Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Fish Pollichathu

Traditional 53. Fish Pollichathu recipe

🧺 Ingredients

• 4 whole fish (pomfret or pearlspot, 200-250g each) or 800g fish steaks
• 1 medium onion, finely sliced
• 3 tbsp ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 5 green chilies, slit
• 8-10 curry leaves, torn
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 3 tbsp coconut oil
• 2 tbsp lime juice
• Salt to taste
• Banana leaves for wrapping (softened over flame)

👩‍🍳 How to make Fish Pollichathu

1. Score fish (5 mins): Make 3-4 diagonal slits on each side of whole fish, cutting halfway through flesh. Rub with 1/2 tsp turmeric, salt, and 1 tbsp lime juice. Let sit for 5 minutes.
2. Prepare masala paste (3 mins): Mix ginger-garlic paste, 1 tbsp Kashmiri chili powder, 1/2 tbsp coriander powder, remaining lime juice, and 2 tbsp water to form spreadable paste.
3. Prepare wrapping (2 mins): Soften banana leaves by holding over open flame for a few seconds until pliable. Wipe clean.
4. Layer masala (2 mins): Place banana leaf horizontally. Spread 1 tbsp masala paste in center. Place fish on masala. Spread more masala on top and inside fish slits. Add sliced onion, tomatoes, green chilies, and curry leaves on top.
5. Wrap fish (2 mins): Fold banana leaf to create a secure parcel, sealing edges by overlapping. Make 4 parcels.
6. Serve (1 min): Carefully open parcels at table. Steam will release aromatically. Fish inside should be cooked through, steamed in own juices and spices.

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