Fish Pollichathu | फिश पोलीचथू | Fish in Banana Leaf | Kerala Recipes

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Fish Pollichathu | फिश पोलीचथू | Fish in Banana Leaf | Kerala Recipes | Sanjeev Kapoor Khazana

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The pleasure of savouring, slow cooked fish that cooks fast … Fish grilled in a plantain leaf with a generous smear of flavourful, rustic masala is a famous sea-food from Kerala.
FISH POLLICHATHU
Ingredients
4 tilapia fish, cleaned and slit
5 tablespoons coconut oil
½ cup shallots
½ teaspoon fenugreek seeds
½ teaspoon mustard seeds
½ teaspoon fennel seeds
15-16 black peppercorns
16 dried red chillies, stemmed
4 tablespoons coriander seeds
2 inch ginger, peeled and roughly chopped
16 garlic cloves
6 green chillies
25-30 curry leaves, chopped
2 teaspoons tamarind pulp
Salt to taste
½ cup chopped shallots
4 pieces of banana leaf, roasted on direct heat
Chopped fresh coriander leaves for garnish
Method
1. Heat 2 tablespoons coconut oil in a shallow nonstick pan. Add shallots, fenugreek seeds, mustard seeds, fennel seeds, black peppercorns, dried red chillies, coriander seeds, ginger, garlic, green chillies, half the curry leaves, tamarind pulp, salt and sauté for 2-3 minutes.
2. Transfer on a plate and allow to cool.
3. Transfer the mixture in a grinder jar. Add ½ cup water and grind to fine paste.
4. Take the fish in a parat and apply half the ground paste over so that the fish is nicely coated with the paste. Set aside for 10-15 minutes.
5. Heat 1 tbsp coconut oil in a nonstick pan. Add chopped shallots, remaining curry leaves and sauté till shallots turn translucent.
6. Add the remaining ground paste and sauté for 4-5 minutes.
7. Place a piece of banana leaf on the worktop and spread some of the sauteed masala on top. Now keep a piece of fish and add some more masala on top. Fold the sides to make a pocket. Secure with a thread.
8. Heat remaining coconut oil in a non-stick pan, place the fish parcels and cook for about 3 to 4 minutes on each side or till the fish is completely cooked. Ensure that the leaves do not burn while cooking.
9. Serve hot in the parcel itself garnished with coriander leaves.
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