Best Easy Meen Pollichathu Recipe

Pat the fish fillets dry and rub them with lemon juice, 0.5 tsp salt, turmeric, and half the chili powder. Leave to marinate for at least 20 minutes.

Heat coconut oil in a skillet over medium heat. Add ginger garlic paste and sauté for 1 minute until fragrant, careful not to burn.

Add sliced onions and curry leaves; cook over medium-high heat until the onions are soft and slightly browned, then add chopped tomato. Sprinkle remaining chili powder, black pepper, and remaining salt.

Cook the mixture on medium heat until tomatoes soften and oil starts separating, stirring often to prevent sticking. Remove from heat and let cool slightly.

Wilt banana leaves over open flame or in a dry skillet to make them pliable. Place each marinated fish fillet on a banana leaf, spoon the cooked masala over the top, and fold the leaf to seal.

Heat a clean skillet or tawa over low-medium heat. Place the wrapped fish packets, seam side down, and cook covered for 10–12 minutes per side, flipping once, until the fish is cooked through and tender but still moist.

Remove from heat and rest for a few minutes before unwrapping. Serve hot in the banana leaf for maximum aroma.