Entree: India – Kerala Malabar – മീൻ പൊളിച്ചത്ത് ➤ Meen Pollichathu (Spiced marinated fish wrapped and grilled in banana leaf)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 1 whole firm white fish, approx. 1.5–2 lb (700–900 g), cleaned and butterflied
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) turmeric powder
- Juice of 1 lemon, about 2 tbsp (30 ml)
- 2–3 large banana leaves, cleaned and softened (warmed briefly over flame or blanched)
- 2 tbsp (30 ml) coconut oil
- 1 sprig fresh curry leaves
- 2–3 green chilies, slit
Marinade / masala paste:
- 6 small shallots, roughly chopped
- 6 cloves garlic
- 2 in (5 cm) piece fresh ginger, peeled and chopped
- 2 tbsp (30 ml) vinegar or 1 tsp (5 g) tamarind paste diluted in 1 tbsp (15 ml) water
- 2 tsp (10 g) Kashmiri red chili powder or mild red chili powder
- 1 tsp (5 g) coriander powder
- 1/2 tsp (1 g) black pepper, freshly ground
- 1/4 cup (25 g) grated fresh coconut or dessicated coconut (optional but authentic)
- 1 tbsp (15 ml) coconut oil (for the paste)
To finish:
- 1–2 small shallots, thinly sliced
- Extra curry leaves and a drizzle of coconut oil for basting
- Lemon wedges for serving

Instructions

1. Rinse and pat the fish dry. Rub salt, turmeric, and lemon juice over the fish inside and out; set aside 15 minutes.
2. In a small skillet, heat 1 tbsp (15 ml) coconut oil and lightly sauté the chopped shallots until soft. Cool slightly.
3. In a blender or mortar and pestle combine the sautéed shallots, garlic, ginger, red chili powder, coriander powder, black pepper, grated coconut (if using), and vinegar/tamarind mixture; add 1 tbsp (15 ml) coconut oil and grind to a smooth, slightly coarse paste with a little water if needed.
4. Spread half the paste inside the butterflied fish and the rest over the outside; tuck a few curry leaves and slit green chilies inside the cavity. Let marinate 30 minutes to 2 hours in the refrigerator for deeper flavor.
5. Soften banana leaves by passing briefly over a low flame or dipping in hot water and wiping clean. Lay a leaf flat, spoon a little oil in the center, place the fish on top, scatter sliced shallots and a few more curry leaves, then fold the leaf securely around the fish and tie with kitchen twine or secure with toothpicks.
6. Heat a large heavy skillet or griddle over medium-high heat and add 2 tbsp (30 ml) coconut oil. Place the wrapped fish seam-side down and cook, covered, for 6–8 minutes until the leaf chars slightly and steams the fish inside.
7. Flip the packet and cook another 6–8 minutes, basting occasionally with oil and any remaining paste, until the fish is cooked through and flakes easily with a fork.
8. Remove from heat, open the banana leaf at the table or unwrap carefully, drizzle with a little extra coconut oil and serve hot with lemon wedges and steamed rice or tapioca.