Meen Pollichathu (Fish in Banana Leaf)

This classic dish features marinated fish smeared in fiery masala, wrapped in banana leaf, and slow-roasted. In villages, it’s pan-fried on a tawa using generous coconut oil — locking in flavor and aroma.

Prep Time

20 Minutes

Cook Time

25 Minutes

Serving

2 to 3 People

Kolumboo Coconut oil

Naturally Extracted, Free from Heat or Chemicals.

Fragrant fish sealed in banana leaf — the kind of dish you unwrap with joy.

Ingredients

Fish (pearl spot/pomfret) – 2 whole, cleaned

Shallots – 8 (sliced)

Ginger-garlic paste – 2 tsp

Tomato – 1 (chopped)

Red chili powder – 1 tsp

Turmeric – 1/4 tsp

Black pepper – 1/2 tsp

Tamarind – 1 tsp paste

Curry leaves – 1 sprig

Salt – to taste

Banana leaves – 2 pieces (softened over flame)

Kolumboo Coconut Oil – 5 tbsp

Instructions

Marinate fish with turmeric, chili powder, salt, and tamarind. Set aside.

Sauté shallots, ginger-garlic paste, tomatoes, and curry leaves in coconut oil. Add pepper.

Cook till thick and paste-like. Let cool.

Smear this over fish. Wrap in banana leaf and tie.

Pan-roast on low flame with oil on both sides till leaf chars and fish is cooked (15–20 mins).