Meen Polichathu (fish)

Fish in all forms is a welcome treat. My dad loved fish and loved experimenting with it as well. Meen polichathu needs live embers of flame to make it delightful. It is best with its smoky taste.

Since it is almost impossible to do that at home now, I use the regular oven instead and a large earthen pot to infuse the smoky flavour. I do hope you enjoy trying this technique.

Total votes: 682

Sindu Aven's Secret Indian Recipe !

Preparation Time: 
3 hours
Cooking Time: 
45 minutes


Fish - 6 fleshy Pomfrets
Ginger-Garlic Paste - 1 tablespoon
Red chilli powder - 1 tablespoon
Corriander powder - 1 tablespoon
Pepper - 6
Fennel seeds - 1/2 teaspoon
Curry leaves (Fresh) - 10
Turmeric powder - 1/2 teaspoon
Lime - 1
Salt to taste
Additional requirements
Banana Leaves
Toothpick / Thread
2 pieces of charcoal
Clean and wash the fish. Using a sharp knife draw two horizontal lines across the fish cutting into the flesh.
Apply lime on the fish surfaces and keep aside.
Grind the ginger-garlic, red chilli powder, corriander powder, pepper, fennel seeds, curry leaves, turmeric powder and salt to a thick smooth paste.
Apply the same on the fish and leave to marinate for 2 hours in the refrigerator.
Pre heat the oven to 180C.
Wrap each individual pomfret into a banana leaf and use a toothpick or a thread to hold in place.
On a baking tray, lay the banana leaf fish to bake for 15 minutes.
Turn the wrapped fish over and bake another 10 minutes. Make sure you open one leaf to check that all the fish is moist, cooked and has no excess moisture. If there is any excess moisture, bake for another 10 minutes or till dry.
Transfer the wrapped fish to an earthen pot and drop two red hot embers of charcoal (you can pre heat this on a naked flame - use non slippery tongs!) into it. Keep it covered. Keep a window open so that your eyes don't water and the kitchen is not smoky!
Serve when hot and with the wrapping.
You could serve either green chutney, or onion rings, or mustard dip on the side.