Description
A representative specialty of Kerala's backwaters, coating white fish with rich spice paste, wrapping in banana leaves, and steam-baking on a griddle.
Restaurants serving Fish Pollichathu
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White fish
- Onion
- Tomato
- Garlic
- Ginger
- Turmeric
- Red chilies
- Black pepper
- Fennel
- Curry leaves
- Coconut oil
- Banana leaf
- Salt
Instructions
- Season white fish (fillet or whole) with turmeric, red chilies, salt, lemon juice; bare-bake both sides briefly in a pan.
- Fry onions, tomatoes, garlic-ginger, black pepper, fennel, curry leaves to make a rich masala paste.
- Place masala paste and fish on a lightly roasted softened banana leaf, wrap and tie with twine. Place on a griddle (or pan), steam-bake slowly on both sides while pouring coconut oil to finish.
Learn more Spice, substitutes, tips
Key spices
Fresh green aroma of banana leaves and sweet smell of coconut oil
Substitutes at Japanese supermarkets
Salmon or mackerel (sub as aluminum foil wrap-bake with easily available fish)
Pairing
Indica rice、Cold beer
Trivia
[Hardcore] 'Pollichathu' means 'wrap-baked' in Malayalam. The banana leaf aroma transfers to the fish during steam-baking, creating the ultimate flavor. The highest feast always served on Kerala's houseboats.
Eating tips & etiquette
[Unique Eating] Open the banana leaf at the table, bathe your whole face in the rising steam and spice aroma, then top rice with the flaking fish meat to eat!
Allergen
Seafood