Meen Pollichathu | Fish Pollichathu | Kerala Recipes | Lunch Recipes | Dinner Recipes | Cookd

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Meen Pollichathu is a spicy and delicious #AuthenticKeralaDish. This #PanfriedMeenPollichathu is made using fish (pomfret/pearl spot), shallots, coconut milk, and tomato. You can now make this #MeenPollichathu with Cookd’s simple recipe and serve it. Do try this recipe and share your feedback with us.

Meen Pollichathu Recipe:
Fish (Pearl Spot/Pomfret) – 400 grams
Banana Leaf
Garlic (finely chopped) – 1 tbsp
Curry Leaves – 20 nos
Coconut Oil – 1 tbsp + 2 tbsp

Red Chilli Powder – 2 tsp
Turmeric Powder – ¼ tsp
Salt – ¾ tsp
Black Pepper Powder – ½ tsp
Ginger Garlic Paste – 1 tbsp
Lemon Juice – 1 tbsp
Coconut Oil – 1 tbsp

Coconut Oil – 2 tbsp
Shallots (sliced) – ½ Cup
Ginger (finely chopped) – 2 tsp
Garlic (finely chopped) – 1 tbsp
Green Chilli (chopped) – 1 tbsp
Curry Leaves – 20 nos
Kashmiri Chilli Powder – 2 tsp
Coriander Powder – 1 tsp
Turmeric Powder – ¼ tsp
Black Pepper Powder – ½ tsp
Salt – ½ tsp
Tomato (finely chopped) – ½ Cup
Coconut Milk – ½ Cup
Vinegar – ½ tsp

Cooking Instructions:

1. Mix all the ingredients for the marination into a smooth paste.

2. Make slits on the fish. Apply the spice paste generously over the fish.

3. Heat coconut oil and fry the fish on medium-high heat until it turns slightly crisp on the outside. It does not have to be fully cooked at this stage. The time would vary depending on the size of the fish. Set aside the fish.

4. Heat oil in another pan. Add the shallots, ginger, garlic, curry leaves, and green chilli. Saute until the shallots turn translucent.

5. Add all the spice powders and salt. Add the tomatoes and saute until it turns mushy.

6. Add the coconut milk and vinegar. Saute just until it turns into a thick paste. Set aside.

7. Heat the banana leaf over a direct flame to make it flexible and to prevent tearing.

8. Spoon some of the prepared masala onto the centre of the banana leaf. Place the fish on it and then cover it again with more masala. Fold in the sides of the leaf and tie it tightly using a banana fiber/kitchen twine.

9. Heat oil in a pan/tawa and cook the fish, covered, on low heat for 4-5 minutes on each side.

Cooking Tips:

1. The most preferred fish for this dish are Pearl Spot (Karimeen) or Pomfret. However, you can also use any small whole fish or slices of large fish for this recipe.

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