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Fish, South and Southeast Asian

Meen pollichathu with rice

Meen pollichathu is a Kerala fish dish marinated in spices, then cooked in a parcel with a reduced onion and tomato masala, and served with basmati rice. For 4 people, it takes 45 minutes and medium skill, at about €4.40 per serving. The key is a well reduced masala and a tightly sealed parcel so the fish steams gently instead of drying out.

Tonight, fish marinated in spices and cooked wrapped up with onions, Kerala style, with rice on the side.

Meen pollichathu with rice
Total time
45 min
Difficulty
Medium
Cost per person
€4.40
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Meen pollichathu comes from Kerala, in southern India, where fish is often paired with chili, turmeric, and curry leaves. Here, sea bream or sea bass marinates in a paste of garlic, ginger, and chili before being wrapped with a thick, reduced onion and tomato masala. Cooking it in a parcel keeps the fish moist and traps every bit of flavor inside.

This is a dinner for a day when you have a little extra time, a bit longer than a weeknight recipe but without any real technical difficulty. Mon Chou suggests this parcel cooked fish as a change from the usual, with plain basmati rice to soak up the fragrant sauce. It's better suited to older kids and adults who can handle the kick of green chili and Kashmiri chili powder.

The ingredients

4 people

Fish counter

  • Whole sea bream or sea bass, or fillets 800 g

Fruits and vegetables

  • Onion 2
  • Tomatoes 2
  • Fresh ginger 20 g
  • Garlic 4 cloves
  • Green chili 2
  • Lemon 1

Pantry

  • Kashmiri chili powderoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Black pepperoften in the pantry 1 tsp
  • Curry leaves 10
  • Basmati riceoften in the pantry 300 g
  • Coconut oil or neutral oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Crush the garlic, ginger, chili, turmeric, and black pepper with salt and lemon juice to make a paste, then rub it all over the fish. 20 min

    Score a few cuts into the flesh so the marinade soaks in.

  2. Sauté the curry leaves, sliced onions, and tomatoes in oil until you get a thick masala. 10 min

    Let it reduce well, excess liquid would end up boiling the fish inside the parcel.

  3. Spread half the masala on a sheet of parchment paper, place the fish on top, cover with the rest, and close the parcel.

    Fold the edges over twice so the steam can't escape.

  4. Bake at 200°C until the fish is tender. 25 min

    Open one parcel to check, the flesh should flake apart easily.

  5. Cook the basmati rice and serve the fish with its masala and the rice. 12 min

    Open the parcel at the table so everyone can enjoy the aroma.

Our tips to get it right

  • Pick fish that's really fresh and firm fleshed, sea bream or sea bass hold up better during cooking than more delicate fish.
  • Taste the masala before spreading it over the fish, you can adjust the salt or add a touch more lemon if it needs brightness.
  • If you're using fillets instead of a whole fish, shorten the oven time slightly so they don't dry out.

The variations

  • Swap the sea bream or sea bass for cod, cod fillets soak up the marinade well and cook a little faster.
  • For a vegetarian version, use the same marinade and masala around thick slices of firm tofu or roasted parsnip.
  • To save time, make the marinade and masala the night before, so all that's left to do is assemble the parcel and cook the rice.

What to serve it with

  • Plain basmati rice
  • Fresh lemon wedges
  • Cucumber and yogurt salad

Storage

Cooked fish keeps for 1 day in the fridge in a sealed container, not longer since fish doesn't hold up well over time. Reheat gently in a pan or a low oven so it doesn't dry out. Freezing isn't recommended, it would ruin the texture of the fish.

Questions about this dish

Can I make meen pollichathu ahead of time?

You can prepare the marinade and the masala the day before and keep them separately in the fridge. It's best to cook the fish in its parcel right before serving so it stays moist.

What fish can I use instead of sea bream or sea bass?

Cod works really well, its firm flesh holds up nicely when cooked in a parcel. Avoid very thin fillets since they can fall apart during cooking.

What if I don't have curry leaves?

You can skip them, the dish will lose a bit of its signature aroma but will still taste good. A few fresh bay leaves instead add a small aromatic touch, though they won't truly replace the curry leaf flavor.

How do I make this milder for kids?

Cut the amount of green chili and Kashmiri chili powder in half in the marinade. You can also serve the rice plain on the side so everyone can adjust the sauce to their own taste.

How long does it take to make a meen pollichathu, Kerala style fish cooked in a parcel, with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a meen pollichathu, Kerala style fish cooked in a parcel, with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a meen pollichathu, Kerala style fish cooked in a parcel, with rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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