---
title: " Spicy Kanthari Fish Pollichathu: A Delicious Kerala-Style Banana Leaf Fish Recipe"
english_title: "Kanthari Fish Pollichathu Recipe: Spicy Kerala-Style Fish in Banana Leaf"
publisher: "Truevision English News"
canonical_url: "https://english.truevisionnews.com/news/379257/kanthari-fish-pollichathu-kerala-style-banana-leaf-recipe"
published_at: "2026-08-20T00:10:00+05:30"
category: "Cookery"
language: "en"
image: "https://cf.zdn.im/img/truevisionnews.com/0/image-uploads/6a85fa30cec27_kanthari-fish-pollichathu-kerala-style-banana-leaf-recipe.jpg"
keywords: ["Kanthari fish recipe", "Kerala fish recipe", "banana leaf fish", "spicy fish recipe", "Kanthari chilli recipe", "Kerala-style fish", "coconut oil fish", "easy fish recipe"]
---

#  Spicy Kanthari Fish Pollichathu: A Delicious Kerala-Style Banana Leaf Fish Recipe

> **Lead Summary:** There is something special about fish cooked and roasted in a banana leaf. The combination of aromatic spices, coconut oil and the natural fragrance released by the banana leaf gives the dish a distinctive traditional Kerala flavour. While Karimeen is one of the most popular choices for Pollichathu, this preparation can also be made with other varieties of fish.

## Article Content

There is something special about fish cooked and roasted in a banana leaf. The combination of aromatic spices, coconut oil and the natural fragrance released by the banana leaf gives the dish a distinctive traditional Kerala flavour. While Karimeen is one of the most popular choices for Pollichathu, this preparation can also be made with other varieties of fish.

If you are looking for a spicy and flavourful fish dish to add some variety to your regular meals, Kanthari Fish Pollichathu is worth trying. The heat of Kanthari chillies, combined with ginger, garlic, onion, curry leaves and lemon juice, gives the fish a deliciously spicy and tangy flavour.

The banana-leaf wrapping helps the masala blend with the fish while cooking and adds a characteristic aroma to the dish. It pairs particularly well with hot rice, appam and pathiri, making it suitable for both everyday meals and special occasions.

- 1/4 teaspoon cumin

- 1/4 teaspoon black pepper

- 1 sprig curry leaves

- 5 shallots or onions

- 1 1/2 teaspoons Kanthari chillies

- 1-inch piece of ginger, chopped

- 8 garlic cloves

- Juice of 1/2 lemon

- Salt to taste

- 6 cleaned fish pieces

- Coconut oil, as required

- 2 onions, finely chopped

- Tomato, finely chopped

- Banana leaves, wilted

Begin by grinding the cumin and black pepper in a mixer. Add curry leaves, onions, Kanthari chillies, chopped ginger and garlic, and grind everything into a smooth or slightly coarse masala paste.Transfer the prepared mixture to a bowl. Add lemon juice, salt and turmeric powder and combine well. Coat the cleaned fish pieces thoroughly with this marinade. Allow the fish to rest for around 30 minutes so that the flavours can penetrate the pieces.

Next, heat coconut oil in a pan. Place the marinated fish pieces in the hot oil and fry them lightly until they develop a slight golden-brown colour. The fish does not need to be fully cooked at this stage, as it will be cooked again after being wrapped in banana leaves.

In the same pan and oil, add the finely chopped onions and tomato. Sauté until they become soft. Add the remaining marinade to the pan and cook until the raw smell disappears and the masala is well roasted.Now take the wilted banana leaves and place a portion of the prepared masala in the centre. Put a lightly fried fish piece over the masala and spread another layer of masala on top. Fold the banana leaf carefully to completely cover the fish. Repeat the process with the remaining fish pieces.

Heat another pan with a little coconut oil and place the banana-leaf parcels inside. Cover the pan and cook over a low flame. Turn the parcels occasionally so that the fish cooks evenly on both sides and absorbs the flavours of the masala.

Once cooked, carefully open the banana-leaf parcel and serve the fish hot. The combination of spicy Kanthari chillies, roasted masala, coconut oil and the aroma of banana leaf makes this a particularly flavourful Kerala-style fish dish.

Kanthari Fish Pollichathu is an excellent accompaniment for steamed rice and also goes wonderfully with appam and pathiri. If you want to take a break from the usual fish curry, this traditional banana-leaf preparation is an easy way to bring a spicy, aromatic and distinctly Kerala touch to your dining table.

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- [Original Story Source](https://english.truevisionnews.com/news/379257/kanthari-fish-pollichathu-kerala-style-banana-leaf-recipe)