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Meen Pollichath /Fish in Banana Leaves With Raw Masala – A Healthier Option

If you ask any keralite about one dish you should try if you are ever in Kerala, he would most probably say it’s ‘Meen Pollichath / Fish cooked in Banana leaves’, traditionally made with Karimeen or Pearl spot fish.

It is one of the ever green dishes of Kerala. Basically we clean the fish, marinate and fry. Then wrapped in banana leaves with a gravy and cooked in a tava or a pan for few minutes. With the flavor a of banana leaves and the beautiful fish cooked in a gravy, it is just lip smacking good. I am drooling while writing this down here.

Well, in this recipe, Since I had some banana leaves at home and few pieces of king fish, which is one our favorite fish to cook with , I wanted to make something similar to the traditional fish pollichath, but without much of mess in my kitchen. So I omitted the frying and sauteing the gravy part and decided to cook the fish with a raw masala.

All I had to do was blend all the ingredients, marinate the fish for atleast 30 mins. Place it on banana leaves,  few slices of tomato to keep the moisture, wrap it and cook it on medium high flame for 15 minutes turning once in between.

And that’s all, a beautiful dish is ready to go with your rice or roti. What I like about this recipe is that it is very healthy, not much of cutting and chopping and requires very less time. Bon Appetite!


Fish Pollichath /Fish Cooked in Banana Leaves with Raw Masala

Fish Pollichath /Fish Cooked in Banana Leaves with Raw Masala


  • 2 big pieces King Fish
  • 10 Dry Red Chillies Soaked in Water
  • 1/3 Cup Chopped Shallots
  • 1 Tbsp Chopped Ginger
  • 1 Tbsp Chopped Garlic
  • 1 Tbsp Oil
  • 1 Tsp Crushed Black Pepper
  • 1 Tsp Turmeric Powder
  • Few Curry Leaves
  • Squeeze of half Lemon
  • Salt as needed
  • Banana Leaves
  • 1 Tomato Sliced


  • Clean and dry pat the fish pieces.
  • Apply 3/4 Tsp Turmeric on both the sides of the fish and keep it aside.
  • In a mortar and pestle or a blender, add shallots, ginger, garlic, curry leaves, red chillies, black pepper, 1/4 tsp turmeric powder and give a quick blend. We need to see the bits and pieces of the ingredients. That is the reason why I used the chopped ingredients before putting it in the blender.
  • Add lemon juice, coconut oil and salt as needed. Mix well.
  • Take two sheets of banana leaves and place the fish on it.
  • Apply the spice mixture on the fish pieces.
  • Place few slices of tomato and wrap the banana leaves and seal with cooking twine or the banana leaf twine itself.
  • Heat a pan on medium high flame and place these pockets and cover.
  • Cook it for 15 minutes turning once in between.
  • Serve hot with some rice or roti.
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14 Comment

  1. In Kannur, my sis-in-laws prepare fish fry like this. But not wrapped…It acts like a non-stick layer..and the fish fry gets the flavor of leaf as well..

    Wrapped ones will absorb more flavor i believe… Looks delish!!!

  2. No one can go wrong with a fish dish out of Kerala, right? This looks too easy to make, only 15 minutes to cook? I’ve got to attempt try and make this… or wait for you to invite me. hehehehe

    Thanks for sharing Jishma!!

  3. Reading this post makes me want to try this! I once won the veart of my in laws( yeah, I mean it) making them a green mazala based meen pollichath. I love the smell of cooked banana leaf! The pictures look nice!

  4. You do such a fabulous job of making home cooking look glamorous! This makes me want to go in the kitchen and make a glorious mess (haha) and hope that it turns out half as good as your photos!

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