How to make Meen Pollichathu -

Pomfrets covered with a spicy masala, wrapped in banana leaves and shallow fried .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Pomfret (पापलेट), Coconut milk (नारियल का दूध)

Cuisine : Kerala

Course : Main Course Seafood

For more recipes related to Meen Pollichathu checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Pomfret Oven Baked Crab in Devils Sauce Prawn Stew Fish Moilee

Meen Pollichathu

Meen Pollichathu Recipe Card


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 : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Meen Pollichathu Recipe

  • Pomfret 250 grams each 4 small

  • Coconut milk 1/2 cup

  • Salt to taste

  • Black pepper powder to taste

  • Turmeric powder 1 teaspoon

  • Lemon juice 2 tablespoons

  • Whole dry red chillies 6-8

  • Ginger 1 inch piece

  • Garlic 8-10 cloves

  • Black peppercorns 7-8

  • Oil 2 tablespo

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 10

  • Small onions sliced 10

  • Green chillies slit 2

  • Tomatoes chopped 2 medium

  • Banana leaves 4


Step 1

Clean the fish. Make gashes on both the sides. Mix salt, black pepper powder, turmeric powder and lemon juice in a bowl.

Step 2

Apply this mixture on the fish and set aside for half an hour. Grease the banana leaves with a little oil. Grind together dry red chillies, ginger, garlic and black peppercorns to a fine paste.

Step 3

Heat oil in a pan. Add mustard seeds, curry leaves and onions and sauté for two to three minutes. Add green chillies and ground paste and sauté on high heat. Add tomatoes and continue to sauté. Add thick coconut milk and salt to the masala and mix.

Step 4

Remove from heat and spread on a plate to cool. Take a banana leaf, spread some masala on it. Place the fish over the masala and spread some more masala over the fish.

Step 5

Fold the edges and secure with toothpicks. Similarly prepare the other fish.

Step 6

Heat some oil in a pan and place the wrapped fish on it. Cook turning the parcels a few times for eight to ten minutes.

Step 7

Serve hot in banana leaves itself.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.