Meen Pollichathu with Rice
Spicy fish, pan-fried in banana leaves, served with fluffy rice.
⏱️ 55 min🍽️ Serves 1
🔥 450 kcal💪 35g protein🍚 50g carbs🥑 13g fat🌾 4g fibreper serving
📲 Share
servings
Ingredients
- 🐟4 mackerel fillets
- 🧄2 tbsp ginger-garlic paste
- 🧅1 onion, finely sliced
- 🌶️2 green chilies, slit
- 🧡½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 tsp coriander powder
- 🥥½ cup coconut milk
- 🍋2 tbsp lemon juice
- 🍌4 banana leaves
- 🥥2 tbsp coconut oil
- 🍚2 cups basmati rice
- 🧂 salt, to taste
Pro tips
- Ensure your banana leaves are fresh and not torn to prevent the masala from leaking.
- Adjust chili powder to your spice preference; for more heat, add an extra green chili.
- Any firm white fish can be substituted for mackerel, such as seer fish or pomfret.
- For an extra smoky flavor, grill the parcels instead of pan-frying.
Method
- 1Wash and pat dry the mackerel fillets. Marinate them with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 1 tbsp lemon juice. Set aside for 15 minutes.
- 2Heat 1 tbsp coconut oil in a pan. Sauté sliced onions, green chilies, and the remaining ginger-garlic paste until onions are translucent.
- 3Add the remaining turmeric powder, red chili powder, coriander powder, and a pinch of salt. Cook for 2 minutes, then stir in coconut milk and remaining lemon juice. Simmer for 5 minutes until thickened.
- 4Lightly char the banana leaves over a flame to make them pliable. Place a fillet on each leaf, top with a generous spoonful of the prepared masala, and fold the leaf to form a parcel. Secure with kitchen twine if needed.
- 5Heat the remaining coconut oil in a pan. Place the banana leaf parcels in the pan and cook on medium heat for 8-10 minutes on each side, until the fish is cooked through.
- 6Meanwhile, cook the basmati rice according to package instructions until fluffy.
- 7Serve the Meen Pollichathu parcels hot with a side of steamed basmati rice.