How to make Meen Pollichatu - SK Khazana -

Whole pomfrets cooked with a typical Kerala masala

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Small pomfrets, Salt (नमक)

Cuisine : Kerala

Course : Main Course Seafood

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Meen Pollichatu - SK Khazana

Meen Pollichatu - SK Khazana Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : Preparation Time

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Meen Pollichatu - SK Khazana Recipe

  • Small pomfrets cut into 1 inch darnes 4

  • Salt to taste

  • Crushed black peppercorns to taste

  • Turmeric powder 1/4 teaspoon

  • Lemon juice 1 tablespoon

  • Dried red chillies 2-3

  • Garlic finely chopped 1 tablespoon

  • Ginger finely chopped 1/2 tablespoon

  • Black peppercorns 10-12

  • Oil 1 tablespo as required

  • Mustard seeds 1 teaspoon

  • Curry leaves 16-18

  • Green chillies slit 2-3

  • Medium tomatoes finely chopped 2

  • Thick coconut milk 1/2 cup

  • Banana leaves as required

  • Ghee for brushi

Method

Step 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.

Step 2

Blend together red chillies, garlic, ginger and peppercorns with sufficient water to a smooth paste.

Step 3

Heat 1 tablespoon oil in a non-stick pan, add mustard seeds and let them splutter.

Step 4

Add curry leaves and green chillies, mix and sauté well. Add ground paste, mix well and sauté till oil separates.

Step 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.

Step 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.

Step 7

Wrap the leaves over the fish to make parcels and secure with toothpicks.

Step 8

Heat some oil in a non-stick pan. Place the parcels in it, cover and cook, turning occasionally, for 8-10 minutes.

Step 9

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.