and turmeric powder.

8)Cook this all together till everything is well mixed and combined. The raw smell from ginger garlic paste should be cooked well.

9)Add in finely chopped tomatoes and mix well with the onions. Cook the tomatoes on medium heat till it soften.

10)Add in spice powders. I used kashmiri chilli powder, black pepper powder, salt and coriander powder. Mix the spices well with the onion tomato masala.

11)Now add in the tamarind juice. I mixed 2 tsp of tamarind with ¼ cup of water and added it in. Mix the tamarind into the onion tomato masala. Cook this for 2 to 3 minutes.

12)Add in coconut milk and mix well. Cook the coconut milk with the masala for 3 to 4minutes. Now the meen pollichathu masala is ready. You can add some chopped coriander leaves if you want.

Frying Fish

13)Heat coconut oil in a pan. Add in the marinated fish on the hot oil. Fry the fish for 2 to 3 minutes on each side till golden brown. Remove the fried fish to a plate and set aside.

How to use Banana Leaf

14)Take a banana leaf, show it on open flame to heat the banana leaf so it gets soft and flexible. 

15)I place a small piece of extra banana leaf over a bigger piece for easy folding and to prevent leaking.

Assembling Meen Pollichathu

16)Spread some masala in the base of leaf. Place a fried fish on top. Place some more masala on top and spread it. Sprinkle some curry leaves on top.

How to Wrap Meen Pollichathu (two ways)

Using Banana Leaf

17)Place another piece of banana leaf over the fish to cover it. Fold the side of the banana leaf and then fold it from the opposite side to secure. Now wrap the fish with banana leaf and secure it with a thread. Repeat this with the other fish as well. 

Using Foil & Banana Leaf

18)Take a sheet of foil. If you have only one piece of banana leaf, you can place the leaf over the foil. Place the fried fish on top of the masala. Spoon some more masala over the fish and fold the leaf. Now cover the entire thing with foil so a parcel is formed. Now heat a tawa on medium heat. Place the parcel over the tawa and cook for 12 mins on each side. Now remove it from tawa and open the parcel and serve hot.

Cooking Meen Pollichathu

19)Once both fish parcel is ready we can grill it. You can grill it in open flame, hot coal, tawa or grill.

20)Apply some coconut oil in a tawa and place the parcel on the tawa. Cook both sides for 3 to 4 minutes. 

21)Now the fish parcel is ready. Unwrap, drizzle some lemon juice. enjoy hot with some rice.

22)This is meen pollichathu which I made another day using seer fish. The recipe remains the same.

Expert Tips

• You can use any fish as your prefer. Depending on the variety of fish you use. The taste and texture will vary. 
• For more sweeter and authentic recipe, use shallots instead of onions.
• Don’t be shy when using curry leaves. It imparts so much flavour. 
• Coconut oil is preferred but you can use any oil. 
• If you are unsure of wrapping fish in banana leaf. You can use the help of foil,  check images. 
• Meen pollichathu taste best when served hot. Serve as appetiser or its steamed rice. 

Serving suggestions

You can serve meen pollichathu with our kumarakom fish curry and steamed Kerala Red Rice or Matta rice. 

You can enjoy it with some steamed tapioca or masala kappa. 

FAQ

What is the meaning of Pollichathu?

Pollichathu literally means grilled or pan fried. It means fried fish wrapped in banana leaf with coconut milk masala and roasted in a pan. 

Which fish is used in meen pollichathu?

Traditionally it is made using karimeen also known as pomfret is a variety of fish available in the back waters of Kerala. But you can make this exotic fish using any fish. I have made this using seer fish, king fish, sardines and mackerel which turned to be great. 

Can we make meen pollichathu without banana leaf?

Even though banana leaf impart so much flavour into the meen pollichathu. You can wrap the fish with parchment paper or aluminium foil if you don’t have banana leaf. 

More Fish Recipes to try

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