Meen Pollichathu brings together the best of Kerala coastal cooking in one beautifully wrapped package. Fish is first marinated with turmeric and pepper, then lightly fried before being coated in a fragrant coconut milk gravy. What makes this dish special is the final step, where everything gets wrapped in banana leaves or foil and baked.
The steam from the wrapped fish creates incredibly moist, flavorful meat that soaks up all those spices. When you unwrap the parcel at the table, the aroma that escapes is something your family will not forget. This recipe works well with pomfret, but any firm white fish fillet will do the job.
About the Recipe
This recipe deserves a place in your regular rotation because it looks impressive but does not require fancy techniques. The marination step tenderizes the fish while building flavor from the inside out. Meanwhile, the masala paste adds depth without overwhelming the delicate fish. Button onions and whole garlic cloves give you little bursts of sweetness as you eat.
The wrapping step keeps everything moist during baking, so you do not end up with dry, overcooked fish. If you have never worked with banana leaves before, foil works just as well. Either way, you get fish that stays juicy and picks up a subtle smokiness from the baking process.
Why you will love this recipe
The beauty of Meen Pollichathu lies in how the flavors build gradually. You start with a simple marinade, then add layers of spice and richness through the coconut milk gravy. The fish stays incredibly tender because it cooks gently in its own steam inside the wrap. I always make extra gravy because everyone wants to spoon it over rice.
The combination of mustard seeds, curry leaves, and coconut milk creates a sauce that is creamy without being heavy. Button onions add texture, while the garlic mellows out during cooking and becomes almost sweet. This dish also makes your kitchen smell wonderful, which is always a bonus when you are expecting guests.
Meen Pollichathu
ake sure your fish is completely dry before you start marinating. Pat it down with paper towels so the spices stick properly. When frying the fish, use medium heat and give each side just two to three minutes. You are not cooking it through at this stage, just adding a little color.
The masala paste should be thick, almost like a concentrated curry paste, so go easy on the water when grinding. I find that letting the mustard seeds splutter completely before adding the paste makes a real difference in the final flavor. When wrapping, leave a little space inside the parcel so steam can circulate around the fish.
Serving and Storing Suggestions
This recipe serves four people and takes about 30 minutes of active cooking time, plus an hour for marination. Serve Meen Pollichathu hot, right after unwrapping, with steamed rice or appam. The gravy pairs beautifully with plain white rice, and you can spoon extra sauce over the top. Leftovers keep in the refrigerator for up to two days in an airtight container.
Reheat gently in a covered pan with a splash of water to keep the fish from drying out. The flavor actually improves slightly the next day as the spices settle into the fish.
Similar Recipes
- Fish Moilee
- Meen Vevichathu
- Karimeen Pollichathu
- Fish Curry with Coconut Milk
- Grilled Fish in Banana Leaf
Meen Pollichathu
Ingredients
- 1 kg Pomfret or Fish Fillets - 1 kg
For the Marinade:
- 1 tsp Pepper Powder - 1 tsp
- 1/2 tsp Turmeric Powder - 1/2 tsp
- Salt to taste
For the Masala Paste and Gravy:
- 2 tsp Coriander Powder
- 1/2 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Pepper Powder
- 3 tbsp Refined Vegetable Oil
- 1 cup Button Onions (sliced)
- 10 Garlic Cloves
- 3 Green Chillies (slit)
- Curry Leaves
- 1 tsp Mustard Seeds
- 1 cup Thick Coconut Milk
Instructions
- Clean fish in salted water. If using whole fish, make gashes on both sides.
- Rub the fish well with pepper powder, turmeric powder and salt. Marinate for 1 hour.
- Grind the coriander, chilli , turmeric and pepper powders with a little water to make masala paste.
- In a pan, heat 2 tblsp oil and saute button onions, garlic, green chillies and curry leaves.
- Remove from the pan and keep aside.
- Fry the fish lightly in the same oil and keep aside.
- Add 1 tblsp oil.
- Splutter mustard seeds.
- Add the masala paste and saute until the aroma seems right.
- Add fish and coconut milk.
- Add sauted button onions, garlic, green chillies and curry leaves.
- Simmer on low heat until fish coated with gravy.
- Wrap each fish in a piece of plantain leaf or greased foil.
- Tie securely and bake at 350F for 20 minutes.
- Serve hot.
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Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, just make sure to thaw it completely and pat it very dry before marinating. Frozen fish releases more water, so extra drying helps the marinade stick better.
What can I use instead of banana leaves?
Aluminum foil works perfectly well. Grease it lightly with oil before wrapping the fish so it does not stick. You can also use parchment paper if you prefer.
How do I know when the fish is done baking?
After 20 minutes at 350F, the fish should flake easily with a fork. If you are using thicker fillets, add five more minutes and check again.
Can I make this dish without frying the fish first?
You can skip the frying step, but it does add flavor and helps the fish hold its shape better during the final simmer. If you skip it, handle the fish gently when adding it to the gravy.
What type of fish works best for Meen Pollichathu?
Pomfret is traditional, but sea bass, snapper, or any firm white fish fillet works well. Avoid very flaky fish like tilapia, as it may fall apart during cooking.
