Meen Pollichathu – Chef Swarup Chaterjee


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Meen pollichantu

Meen Pollichathu


1 Portions




2 pieces of Kolkata Bekti 150 gm each


Ingredients For Marination:-


½ tsp turmeric

½ tsp chilli powder

½ tsp pepper powder

3 tbsp coconut oil


Ingredients For Paste:-


1 cup shallots , chopped

1 ½ tsp chopped ginger

6 cloves garlic, sliced

3 green chillies, sliced

½ tsp chilli powder

¼ tsp turmeric powder

½ tsp coriander powder

1 tomato, chopped

1 tsp lime juice

2 tbsp coconut milk

2 pieces young mango leaf

1 tbsp coconut oil




Marinate the fish with turmeric, chilli powder, pepper powder, salt and set aside for 30 min.

Heat the oil, saute chopped onions, ginger, garlic, green chillies, till onion become transparent,add chilli powder, turmeric powder, coriander powder, salt, curry leaves, sauté for 2 min.

Add the tomato and cook till soft. Add the lime juice and mix well.

Turn the heat to low and then add thick coconut milk and let it stand on fire for 2 minutes & keep aside. Finally place this sauted mixture in a blender and blend it to a smooth paste.

Marinate the fish chunks with this masala paste,apply the paste well on both sides of the fish. Place the fish on young mango leaf and fold the leaf nicely with the help of bamboo skewers and make sure the edges are secure so that the paste wont fall out.

Skewer the fish in a tandoori sheekh , then foil the fish and make a loose parcel. Now place the skewer in a tandoor and leave for 12 to 15 minutes untill the fish is cooked.

Unwrap the parcel and again place the skewer in tandoor just to get the slight colour on top of the mango leaf.

Finally remove from the skewer and serve hot with pudina chutny and lachha onions.



Sous Chef – Swarup Chaterjee of Jhaal Farezi.

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About Chef

He was born in Kolkata, the city of joy. Along with culinary art knowledge, he also specializes in classical singing from Patiala gharana & kirana gharana; He loves to make clay sculptures of idol and other figures at his leisure with also love for painting. He did his schooling from Ramakrishna Mission, Narendrapur, and thereafter completed his 3 yrs Diploma in Hotel Management, Catering & Applied Nutrition from Durgapur Society of Management Science (DSMS) in the year 2004. He started his professional career in Hotel Fariyaz, Mumbai as a Commis. Then shifted his career as KOT at The New Kenilworth Hotel, Kolkata and gradually been promoted to Sr. Chef- De-Partie in due course of time. He then joined The Jhaal Farezi, Fine Dining restaurant cum Café of Ambuja Neotia as Junior Sous Chef. He specializes in innovative Anglo Indian recipes, Western food and street food of Kolkata. His food article featured in Femina Prisma,London along with all leading media in Kolkata.

Chef Swarup Chatterjee
Jr. Sous Chef

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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

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