tilapia pollichathu

tilapia pollichathu

Tilapia Pollichathu

A traditional fish delicacy from Kerala, marinated fish is pre-cooked and then wrapped with the banana leaf and slow cooked to perfection.


  • Tilapia -1 no
  • Turmeric powder -1 Tsp
  • Chilly powder – 1 Tsp
  • Coriander powder- 1 Tsp
  • Ginegr-garlic paste – 1 Tsp
  • Lemon juice – 1 Tbsp
  • Freshly ground black pepper
  • Oil -= for frying
  • Curry leaves – 1 sprig
  • Onion – 1 medium, sliced
  • Tomato – 1 medium, sliced
  • Bird eye chilly / kanthari mulaku- 5 pcs
  • Salt to taste
  • Banana leaf


  1. Clean and wash fish.
  2. Slit the skin of the fish diagonally , this is done so that the marination penetrates into the fish and give nice flavor.
  3. To make the marination, mix together turmeric powder, chilly powder, coriander powder, lemon juice,gingergarlic paste, salt.
  4. Apply the marination all over the fish and refrigerate for 15 minutes.
  5. Heat oil in a frying pan, shallow fry the fish on both the sides.
  6. While the fish is getting fried, saute sliced onion in a skillet until light golden brown, add gingergarlic paste, powdered spices.
  7. When the spices are cooked, add tomatoes and cook well.
  8. When it is almost done (about 75 percent), remove from the oil and set aside.
  9. Wilt the banana leaf over flame, place the fish right in the middle.
  10. Add the cooked oniontomato masala on top of the fish, followed by a sprig of curry leaves and bird eye chilly.
  11. Wrap the banana leaf well and place the fish on a skillet.
  12. Cover with lid and cook on a slow flame for 10 minutes.
  13. Turn off the fire and let it sit on the skillet for another 5 more minutes, so that flavors get infused into the fish.
  14. Remove the fish from the fire, unwrap the banana leaf and serve.

Bone Appetite & Happy Cooking!


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