Coconut Fish in Banana Leaf — Fish Pollichathu
A Kerala specialty of marinated fish wrapped in banana leaf with a coconut-and-shallot masala, pan-steamed until the leaf crisps and the fish is fragrant.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry and cut into 2 equal portions of 200g (7 oz) each. Rub each portion with 0.5 tsp salt, 0.5 tsp turmeric, 1 tsp lemon juice, 1 tsp Kashmiri chilli powder, and 0.25 tsp black pepper. Rest 10 minutes. Slice shallots thinly. Chop tomatoes finely. Measure all spices and coconut. Soften both banana leaves over gas flame.
Bloom
Heat 2 tbsp coconut oil in a large skillet over medium heat. Add curry leaves, let crackle 10 seconds. Add shallots, cook 4–5 minutes stirring until soft and golden. Add ginger-garlic paste and slit green chillies, cook 1 minute until raw smell fades.
Build
Add chopped tomatoes, ground coriander, tamarind paste, remaining turmeric (0.5 tsp), and salt to taste. Cook 4 minutes on medium-low, mashing tomatoes, until oil beads. Add desiccated coconut, cook 90 seconds stirring until fragrant. Set aside to cool 2 minutes.
Wrap
Lay first softened banana leaf flat. Spoon half the masala mixture onto centre. Place first fish portion on top. Cover with remaining half of masala, pressing gently. Fold banana leaf sides in first, then top and bottom to seal. Secure with a wooden toothpick if needed. Repeat with second banana leaf, remaining masala, and second fish portion.
Fry
Heat remaining 2 tbsp coconut oil in a large skillet over medium heat. Place both parcels seam-side down, cook 5 minutes until bottoms char lightly. Flip carefully, cook 4 minutes until leaves crisp at edges and steam rises when pressed. Rest sealed 2 minutes.
Plate
Slide parcels onto serving plates. Cut open at the table to release aromatic steam. Garnish with fresh coriander. Serve with steamed Kerala matta rice, lemon wedges, lime pickle, and roasted papad alongside.
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