Meen Pollichathu

Storing and Planning Ahead

Best eaten straight away. Keeps in the fridge for 1 day.

How to Make Meen Pollichathu

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1. Rub the fish with the turmeric, first 1/2 tsp salt and lemon juice and leave for 15 minutes.

   Mark done Start 15 min timer

2. Heat the oil, add the curry leaves and shallots and cook for 6 minutes until golden. Add the ginger and garlic paste, green chillies and spices, then the tomatoes and second 1/2 tsp salt. Cook for 12 minutes until thick and the oil separates. Cool for 5 minutes.

   Mark done Start 6 min timer

3. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Spread half the masala over four pieces of leaf or foil, lay on the fish and cover with the rest.

   Mark done

4. Fold into sealed parcels. Cook on a tray for 25 minutes until the fish flakes.

   Mark done Start 25 min timer

Tips for Success

• Pass banana leaves over a flame for a few seconds so they do not crack.
• Cook the masala until nearly dry.
• Open the parcels at the table for the best scent.

Serving Ideas

Steamed rice · Kerala parotta · Lemon wedges · Cucumber salad

If You're Missing Something

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Questions About Meen Pollichathu

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.