Meen Pollichathu – Kerala-Style Fish in Banana Leaf

Steps

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1. 1
   Clean the fish thoroughly and remove scales and innards. Make light scoring cuts on the fish body to help the marinade penetrate evenly.
   ▶ ≈0:00
2. 2
   In a bowl, combine ginger-garlic paste, corn flour, lemon juice, salt, chilli powder, coriander powder, and turmeric powder. Add water as needed to create a smooth marinade paste.
   ▶ ≈1:37
3. 3
   Coat the fish evenly with the marinade, making sure all surfaces are well covered. Let it rest briefly to absorb the flavors.
   ▶ ≈2:37
4. 4
   Heat oil in a pan and sauté chopped onions, ginger-garlic paste, and curry leaves until fragrant.
   ▶ ≈2:55
5. 5
   Add chopped tomatoes and cook until completely softened and broken down.
   ▶ ≈3:09
6. 6
   Stir in chilli powder, coriander powder, and turmeric powder. Mix well and cook briefly until the spices are fully incorporated.
   ▶ ≈3:19
7. 7
   Adjust salt to taste. Pour in fresh coconut milk and stir well. Bring to a boil and simmer until the oil begins to separate from the gravy, about 3–5 minutes.
   ▶ ≈3:36
8. 8
   Trim banana leaves to size and soften them slightly. Place the marinated fish on a banana leaf and pour some of the curry gravy over it.
   ▶ ≈4:28
9. 9
   Fold the edges of the banana leaf inward to completely enclose the fish and sauce, creating a sealed parcel.
   ▶ ≈6:17
10. 10
    Place the wrapped fish parcels in the remaining curry gravy on a cooking vessel. Cook over medium heat, turning the parcels every 5 minutes. Total cooking time is about 10 minutes until the fish is cooked through and the flavors are well combined.
    ▶ ≈6:59
11. 11
    Garnish with fresh coriander leaves. Unwrap and serve hot with the aromatic gravy.
    ▶ ≈7:25