“Cooking a 3KG GIANT Fish | Meen Pollichathu Recipe 🔥”

Get ready for a next-level seafood feast! 🔥 In this video, I’m cooking a massive 3 kg Blue Moki in authentic Kerala-style Pollichathu. Marinated with a rich blend of spices, wrapped in banana leaf, and slow-cooked to lock in all the juicy flavors—this is how you turn a giant catch into something unforgettable. From cleaning and prepping the fish to the final smoky unwrap, you’ll see every step of this traditional technique. The aroma, the texture, and that spicy masala coating… absolutely mouthwatering! If you love big fish cooking, Kerala recipes, or outdoor-style cooking, this one’s for you. 👍 Don’t forget to like, share, and subscribe for more amazing food content! #BlueMoki #Pollichathu #KeralaFood #FishCooking #SeafoodLovers #BigFishCooking Blue Moki Meen Pollichathu (Kerala-Style Banana Leaf Fish) Ingredients For Marination Ginger garlic paste – 4 tbsp Salt – to taste Kashmiri chilli powder – 5 tbsp Turmeric powder – 2 tsp Black pepper powder – 2 tsp Oil – 5 tbsp For Meen Pollichathu Masala Onion (sliced) – 4 large Shallots (sliced) – 10–12 Ginger & Garlic Chopped - 5 tbsp Curry leaves – 2 sprigs Tomato (chopped) – 2 large Green chilli (slit) – 3–4 Coriander leaves (chopped) – handful Tamarind juice – 2–3 tbsp Coconut milk – ½ - 1 cup Kashmiri chilli powder – 2 tbsp Turmeric powder –1 tsp Black pepper powder – 2 tsp Salt – to taste Oil – 4 tbsp For Wrapping Banana leaves (lightly wilted over flame) Baking paper Aluminum foil Preparation 1. Marinate the Fish Clean and score the fish (whole or steaks). Mix all marination ingredients into a thick paste. Apply evenly over the fish, including inside the cuts. Marinate for at least 1–2 hours (longer for deeper flavor). 2. Prepare the Masala Heat oil in a pan. Add curry leaves, ginger, garlic and green chili then sliced onions, and shallots. Sauté until soft and lightly golden. Add Kashmiri chilli powder, turmeric, black pepper, and salt. Cook until the oil separates. Stir in chopped tomatoes and cook until soft and mushy. Pour in tamarind juice and simmer for 2–3 minutes. Add coconut milk and cook on low heat until slightly thick. Finish with fresh coriander leaves. The masala should be thick, rich, and well-balanced (spicy, tangy, slightly creamy). 3. Assemble & Wrap Lightly grease banana leaves with oil. Spread a layer of masala on the leaf. Place the marinated fish on top. Cover generously with more masala. Fold the banana leaf tightly around the fish. Wrap again with baking paper, then seal with aluminum foil. 4. Cooking Methods Pan Method Place wrapped fish on a flat pan/tawa. Cook on low-medium heat for 20–30 minutes, flipping occasionally. Oven Method Preheat oven to 180°C. Bake for 20–25 minutes depending on size. 5. Serve Unwrap just before serving to release the aroma. Serve hot with rice, appam, or Kerala parotta. #BlueMoki #MeenPollichathu #KeralaFood #FishPollichathu #SeafoodRecipe #FishCooking #KeralaStyle #BananaLeafFish #IndianSeafood #SpicyFish #Foodie #CookingVideo #StreetFoodStyle #HomeCooking #BigFishCooking #FoodReels #DesiFood #AuthenticRecipe #SouthIndianFood #SeafoodLovers