Banana-Leaf Wrapped Gratitude: Kerala-Style Meen Pollichathu for Aaya

Kerala’s iconic Meen Pollichathu—fish sealed in spicy masala and banana leaf—cooked as a granddaughter’s love letter to her beloved grandmother (Aaya).

Kerala-style Meen Pollichathu wrapped in banana leaf, served hot with steamed rice

I grew up in my grandmother's pampering, watched old tamil movies instead of cartoons, played pallanguzhi instead of ludo, ate everything healthy and everything that today's millennial parents dread to mention infront of their toddlers. We lived at a walkable distance from my grandmother. So, coming home from school, I always had the option of going to my grandma's instead of my mom's. She would quickly fix some snack for me.

Aaya's love was plated, never preached.

She still does that when I visit her now with my husband. I got her a saree with my first salary. Over the years, I took her out for shopping, I took her to temples.. frequency of visits would fluctuate based on how busy life got to me but she never misses to call me at least once a week.

Now, I have learnt some cooking from my husband, in-laws, and of course YouTube, Instagram. I like trying out new recipes, and I love Meen Pollichathu! When Meen Pollichathu stole the family vote one night, I knew what I had to do: wrap that love in banana leaf and walk it over to her.

What is your favorite memory with this Kerala-style meen pollichathu?

My husband and I made this dish one afternoon and we packed it lovingly in a tabba and went to my grandmother’s house. (Yes, I still live within a kilometer from her door.) The look on her face when we handed it over—pure joy.

She hadn’t even tasted it yet, but her heart was full. And when she did take that first bite, her eyes sparkled, and before her taste buds even sent a signal to her brain, she smiled and said, “👌”

I’ve gifted her sarees, taken her to fancy shops, temples... but I never saw her this thrilled. That moment hit me hard—this was my chance, however small, to give back a little of the love she’s poured into my life.

Just one recipe at a time. And maybe that’s all it takes—one meal, one memory, one act of love. If you’re reading this, I hope you get a chance to do it too. If not for your own loved ones, cook and share with someone in need. Love has a funny way of reaching the hearts it’s meant for. ❤️

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LIST OF INGREDIENTS & QUANTITY - Serves 5

Medium fish (ayila / mackerel, paara / silver pomfret, or sankara / red snapper) 5 whole, cleaned

Thick curd (plain yoghurt) 2 Tbsp

Ginger–garlic paste 2 Tbsp

Turmeric powder 1 tsp

Chilli powder 2 tsp (adjust)

Coriander powder 1½ tsp

Salt To taste

Coconut oil 3–4 Tbsp (divided)

Banana leaves 5 sheets, lightly warmed

Masala Base

Shallots (small onions) 30, peeled & crushed

Garlic 30 cloves, crushed

Tomatoes 4, puréed

Curry leaves 2 sprigs

Extra chilli powder & salt To taste

PROCESS TO MAKE THE DISH

1. Marinate

   1. Whisk curd, ginger–garlic paste, turmeric, chilli, coriander, and salt.

   2. Massage onto fish; rest 30 min while you play old-school Ilaiyaraaja in the background.

2. Shallow-Fry

   1. Heat 2 Tbsp coconut oil. Fry fish till just golden on both sides. Remove gently; set aside.

3. Build the Masala

   1. In the same pan add a splash more oil plus curry leaves.

   2. Toss in crushed shallots & garlic; sauté till golden and aromatic.

   3. Add tomato purée; cook down till oil separates and masala is thick.

   4. Season with chilli powder & salt. Turn off when it smells like you can’t wait another minute.

4. Wrap the Love

   1. Soften banana leaves by gliding them over a low flame; this keeps them from tearing.

   2. Smear a palm-sized bed of masala on each leaf, park a fish in the centre, blanket with more masala, and fold into a parcel. Tie with banana-leaf strips or kitchen twine.

5. Pollichathu (Pan-Roast)

   1. Wipe the pan, drizzle a teaspoon of oil, and place parcels seam-side down.

   2. Roast on low heat 4–5 minutes per side until the leaf chars in spots and your kitchen smells like a Kerala toddy shop at noon.

6. Serve

   1. Slide parcels onto plates. Let each eater unwrap their own little gift. Pair with hot steamed rice and, if you’re feeling fancy, a drizzle of ghee.

TIPS & VARIATIONS

Fish Choice: Ayila (mackerel) stays moist; sankara (red snapper) gives firmer flakes.

Heat Level: Swap some chilli powder for black pepper if you like a subtler glow.

Meal Prep: Masala keeps 3 days in the fridge; parcels freeze comfortably—thaw and pan-roast on demand.

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Meenakshi and her brother with their Aaya

If you’ve got a Paati, an Appa, a neighbour, or a hungry stranger within arm’s reach, cook for them. Food travels from pan to plate, but love? —it travels back, tenfold, straight into your own heart.

Let us know what you think of today's samayal with Meenakshi and her beloved grandmother in the comments below. Try it out and do let us know how you loved this one!