This is a Kerala specialty and one of my daughter’s favourite. This vacation she made my mother make it often. My mother makes amazing meen pollichathu and this is her recipe. You can use pomfret or mackerel to make this recipe.
Karimeen Pollichathu in vazhayilla
1 kilo fish
2 large onions sliced thin
2 tbsp ginger chopped fine
4-5 green chilies chopped
3 sprigs curry leaves chopped fine
5 tbsp oil (coconut oil preferred)
Banana leaf -2 layers
Make a paste:
2 tbsp coriander powder
2 tbsp chili powder
1 tsp turmeric powder
4 tbsp vinegar
Clean the fish and make diagonal cuts with ½ “ space.
Make a paste of all dry ingredients in vinegar.
In a bowl add onions, ginger, green chilies and curry leaves.
Marinate the fish with ¾ th of the paste for 15 minutes.
Mix the rest of the paste in onion mixture.
Heat oil and saute onions till it becomes translucent.
Place 2 layers of banana leaf on a flat pan and place the onions on it.
Place the fish on top. Spoon some onion mixture on top of fish and cook covered for 8-10 minutes.
Flip the fish carefully and cook again for 5 minutes.
Serve hot with rice.
Here, I am not making a parcel with the banana leaf. The fish is cooked on the banana leaf.
You can even omit the sautéing step and place onions directly on banana leaf. Try both versions to see which you prefer.
If you don’t have banana leaf, proceed with the whole process in the pan. You won’t be disappointed.