Fish Pollichathu | Authentic Kerala Spicy Fish Dish | Tasty Fish Wrapped in Banana Leaf Recipe

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, while chicken is a more affordable protein.

Prepare all ingredients. Clean and wash the fish thoroughly, making shallow slits on its surface.

Mix 2 tbsp Kashmiri chili powder, 1 tbsp pepper, 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, and salt to form a smooth paste. Apply it generously to the fish.

Marinate the fish for at least 30 minutes.

Heat 2 tbsp oil in a pan and shallow fry the marinated fish on both sides until cooked about three-quarters of the way through.

For the gravy, heat 3-5 tbsp oil, add mustard seeds and fenugreek seeds, and allow them to splutter. Stir in fresh curry leaves and sauté until crisp.

Add ginger-garlic paste and cook until light brown. Then add shallots and sauté until softened.

Incorporate sliced tomatoes and cook until they break down.

Mix in chili powder, turmeric powder, pepper powder, coriander powder, tamarind water, and salt. Cook until the mixture achieves a thick consistency.

Lightly heat banana leaves over an open flame. Place 2 tbsp of gravy in the center, position the fried fish on top, and cover with more gravy. Drizzle with coconut milk and place a stem of fresh curry leaves on top. Wrap securely.

Heat 1 tbsp oil in a pan, place the wrapped fish inside, cover, and cook each side for 2-3 minutes until the banana leaf is slightly charred.

Serve hot alongside steamed rice or appam.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens