Meen Pollichathu


  • Fish (Cleaned; Golden Pomfret)
  • Turmeric Powder
  • Chili Powder
  • Coriander Powder
  • Asafoetida Powder
  • Ginger-Garlic Paste
  • Vinegar
  • Shallots (6-8 finely sliced)
  • Onion (1 large finely sliced)
  • Tomato (2 finely chopped)
  • Curry Leaves
  • Green Chilies (1-2 finely sliced)
  • Mustard seeds (1/2 teaspoon)
  • Banana Leaf
  • Salt (to taste)


Marinate the fish with salt, 1/2 tablespoon chili powder, 1/2 teaspoon turmeric powder, 1/2 tablespoon of ginger garlic powder and a tablespoon of vinegar for at least 30 minutes or overnight.

In a pan, heat some oil and then add a spring of curry leaves then add the fish to it. Cook on both sides for 5 minutes each.

Remove the fish on to a plate. In the same pan add the mustard seeds and let it crackle. Add the shallots and the onions and cook till they are translucent. At this point add the green chilies and a spring of curry leaves and cook for 10 – 15 seconds.

Add the tomatoes and cook till they are mushy. Season it with salt and ground spices (1/4 teaspoon of turmeric, 1/2 tablespoon of chili powder, 1/2 tablespoon of coriander powder, a pinch of asafoetida powder). Cook till the raw smell of the spices go away and then turn off the heat.

To make the banana leaves more malleable, carefully heat it over the gas hob on both sides for 30 seconds each.

Put some of the onion masala onto the banana leaf. Place the fried fish over the masala and then spread some masala on top of the fish again. Place a piece of lemon slice and tomato slice (this is optional) and wrap the banana leaf and tie it with a string.

In the pan add some oil, and then place the banana leaf wrapped fish and cook for 5-7 minutes on both sides.


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