If you love spicy and flavorful South Indian food, then dishes like Fish pollichathu, Malabar Fish Curry, and Chicken Ularthiyathu are a must-try! Pollichathu means grilled or roasted, where fish or chicken is wrapped in a banana leaf and cooked for a smoky taste. The best fish for this is Karimeen (Pearl Spot Fish), but Pomfret and Seer Fish also work well. Malabar Fish Curry is a tangy, coconut-based dish, while Chicken Ularthiyathu is a dry, roasted chicken full of bold spices. These dishes are not just tasty but also healthy, packed with Omega-3 and protein. A perfect way to enjoy the rich flavors of Kerala! 😍🔥
Ingredients
| Ingredients | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Kashmiri Chilli Powder | 0.5 tsp | 1 tsp | 2 tsp |
| Garam Masala Powder | 0.5 tsp | 1 tsp | 2 tsp |
| Ginger Garlic Paste | 0.5 tbsp | 1 tbsp | 2 tbsp |
| Turmeric Powder | 0.5 tsp | 1 tsp | 2 tsp |
| Black Pepper Powder | 0.5 tsp | 1 tsp | 2 tsp |
| Salt to taste | As needed | As needed | As needed |
| Lemon Juice | 1 tbsp | 2 tbsp | 4 tbsp |
| Curry Leaves (finely chopped) | ½ sprig | 1 sprig | 2 sprigs |
| Coconut Oil (for frying) | 2 tbsp | 4 tbsp | 8 tbsp |
For Meen Pollichathu Masala
| Ingredients | 0.5 kg | 1 kg | 2 kg |
|---|---|---|---|
| Coconut Oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Curry Leaves | 1 sprig | 2 sprigs | 4 sprigs |
| Onion (finely chopped) | ½ large | 1 large | 2 large |
| Green Chilli (finely chopped) | ½ no | 1 no | 2 no |
| Ginger Garlic Paste | 0.5 tbsp | 1 tbsp | 2 tbsp |
| Tomato (finely chopped) | ½ large | 1 large | 2 large |
| Kashmiri Chilli Powder | 0.5 tbsp | 1 tbsp | 2 tbsp |
| Turmeric Powder | 0.5 tsp | 1 tsp | 2 tsp |
| Coriander Powder | 0.5 tbsp | 1 tbsp | 2 tbsp |
| Black Pepper Powder | 0.5 tsp | 1 tsp | 2 tsp |
| Salt to taste | As needed | As needed | As needed |
| Coconut Milk | 2 tbsp | ¼ cup | ½ cup |
| Tamarind Pulp + Water | 1 tsp + 2 tbsp | 2 tsp + ¼ cup | 4 tsp + ½ cup |
| Coriander Leaves (optional) | 1 tbsp | 2 tbsp | 4 tbsp |
| Lemon (for serving – optional) | ½ tsp | 1 tsp | 2 tsp |
How to Make
Marinate the Fish
- Take the fish and apply all the marination ingredients listed above.
- Let it rest for 10 minutes while we prepare the masala.
Prepare the Masala
- Heat coconut oil in a pan.
- Add chopped onions, curry leaves, and green chilies. Stir and cook for 4-5 minutes until onions turn soft.
- Add ginger-garlic paste, salt, and turmeric powder. Mix well and cook for 2 minutes.
- Now, add chopped tomatoes and cook until they become soft and mushy.
- Add chili powder, coriander powder, black pepper powder, and mix well.
- Pour in tamarind water, stir, and cook for 3 minutes.
- Add coconut milk and cook for 2-3 minutes until everything blends well.
- Sprinkle fresh coriander leaves if you like, mix once, and turn off the heat. Set the masala aside.
Fry the Fish
- Heat coconut oil in a pan.
- Once the oil is hot, place the marinated fish in the pan.
- Fry on high heat for 3 minutes on each side until golden brown.
- Remove the fish carefully and set it aside on a plate.
Wrap the Fish in Banana Leaf
- Take a banana leaf and place it over a low flame for a few seconds until it softens. This makes it easier to fold.
- Spread a little masala on the center of the banana leaf.
- Place the crispy fried fish on top of the flavorful masala.
- Spread some more masala over the fish and sprinkle a few curry leaves.
- Wrap the banana leaf around the fish like a parcel and tie it with a thread or a banana fiber.
Cook the Wrapped Fish
- Heat a grill, tawa, or pan and apply a little coconut oil.
- Place the wrapped fish on it and cook for 3-4 minutes on each side. You can also grill it on an open flame or charcoal for a smoky flavor.
- Once done, remove from the heat.
Serving
Unwrap the fish and serve hot with a squeeze of fresh lemon juice for extra taste. Enjoy your delicious Meen Pollichathu! 😊
History of Fish Pollichathu
Fish Pollichathu is one of Kerala’s most iconic dishes, known for its deep flavors and traditional cooking method. The name “Pollichathu” means “roasted” or “grilled,” referring to the process of wrapping marinated fish in a banana leaf and slow-cooking it over a hot surface. This unique way of preparing fish has been passed down for generations, evolving over time while still holding onto its roots in Kerala’s coastal and backwater culture.
Origins and Traditional Roots
The origins of Fish pollichathu can be traced back to Kerala’s ancient fishing communities, particularly in the backwater regions of Alappuzha and Kottayam. Fishermen and local villagers, who relied on fresh seafood for their daily meals, developed this technique as a simple yet effective way to cook fish without losing its natural juices.
In earlier times, people in Kerala did not have access to modern cooking tools. Instead of metal pans, they used banana leaves as a natural wrapping, which not only protected the fish from burning but also infused it with a mild, earthy aroma. This method also made it easy to cook fish while traveling, as people could simply place the leaf-wrapped fish over hot charcoal or embers, allowing the fish to cook evenly in its own juices.
Banana leaves were widely available in Kerala due to the state’s tropical climate, and their natural anti-bacterial properties helped preserve the food for a longer time. Wrapping fish in banana leaves also ensured that the spices and flavors were locked in, creating a dish that was rich in taste and aroma.
Influence of the Spice Trade on the Dish
Kerala has a long history of being at the heart of India’s spice trade. Traders from Arab, Chinese, Portuguese, and Dutch backgrounds visited the Malabar coast, introducing new spices and cooking techniques. As a result, Fish pollichathu evolved over time, incorporating various spices that were once rare and expensive.
In its earliest form, the dish was very simple—fish marinated with just salt, turmeric, and coconut oil, then wrapped and cooked in banana leaves. However, as trade flourished, ingredients like black pepper, Kashmiri chili, coriander powder, and tamarind pulp started being added, enhancing the dish’s depth of flavor.
The inclusion of tamarind gave the dish a slight tanginess, while the addition of coconut milk created a rich and creamy texture that perfectly complemented the smoky flavors from the banana leaves. This blend of spices and ingredients made Fish pollichathu one of the most sought-after delicacies in Kerala’s cuisine.
Evolution of Fish pollichathu Over Time
While the traditional version of Fish pollichathu used Karimeen (Pearl Spot Fish), which is native to Kerala’s backwaters, over time, people started using different types of fish based on availability and personal preferences.
- Pearl Spot (Karimeen) – The most authentic and traditional choice, found mainly in Kerala’s freshwaters.
- Pomfret – A popular choice in coastal cities due to its soft texture and mild taste.
- Seer Fish (King Fish) – A meaty fish that holds spices well and is preferred in many restaurants.
- Mackerel & Sardines – Budget-friendly options that absorb the masala flavors beautifully.
Apart from the choice of fish, the cooking method also saw changes. Traditionally, the wrapped fish was placed on a clay pot (manchatti) over burning wood or charcoal, giving it a deep smoky flavor. However, in modern kitchens, people now use non-stick pans, ovens, and even air fryers to replicate the effect, though the original smoky taste is hard to achieve without the traditional method.
Fish pollichathu in Kerala’s Cultural Heritage
In Kerala, food is not just about eating—it is deeply connected to traditions, festivals, and community gatherings. Fish pollichathu is more than just a dish; it represents Kerala’s bond with the sea, its backwaters, and its rich culinary heritage.
- It is often served during Onam Sadya and special celebrations, especially in Christian and Muslim households.
- Many toddy shops (local palm wine taverns) in Kerala serve Fish pollichathu as a classic side dish, paired with freshly tapped toddy.
- The dish has also become a signature tourist attraction, with many travelers specifically seeking out Karimeen Pollichathu as part of their Kerala food experience.
(Fish pollichathu) Kerala’s government has even promoted Karimeen as the state fish, recognizing its cultural and economic significance.
Traditional Cooking vs. Modern Cooking
Although the traditional way of making Fish pollichathu involved wrapping the fish in banana leaves and slow-cooking it over charcoal, today’s versions offer more convenience.
- Traditional Cooking
- Fish is marinated and wrapped in banana leaves.
- Cooked over hot charcoal or firewood for an authentic smoky taste.
- Takes longer but enhances the natural flavors.
- Commonly cooked in clay pots or cast iron tawa.
- Modern Cooking
- Some people now use aluminum foil instead of banana leaves (but this changes the taste).
- Cooked in non-stick pans, electric griddles, or even microwaves.
- Faster cooking but lacks the earthy aroma of banana leaves.
- Some restaurants serve it as a gravy-based dish instead of the traditional wrapped version.
Despite these modern adaptations, the real taste of Fish pollichathu comes from slow-cooking it in banana leaves, just as it was done for generations.
Why Fish pollichathu is Still So Popular
Even after centuries, Fish pollichathu remains one of the most loved dishes in Kerala and beyond. The secret behind its popularity is its perfect balance of flavors—the spicy masala, the slight tanginess from tamarind, the richness from coconut milk, and the smoky aroma from banana leaves.
- It is a must-try dish for tourists visiting Kerala.
- It is enjoyed by seafood lovers worldwide and is now found in many Indian restaurants across the globe.
- Despite new cooking trends, many home cooks still prefer making it the traditional way, proving that some old recipes never lose their charm.
Conclusion
Fish pollichathu is not just a dish; it is a piece of Kerala’s history and tradition. It tells the story of Kerala’s fishing communities, its rich spice trade, and its deep-rooted cooking techniques. Whether cooked in a simple home kitchen or served in a fine-dining restaurant, the magic of Fish pollichathu lies in its flavors, aroma, and the love with which it is prepared.
FAQ’s
What is Pollichathu in English?
“Pollichathu” means roasted or grilled in English. It refers to a cooking style where food, usually fish or chicken, is wrapped in a banana leaf and cooked on a pan or grill.
Which Fish is Best for Pollichathu?
The best fish for Pollichathu is Karimeen (Pearl Spot Fish), which is commonly found in Kerala’s backwaters. Other good options include Pomfret, Seer Fish (King Fish), and Mackerel, as they absorb spices well.
Where is Karimeen Pollichathu From?
Karimeen Pollichathu is from Kerala, India. It is a famous dish from the Alappuzha and Kottayam regions, where fresh Pearl Spot fish is used.
How Do You Make Pollichathu Masala Fish?
To make Pollichathu Masala, first, fry onions, curry leaves, green chilies, and ginger-garlic paste in coconut oil. Then add tomatoes, spices (chili, turmeric, coriander, and black pepper), tamarind water, and coconut milk. Cook until thick, then apply it over fried fish and wrap it in a banana leaf before roasting.
What is Malabar Fish Curry?
Malabar Fish Curry is a spicy and tangy South Indian fish curry from Kerala. It is made with coconut, tamarind, and spices, giving it a rich flavor. It is usually served with rice or appam.
What is Chicken Pollichathu?
Chicken Pollichathu is the chicken version of Fish pollichathu. It is made by marinating chicken with spices, cooking it in masala, wrapping it in a banana leaf, and then roasting it for a smoky flavor.
What Type of Fish is Malabar?
“Malabar Fish” refers to various fish found in the Malabar coast (Kerala and Karnataka). Popular ones include King Fish (Seer Fish), Mackerel, and Pomfret. These are used in many Kerala-style fish dishes.
What is Salmon Fish?
Salmon is a cold-water fish found in oceans and rivers, mostly in North America and Europe. It is rich in Omega-3 fatty acids, making it very healthy. In India, it is not commonly found but is imported.
What Are the Health Benefits of Malabar Fish?
Malabar fish like Seer Fish and Mackerel are rich in protein, Omega-3 fatty acids, and vitamins. They help with heart health, brain function, and strong bones. Eating fish regularly is good for overall health.
Why is it Called Devil Chicken?
Devil Chicken is called so because it is very spicy. It is made with a fiery red masala using a lot of chili powder and pepper, giving it a hot and bold taste.
What is Chicken Ularthiyathu?
Chicken Ularthiyathu is a Kerala-style dry chicken roast. It is made by slow-cooking chicken with onions, coconut slices, and spices until the masala sticks to the chicken. It has a rich, slightly crispy texture.
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