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Meen Pollichathu

Hand-picked and ground spices and herbs, meant to bring back memories of your mother’s recipe, no matter where you are. Let the fish marinate in this rich blend of hot spices and then cooked wrapped in banana leaf. It is truly a classic, sure to have you craving for more.

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  • Energy 274.2kcal
  • Protein 13.9g
  • Carbohydrates 30.8g
  • Fat 10.6g
  • Dietary Fiber 38.5g

*Calculated Values – Ref. NIN & USDA

Coriander, Chilli, Turmeric, Garlic, Black Pepper, Fenugreek

Recipe: Meen Pollichathu (To serve 4) – Ingredients: Pearl spot or thick slices of any fish – 500g, Shallot – 500g, Ginger chopped – ½ tbsp, Curry leaves – 1 sprig, Coconut oil – 70 ml, Salt to taste, Tamarind pulp – 3 tsp, Melam Meen Pollichathu Masala – 3-4 tsp, Thick coconut milk – 2 tbsp.
Marination for fish: Lemon 1 no, Turmeric powder ½ tsp, Pepper powder 1 tsp, Salt to taste.

  • Marinate the fish with lemon, turmeric, pepper and salt.
  • Leave it aside for 10 minutes. Shallow fry to half done.
  • Heat oil in a pan, add curry leaves, ginger and sliced shallots one by one.
  • Saute till brown.
  • Add Melam Meen Pollichathu Masala, tamarind pulp, salt and cook until raw flavour goes off.
  • Add coconut milk and adjust the salt.
  • On a banana leaf, keep some cooked pollicha masala and place the half fried fish on top of the masala.
  • Then add the remaining cooked pollicha masala on top of the fish.
  • Fold the banana leaf and grill it on a tawa.