Fish In Banana Leaf | Meen Pollichathu Special
Recipe Information
Fish Fry in Banana Leaf
Cultural Context
Fish Fry in Banana Leaf, known as Meen Pollichathu in Kerala, is a traditional dish that showcases the region's love for seafood and vibrant spices. Wrapped in banana leaves, the fish is infused with aromatic flavors during cooking, making it a festive favorite. This method of cooking not only enhances the taste but also keeps the fish moist and tender. Today, this dish is enjoyed in various coastal regions of India, reflecting local culinary traditions and adaptations.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
fish
🥗Healthier: tofu
💰Cheaper: paneer
Tofu provides a plant-based option, while paneer is more affordable and still rich in protein.
coconut oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil is a healthier fat, while vegetable oil is often less expensive.
Clean and marinate the fish with turmeric, red chili powder, coriander powder, cumin powder, ginger, garlic, lemon juice, and salt for at least 30 minutes.
Prepare banana leaves by cutting them into large squares and lightly heating them over an open flame to make them pliable.
Place a marinated fish piece in the center of each banana leaf square.
Add sliced onions, green chilies, and fresh coriander on top of the fish.
Fold the banana leaf over the fish to create a parcel, securing it with toothpicks or kitchen twine if necessary.
Heat a grill or a pan over medium heat and add a little coconut oil.
Place the banana leaf parcels on the grill or pan and cook for about 10-15 minutes, turning occasionally, until the fish is cooked through and fragrant.
Remove from heat and let the parcels rest for a few minutes before unwrapping.
Serve hot with a side of rice or salad.
Cooking Techniques
Spice Level:
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