Spicy Baked Fish in banana leaves (Meen Pollichathu)
 
Prep time
Cook time
Total time
 
Whole Mackerel lightly pan fried and then coated with an onion and spice mixture and baked wrapped in banana leaves resulting in a fish that is crispy fried outside and moist and flaky on the inside
Author:
Recipe type: Main course
Cuisine: Kerala, Indian
Serves: 4
RecipeIngredients
  • 4 Whole Mackerel or any other fish (cleaned from inside, you can retain head or cut it off)
  • 1 tbsp coconut oil for frying
For the marinade:
  • ½ tsp turmeric powder
  • ½ tsp sea salt
  • ½ tsp red chili (cayenne pepper)
  • 1 tsp coconut oil (melted)
for the onion masala:
  • 1 tbsp extra virgin coconut oil
  • 2 medium onions, thinly sliced
  • 2 large cloves of garlic, chopped fine
  • one 2 inch piece of fresh ginger, chopped fine
  • 1 green chili, slit length wise
  • 6-8 fresh curry leaves
  • ½ tsp sea salt
  • ½ tsp turmeric
  • ½ tsp red chilli (cayenne pepper)
  • ½ tsp coriander powder
  • ½ tsp garam masala(optional)
  • 1 small piece of kodampuli/kokum soaked in ¼ cup warm water (optional)
  • 1 tsp apple cider vinegar
  • 2 fresh or frozen(thawed) banana leaves, washed and wiped dry
RecipeInstructions
  1. Clean the fish and make cuts on it horizontally with a knife so that the marinade can creep inside.
  2. Mix all the ingredients listed under marinade in a small bowl and coat each fish with the marinade paste lightly.
  3. Heat a frying pan with coconut oil. When hot add the marinated fish and cook on medium to high heat for about 2 minutes on each side so as to get a crispy skin(Do not overcook). Keep the fried fish aside.
  4. Preheat oven to 400 deg F (or 200 deg C)
  5. In the same frying pan, add the rest of the coconut oil and heat. When hot, add the sliced onions and sauce for about 2-3 minutes until they begin to soften.
  6. Add the garlic, ginger, the green chili and curry leaves. Saute for another 2-3 minutes.
  7. Next add all the spice powders and sauce for another minute.
  8. Add the kodampuli with the water (if adding or just add plain water) and the vinegar and cover and cook for about 2 minutes until you see the oil separating off. Turn heat off.
  9. Take each banana leaf and cut in half so you have 4 pieces.
  10. Place a fish inside the center of each piece and place some of the onion and spice mixture over it to cover it. Wrap the leaf edges to form a packet (you can use a string or toothpicks to make parcels)
  11. Place all the parcels on a baking tray and bake in the oven at 400 deg f (200 deg c) for 20 minutes.
  12. Serve warm right out of the oven. Garnish with red onions and lime wedges!
Notes
Kokum/Kodampuli is optional - it gives an additional tangy flavor to the dish but vinegar alone is sufficient too.
For AIP version, skip cayenne, coriander and garam masala.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/05/spicy-baked-fish-banana-leaves-meen-pollichathu.html