Meen Pollichathu — Fish in Banana Leaf Pan-Fried (മീൻ പൊള്ളിച്ചത്)

Kerala, particularly the backwater regions (Kuttanad, Alappuzha) where karimeen (pearl spot) fish is harvested; pollichathu is the traditional cooking method when earthenware vessels weren't available — the banana leaf was the vessel

Meen pollichathu (മീൻ പൊള്ളിച്ചത്) is the Keralan technique of wrapping fish in a spiced masala paste, enclosing in a banana leaf, and pan-frying (not steaming) the sealed parcel — the banana leaf chars slightly on the outside while the fish cooks in its own heat and the steam from the masala. The cooking distinction from Parsi patra ni machhi is the pan-frying method: the sealed leaf parcel is placed directly on a hot tawa with a small amount of coconut oil and cooked, flipping once, until the leaf is charred and the interior fish is fully cooked. This creates the characteristic slightly smoky, char note from the charring leaf that steamed preparations cannot develop.

• Patra ni machhi (Parsi steamed fish in banana leaf) is the closest Indian parallel; Thai mok pla (fish in banana leaf steamed) and Filipino fish in banana leaf use the same leaf-wrapping principle but different cooking methods

Served in its leaf, opened at the table. The char of the leaf and the fragrant masala release an aromatic cloud when the parcel opens. Eaten with Kerala rice or appam.