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Meen Varuthu Pollichathu


  • Fish of your choice – 3 or 4
  • Shallots – 1 cup (sliced) / Onions – 2 (sliced)
  • Tomato – 2 (chopped)
  • DH Ginger Garlic Paste – 2 tbsp
  • DH Turmeric Powder – ½ tsp
  • DH Pepper Powder – 2 tsp
  • DH Chilli Powder – 1 tsp
  • DH Fennel (saunf / perinjeerakam) – ½ tsp
  • DH Jeera (cumin) – ½ tsp
  • DH Fenugreek – ¼ tsp
  • DH White Vinegar – 2 tsp
  • Curry leaves – 2 sprigs
  • Coconut oil – as required
  • Salt – to taste
Dry fry fennel seeds, cumin seeds and fenugreek till the mix becomes fragrant. Grind this into a fine powder. Marinate the cleaned fish with chilli powder, turmeric powder and salt. Fry lightly (half-cooked). To this oil, add curry leaves, shallots/ onions, ginger-garlic paste and salt. When this starts frying, add all the dry masalas (including the powdered seeds) and sauté well on slow heat. Add half a cup of water and reduce the gravy till thick. On a piece of banana leaf, spread some masala. Place the fish and cover with some more masala. Make a packet out of the banana leaf and tie it with a string to secure it. Heat some oil in a griddle or a non-stick pan. Place each packet and cook both sides till the banana leaf turns brown.
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