A refined version of meen pollichadhu. An authentic recipe from the well-renowned Chef Suresh Pillai. Fish fried in spices and then poached in a banana leaf-wrapped green chilli, ginger, pepper coconut milk sauce.


Seer Fish (slices) – 300 grams
Coconut Oil – 3 tbsp


Red Chilli Powder – 2 tsp
Turmeric Powder – ½ tsp
Salt – ½ tsp
Coconut Oil – 2 tsp

Other Ingredients

Banana Leaf
Coconut Oil – 2 tbsp + 1 tbsp
Curry Leaves – 20 nos
Coconut Milk – 1 Cup
Ginger (finely chopped) – 1 tbsp
Green Chilli (sliced) – 3 nos
Black Pepper Powder – ½ tsp


  1. Mix all the ingredients for the marination into a paste. Apply it on the fish.
  2. Heat coconut oil in a pan and shallow fry the fish for 2 minutes on each side.
  3. In an earthen pot, place a banana leaf. Pour in coconut oil and heat.
  4. Add curry leaves and the fried fish.
  5. Add the coconut milk, ginger, green chilli and pepper powder. Allow it to simmer for 4 minutes.
  6. Drizzle coconut oil over the top and turn off the heat.

Cooking Tips:

  1. Lightly heat the banana leaf over the flame to make it more flexible.
  2. You can use either slices of large fish or whole small fish for this recipe.
  3. Take care to not heat the coconut milk on high heat, as there are chances of it splitting.

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