In Kerala, where this dish originates from, the banana leaf is used for wrapping the fish, like the French classic fish en papillote. Did you know that this (wrapping fish in banana leaf) method of cooking in Kerala dates back to thousands of years? Surrounded by the Arabian Sea on the entire West Coast of the state, historically, Kerala attracted the Portuguese, the Dutch, Chinese and Arab traders from time immemorial because of the spice trade. I believe this definitely influenced the culinary expressions. I served the fish with coconut rice. (Recipe included)
INGREDIENTS
3 tablespoons coconut oil plus more to oil the pans
500 grams onions, sliced
30 grams ginger, roughly chopped
15 grams garlic, roughly chopped
1 large green cayenne chilli
1 tablespoon coriander powder
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