The chef goes through many painstaking steps to ensure the fish fillet is thoroughly infused with the masala paste. Here's a bird's eye view of the steps to making a good Meen Pollichatchu :
The fish use can be : Pomfret, Salmon, Tilapia, Sea Bass, or any fish fillet or flat fish )
The marinade/seasoning for the fish include : lime or lemon juice, coriander powder, tumeric powder, red chili powder, salt.
The coconut oil, cumin seed, mustard seeds, chopped shallots, chopped garlic, chopped ginger, green chili, curry leaves, chopped tomatoes are sauteed, then the spice powders (tumeric powder, chili powder, Jeera or cumin powder, Soa or dill powder, Dhania or coriander powder) are added to the sauteed ingredients.
Pan fry the fish till crisp. To the coconut oil lined banana leaf is place half of the sauteed paste, then the fish is placed on top and the remaining paste added to the fish. The fish with paste is wrapped nicely with the banana leaf. To serve simply pan fry the fish wrapped in banana leaf and serve warm.