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

Kerala · Dinner

Meen Pathichathhu

Traditional 34. Meen Pathichathhu recipe

🧺 Ingredients

• 4 whole fish (pomfret or pearlspot, 200-250g each) or 800g fish steaks
• 1 medium onion, sliced
• 3 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 8-10 curry leaves
• 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 leaf or foil for wrapping (optional)

👩‍🍳 How to make Meen Pathichathhu

1. Score and season fish (5 mins): Make 3-4 diagonal slits on each side of whole fish, going halfway through flesh. Rub with 1/2 tsp turmeric, salt, and 1 tbsp lime juice. Let sit for 5 minutes.
2. Brown onions (3 mins, medium-high heat): Heat coconut oil, add onions. Fry for 2-3 minutes until softened.
3. Build masala (3 mins, medium heat): Add ginger-garlic paste to onions, cook 1 minute. Add Kashmiri chili powder, coriander powder, black pepper powder. Stir for 2 minutes; oil separates.
4. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down. Stir occasionally.
5. Layer fish (1 min): Place fish pieces on banana leaves or in foil. Spread masala on top and inside fish slits. Add green chilies and curry leaves.
6. Wrap and cook (15 mins, medium heat): Wrap fish securely in banana leaves or foil. Heat remaining coconut oil in pan. Place wrapped fish parcels and cook covered for 7-8 minutes on each side. Banana leaves will brown slightly.
7. Open and finish (2 mins, low heat): Carefully unwrap. Check that fish flesh is opaque and flakes easily. Fish inside should be steamed through, outside crispy.

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