Banana Leaf Fish Pollichathu

🔥 Prep

• Rinse the 500g pomfret fish, pat dry, and make 2-3 diagonal slashes on each side.
• In a bowl combine 1.5 tsp Kashmiri red chili powder, 0.5 tsp turmeric powder, 1 tsp salt, 1 tbsp lemon juice, and 50 ml water; mix to form a paste.
• Rub the paste inside and outside the fish, including the slashes; let marinate for 15 minutes at room temperature.
• While fish marinates, peel and finely chop the 150g shallots, dice the 100g tomato, grate the 1-inch ginger, mince the 6 garlic cloves, slit the 2 green chilies, and roughly tear the 15 curry leaves.
• Measure out 3 tbsp coconut oil and keep ready.
• Briefly pass each banana leaf over an open flame or on a hot skillet for 30 seconds per side until pliable and lightly charred; set aside.

🔥 Cook

• 1. Heat 2 tbsp of the coconut oil in a heavy-bottomed pan over medium heat.
• 2. Add the chopped shallots, grated ginger, minced garlic, slit green chilies, and torn curry leaves; sauté for 4-5 minutes until the shallots turn translucent and start to caramelize.
• 3. Stir in the diced tomato and cook for 3 minutes until it softens and releases its juices.
• 4. Sprinkle in the remaining 1 tsp coriander powder, 1 tsp black pepper, and 0.5 tsp fennel seed; toast for 30 seconds while stirring.
• 5. Spread the shallot‑tomato masala evenly over the banana leaf, creating a bed for the fish.
• 6. Place the marinated pomfret on top of the masala, then fold the banana leaf tightly around the fish to form a parcel; secure with a toothpick or kitchen string if needed.
• 7. In the same pan, add the remaining 1 tbsp coconut oil and heat over medium‑high heat until shimmering.
• 8. Carefully lay the banana‑leaf parcel in the pan, seam side down, and cook for 5 minutes on each side, pressing gently with a spatula, until the leaf is dark‑green and slightly crisp and the fish is cooked through (internal temperature about 63 °C).
• 9. Remove the parcel from the pan, let it rest for 2 minutes, then carefully unwrap and transfer the fish to a serving plate, spooning any masala from the leaf over the top.

🔥 Serve

• Serve the Banana Leaf Fish Pollichathu hot, garnished with a few fresh curry leaves and a wedge of lemon.
• Accompany with steamed Kerala red rice or coconut rice and a side of tangy cucumber‑onion raita.
• Pair with a light, crisp salad of sliced shallots and tomatoes dressed with lime juice and a pinch of salt.