Meen Pollichathu with Matta Rice

Instructions

1. 1

   Marinate the Fish (20 minutes)

   • Clean the fish pieces and pat them dry. Make 2-3 shallow diagonal slits on both sides of each piece.
   • In a small bowl, combine 1 tbsp Kashmiri red chili powder, 0.5 tsp turmeric powder, 1 tsp black pepper powder, 1 tsp salt, and 1 tbsp lemon juice to form a thick paste.
   • Rub this marinade paste all over the fish, ensuring it gets into the slits.
   • Set aside to marinate for at least 20 minutes.
2. 2

   Shallow-Fry the Fish (5-6 minutes)

   • Heat 3 tbsp of coconut oil in a wide, non-stick pan over medium heat.
   • Carefully place the marinated fish in the hot oil. Fry for 2-3 minutes per side until lightly browned and about 50% cooked.
   • Remove the partially cooked fish from the pan and set aside on a plate.
3. 3

   Prepare the Masala (10-12 minutes)

   • In the same pan with the leftover oil, add the finely chopped shallots. Sauté for 5-6 minutes until they become soft and translucent.
   • Add the chopped ginger, garlic, slit green chilies, and curry leaves. Sauté for another 2 minutes until fragrant.
   • Reduce the heat to low. Add the spice powders: 0.5 tbsp Kashmiri red chili powder, 0.5 tsp turmeric powder, and 1.5 tsp coriander powder. Stir and cook for 1 minute.
   • Add the tamarind paste and the remaining 0.75 tsp of salt. Mix well and cook for 2-3 minutes until the masala thickens and oil begins to separate from the sides.
4. 4

   Assemble the Parcels (5 minutes)

   • To make the banana leaves pliable, gently run them over a low open flame for a few seconds until they turn a darker green and become soft. This prevents tearing.
   • Place a wilted banana leaf, shiny side up, on a flat surface. Spread a generous spoonful of the prepared masala in the center.
   • Place one piece of shallow-fried fish on top of the masala.
   • Cover the fish completely with another spoonful of masala.
   • Fold the banana leaf neatly from all four sides to create a sealed rectangular parcel. Secure it with kitchen twine or a strip of banana leaf fiber.
   • Repeat this process for all the fish pieces.
5. 5

   Cook the Parcels (15-16 minutes)

   • Wipe the pan clean or use a flat tawa. Heat the remaining 3 tbsp of coconut oil over medium-low heat.
   • Place the wrapped fish parcels on the tawa.
   • Cover and cook for 7-8 minutes on one side. The leaf will darken and become aromatic.
   • Flip the parcels carefully and cook for another 7-8 minutes on the other side.
   • The fish will finish cooking by steaming inside the leaf, absorbing all the flavors of the masala.
6. 6

   Serve

   • Remove the parcels from the pan. Serve hot, allowing each person to unwrap their own parcel to enjoy the incredible aroma.
   • This dish pairs exceptionally well with steamed rice, appam, or Kerala parotta.