MEEN POLLICHATHU - KERALA KALLU SHAPPU STYLE

     Memories of Taste, Smell & Food carries a long way. Almost all food carries a nostalgia and reminiscence for me...
     It is literally years I had stayed for a long period of time in KERALA, since my childhood and last month I got a chance to stay in Kerala for long 15 days, but it was for an Ayurvedic treatment for my eye condition.  A wonderful experience overall, with food restrictions, medications and therapies and most of all what I loved about the place was, its serenity and friendly people.
     But as for FOOD, I couldn't eat any of Kerala's delicacy.  To match all my brooding, way back home, we had our lunch at a KALLU SHAPPU - TODDY SHOP , 'Chanakyan's Kindangu' in Thripunithara. The food was extremely appetizing, tasty and all the more I was able to succumb my urge for NAADAN BAKSHANAM.
     I would surely say that their KARIMEEN POLLICHATHU is worth a try along with a long list of local delicacies.  But their Meen Pollichathu caught my taste instantaneously. I was so overwhelmed that I appreciated the cook and got the recipe from her.  The moment I was home, the same week I prepared the dish in their style and it was a tremendous hit at home.
    Meen Pollichathu is an authentic Kuttanaadan(Allapuzha) Dish.  A place which is famous for Backwaters and Houseboats. In this unique recipe fish is marinated with a rich blend of hot spices,wrapped in a banana leaf and then grilled on a hot griddle traditionally.


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Cuisine : Kerala (India)
Course : Side Dish
Difficulty : Medium
Serves : 2
Author : SM

Preparation Time : 15 - 20 Minutes
Marination Time : 30 Minutes to 1 Hour
Cooking Time : 20 - 30 Minutes.


For more KERALA KALLU SHAPPU RECIPES, Click here...

HOW TO COOK MEEN POLLICHATHU - KERALA KALLU SHAPPU STYLE

 

INGREDIENTS :

METHOD :

• Clean the fish and draw 3-4 incisions with a sharp knife all over the fish.
• Marinate the fish he ingredients mentioned under 'To Marinate' and keep it aside for 30 minutes - 1 hour.
• Heat oil in a pan and fry the fish on medium low flame until it's fried on both sides.
• Remove from oil and drain it on a paper towel.
• Finely slice Onions, crush Ginger & Garlic, and slit Green Chillies length wise and keep it aside.
• Heat oil in a pan, fry the Cashew Nuts and Raisins. Remove them from oil and allow it to drain on a paper towel.
• In the remaining oil, saute finely sliced Onions, Green Chillies and crushed Ginger & Garlic until onions are caramelized.
• Add Turmeric Powder and Red Chilli Powder to the above and fry for a while in very low flame or until raw flavour goes.
• Grind Tomatoes into a fine paste and pour it into the above mix.
• Allow this to cook on low flame until oil separates from the mix.
• Add Salt, Tamarind and a Tspn of Sugar to the mix and cook in low flame for few minutes.
• Add fried Cashew Nuts and Raisins and mix well.
• Wash the Banana Leaves and soften them*.
• Lightly brush cooking oil over the softened banana leaves.
• Spread the sauteed Masala over the banana leaves.
• Place the fried fish over the masala.
• Spoon in some more masala over the fish.
• Fold the Banana Leaves into a nice packet and secure them by tying it with a  Kitchen Twine or Banana Fibre.
• Place this on a hot griddle and cook for 5-7 minutes on one side.
• Flip it up and cook again for 5-7 minutes.
• Follow the suit for the other piece of fish too.
• Before serving, open the banana leaves and drizzle some lime juice over it.
• Garnish Meen Pollichathu with Onions and Green Chillies if preferred.
• Meen Pollichathu goes well with Kerala Rose Matta Rice, Kappa Puzhungiyathu etc.,

NOTES:

• Any type of fish- small/big variety can be used for this recipe.
• I have prepared the dish with white Pomfret, even fish pieces can be used for the purpose.
• This recipe tastes great with Karimeen/ Pearl Spot Fish.
• Adjust spices as per your taste and fish’s size.
• Using coconut oil gives an authentic taste to Meen Pollichathu.

*How to Soften Banana Leaves :

• Banana Leaves are quite stiff and they tend to break over the lines when you pack them as such.  so it's important to soften them before using them as wraps or while packing food items.
• Before using the banana leaves in cooking, rinse them and then wipe it dry.
• Wipe in the same direction as the lines on the leaf otherwise it may tear. 
• Wash them and then pat dry the leaves with a dry and clean kitchen/paper towel.
• Pass it over the flame of a gas stove or a hot electric burner. 
• This will slightly wither the leaf and make it easy to handle.
• If you find that the leaves are too small to wrap or cook use a small piece as a patch or to make up the difference. 
• Banana leaves self-seal when heat is applied to it.
• You can refrigerate - cut, washed and dried Banana Leaves in a zip lock plastic bags up to 2-3 days.

FEW OTHER KALLU SHAPPU GRUBS:

Kappa Puzhungiyathu
Kappa Ularthiyathu Nadan Fish Fry