Meen pollichathu kerala style
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Meen pollichathu recipe

Fish pollichathu recipe 
Prep Time1 hr
Cook Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Side Dish
Cuisine: Kerala cuisine
Keyword: fish fry, fish recipes, kerala recipes, non veg recipes, popular recipes of kerala
Servings: 2 whole fish
Author: Jinoo Jayakrishnan
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  • 2 no whole fish
  • 4-5 tbsp Coconut oil - For shallow frying fish and for masala
  • salt to taste
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1/2 tsp chilli powder
  • 2-3 tbsp tamarind water
  • 1/2 cup coconut milk
  • 2 no banana leaf

to grind for marination

  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tbsp pepper powder
  • 1 tsp salt
  • 1 no lemon
  • 1 sprig curry leaves
  • 1 tsp ginger garlic paste

Fried Coconut mix

  • 1/4 cup coconut grated
  • 2 sprig curry leaves
  • 1 pinch pepper powder

To crush coarsely

  • 1.5 cups small onions
  • 6-7 no garlic
  • 1 no green chilli


  • Firstly grind everything given under " to grind for marination". Apply it over the clean and slit fish on both sides. marinate for 30 minutes to 1 hour. 
  • Heat coconut oil for shallow frying and fry the fish on both sides until toasted. 
  • Take it out to a plate and keep aside until use. 
  • Heat coconut oil in another pan and fry the grated coconut until golden brown and add curry leaves and pepper powder. Mix well and strain it to a bowl until use. 
  • In the same pan, coarsely grind onions, garlic, and green chilli and add to it.  Fry until pale. 
  • Season with salt, turmeric powder, chilli powder, coriander powder and fry well until raw smell leaves. 
  • Pour in tamarind water. Mix well until thick. 
  • Spread the masala all over the pan. Place the fried fish over the masala. 
  • Gently pour in the coconut milk all over the fish and masala. Close and cook until the coconut milk is absorbed. 
  • Open and pack the fish with the masala. 
  • Wilt a banana leaf in fire and place the fish on it along with the masala. 
  • Also, wither some fried coconut mix over it. Pack the banana leaf on all sides and secure it with a knot. 
  • Place the packed banana leaf on the pan and cook it for 10 minutes on both sides. 
  • Serve fresh and hot with sliced onions, tomatoes and lemon wedge.