The Malayalam word ‘pollichattu’ brings to mind spice-marinated fish wrapped in a banana leaf and roasted on an open flame. What makes this dish special is the use of toddy to cure the fish and the inclusion of an almond paste to lend body to the spice mix. The point to note is that almonds are usually used only in desserts in Kerala.
Method
1. Cure the Fish
• Mix toddy + salt + pepper + green chilli + curry leaf.
• Coat fish lightly; rest 20 minutes only.
2. Prepare Almond Pollichattu Butter
• Heat butter, add shallots, garlic, ginger.
• Add tomatoes; cook till jammy.
• Add tamarind + chilli powder.
• Add Australian almond paste + coconut milk → emulsify gently.
• Add salt; finish with almond crumble.
3. Cook
• Place banana leaf on flame to soften.
• Spread almond pollichattu masala on leaf, place fish, cover with more masala.
• Wrap into a parcel.
• Pan-sear both sides for 6–7 minutes OR steam for 8 minutes.
4. Serve
• Open packet tableside.
• Top with more Australian almond crumble and microgreens
