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Meen pollichathu
മീൻ പൊള്ളിച്ചത് (meen pollichathu): Kerala pearl spot in shallot-chilli masala, cooked in banana leaf
Meen pollichathu belongs to the backwaters of Alappuzha and Kumarakom, where karimeen (pearl spot) is caught in the lagoons and served wrapped in banana leaf at toddy shops, houseboats and Syrian Christian Sunday lunches. The fish is rubbed with chilli and turmeric, briefly pan-fried, then wrapped with a thick masala of shallots, ginger, garlic, tomato, curry leaves and a little coconut milk and cooked on a pan until the leaf chars. Suitable as part of a balanced diet: high-protein fish with no flour. About 320 kcal and 9 g carbohydrate per portion; serve with a small portion of red matta rice or vegetables. The usual mistake is skipping the first light fry, which leaves the skin soft and lets the fish fall apart in the parcel. Sea bream or pomfret work well. Chef's tip: cook the masala until it is almost dry, or the parcel steams instead of roasting.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 4 pearl spot (karimeen) or small sea breamabout 250 g each, cleaned and slashed
- 2 tsp Kashmiri chilli powder
- ½ tsp ground turmeric
- 1 tsp black pepperground
- 1 lemonjuiced
- 1 tsp salt
- 3 tbsp coconut oil
For the masala
- 15 shallotssliced
- 2 tbsp fresh gingerchopped
- 6 cloves garlicchopped
- 3 green chilliesslit
- 2 sprigs curry leaves
- 1 tbsp Kashmiri chilli powder
- 1 tsp ground coriander
- 1 tomatochopped
- ¼ cup thick coconut milk
- ½ tsp salt
To wrap
- 4 banana leaveswilted over a flame
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Method
0/7 doneStep 1: Mix 2 tsp Kashmiri chilli powder, ½ tsp ground turmeric, 1 tsp black pepper, 1 lemon juice and 1 tsp salt into a paste and rub it over the 4 pearl spot (karimeen) or small sea bream and into the slashes. Marinate in the fridge for 30 minutes.
30 minStep 2: Heat half the 1 ½ tbsp coconut oil in a wide pan and fry the fish over a medium heat for 2 minutes a side, just to firm the skin. Set aside.
8 minStep 3: In the same pan add the rest of the 1 ½ tbsp coconut oil and fry 15 shallots, 2 tbsp fresh ginger, 6 cloves garlic, 3 green chillies and 2 sprigs curry leaves for 8 minutes until the shallots are soft and golden.
8 minStep 4: Stir in 1 tbsp Kashmiri chilli powder and 1 tsp ground coriander for 30 seconds, then the 1 tomato, and cook 4 minutes. Add ¼ cup thick coconut milk and ½ tsp salt and cook until thick and almost dry.
6 minStep 5: Spread masala on each 4 banana leaves sheet, lay a fish on it, cover with more masala, fold into a parcel and tie with string.
5 minStep 6: Cook the parcels in a heavy pan over a medium-low heat for 6–7 minutes a side until the leaf is charred in spots. The fish is done when the thickest part is opaque and flakes from the bone.
14 minStep 7: Open the parcels at the table and serve.
1 min
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 36 g
- Carbs
- 9 g
- Fat
- 16 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does meen pollichathu take?
- About 55 minutes in total: 25 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of kashmiri chilli powder?
- Sweet paprika with a pinch of cayenne (gives the same colour, less heat).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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