Best for: A gently cooked fish main with aromatic masala.
Kerala’s pollichathu preparations inspire these fish parcels with onion, tomato, and curry leaves. This version uses accessible fillets and a covered home grill, with the banana leaf holding the fragrant mixture around the fish.
Grill: Two zones; 400°F; skillet over medium heat, parcels over indirect heat. Equipment: 12-inch skillet, 4 banana-leaf sheets, foil, thermometer.
Ingredients
Total: 55 minutes.
- 4 skinless snapper fillets, 6 oz each and about 1 inch thick
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 1 cup finely chopped tomato
- 1 tablespoon grated ginger
- 2 teaspoons finely grated garlic
- 12 fresh curry leaves, sliced
- 1 teaspoon Kashmiri chile powder
- 1 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 3/4 teaspoon fine table salt, divided
- 1 tablespoon lime juice
- 4 food-grade banana-leaf sheets, about 12 by 12 inches
- 4 tablespoons water
Directions
Heat the grill to 400°F with two zones. Rinse thawed banana leaves, soften in hot water for 2 minutes, drain, and pat dry; place each on a foil square.
Heat coconut oil in a skillet over medium heat. Soften onion for 5 minutes, then stir in ginger, garlic, curry leaves, and spices for 1 minute.
Add tomato and 1/2 teaspoon salt; cook about 6 minutes until thick and spoonable. Remove from heat and stir in lime juice.
Season fish with the remaining 1/4 teaspoon salt. Divide half the masala among leaves, add fillets, top with the rest, and add 1 tablespoon water to each.
Fold each leaf around its fish and seal with the outer foil. Grill indirectly, lid closed, for about 15–18 minutes until fish reaches 145°F and flakes easily; open one packet carefully to check.
Transfer to plates, open away from faces to release steam, and serve the fish in its leaf. Do not eat the leaves.
Grilling tip: The foil supports the leaf and prevents leaks; keep the parcels away from direct flames.
