Meen Pollichatu - SK Khazana

Whole pomfrets cooked with a typical Kerala masala This is a Sanjeev Kapoor exclusive recipe.

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Meen Pollichatu - SK Khazana

Main Ingredients Small pomfrets, Salt
Cuisine Kerala
Course Main Course Seafood
Prep Time Preparation Time
Cook time Cooking Time
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Meen Pollichatu - SK Khazana

  • 4 Small pomfrets cut into 1 inch darnes
  • to taste Salt
  • to taste Crushed black peppercorns
  • 1/4 teaspoon Turmeric powder
  • 1 tablespoon Lemon juice
  • 2-3 Dried red chillies
  • 1 tablespoon Garlic finely chopped
  • 1/2 tablespoon Ginger finely chopped
  • 10-12 Black peppercorns
  • 1 tablespo as required Oil
  • 1 teaspoon Mustard seeds
  • 16-18 Curry leaves
  • 2-3 Green chillies slit
  • 2 Medium tomatoes finely chopped
  • 1/2 cup Thick coconut milk
  • as required Banana leaves
  • for brushi Ghee


  1. Put fish pieces in a bowl. Add salt, crushed peppercorns, turmeric powder and lemon juice, mix well and set aside to marinate for 30 minutes.
  2. Blend together red chillies, garlic, ginger and peppercorns with sufficient water to a smooth paste.
  3. Heat 1 tablespoon oil in a non-stick pan, add mustard seeds and let them splutter.
  4. Add curry leaves and green chillies, mix and sauté well. Add ground paste, mix well and sauté till oil separates.
  5. Add tomatoes, mix and cook till they turn soft and pulpy. Add salt and coconut milk, mix well and simmer for a minute and transfer into a bowl.
  6. Cut banana leaf into large pieces and brush some ghee on each of them. Spread some cooked masala in the centre of each piece, place a piece of marinated fish on top and spread some more cooked masala over the fish.
  7. Wrap the leaves over the fish to make parcels and secure with toothpicks.
  8. Heat some oil in a non-stick pan. Place the parcels in it, cover and cook, turning occasionally, for 8-10 minutes.
  9. Serve hot.