Meen Pollichathu — Samaiyal

Spicy roasted fish in banana leaf with a fiery masala coating — a street food favourite along Kerala and Tamil Nadu coasts.

Ingredients

Clean fish: Take 2 whole pomfret or 4 pearl spot fish. Clean, descale and make deep cuts on both sides.
Make marinade: Blend 4 dried red chillies, 1 tbsp coriander seeds, 6 garlic cloves, 1-inch ginger and 1 tsp fennel with water to a thick paste. Apply generously all over fish. Marinate 30 minutes.
Prepare coconut stuffing: Mix half cup fresh grated coconut, sliced shallots, slit green chillies and curry leaves.
Wilt banana leaf: Pass a large banana leaf over a direct flame for a few seconds until pliable and soft.
Arrange for wrapping: Place some coconut stuffing on the leaf, lay the marinated fish on top, add more stuffing on top of fish.
Wrap and tie: Fold the banana leaf tightly over the fish tucking in the sides. Tie firmly with kitchen string.
Heat tawa: Heat a flat tawa on medium heat.
Cook first side: Place parcel on tawa and cook 12-15 minutes. The leaf will char slightly — this is normal.
Flip and cook other side: Turn parcel and cook another 12-15 minutes until both sides are charred.
Open and serve: Carefully open the banana leaf parcel at the table — the fish inside is moist and fragrant. Serve with rice and simple stir fry.