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Meen Pollichathu

INGREDIENT – To serve 4 persons

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


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.


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