Coconut and coriander fish baked in banana leaves

Coconut and coriander fish baked in banana leaves

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

A favourite from western India and a must at a Parsee wedding. This delicious recipe is one of the most popular dishes on the Spice Kitchen menu. It is especially loved by those who do not like their fish in a curry. You can serve it with steamed basmati or other long-grain rice or a leafy green salad.

Ingredients

Quantity Ingredient
4 x 200g firm fish fillets, such as snapper, mullet, mulloway, kingfish, barramundi, bream, perch, salmon, ling, cod or other meaty fish
4 pieces banana leaf, washed, (see Note)
100ml white vinegar
2 tablespoons vegetable or canola oil
lime cheeks, to serve

Coconut and coriander paste

Quantity Ingredient
1/2 teaspoon Ginger paste
1/2 teaspoon Garlic paste
45g desiccated coconut
2 green chillies
1 teaspoon ground cumin
1 lemon, juiced
1/2 cup coriander leaves
1/2-1 teaspoon salt, or to taste

Method

  1. Preheat the oven to 180°C.
  2. To make the coconut and coriander paste, blend the ginger and garlic pastes, coconut, chillies, cumin, lemon juice, coriander and salt in a food processor until it forms a smooth paste.
  3. Coat the fish fillets thoroughly with the paste. Put each fillet in the middle of a piece of banana leaf and wrap it up: fold in the end closest to you first, then the sides, then fold over the top.
  4. Mix together the vinegar and oil in a shallow baking dish, then carefully put the fish parcels, folded side down, in the dish.
  5. Cook in the oven for about 15 minutes. Carefully unwrap the parcel to check that the fish is ready – it should be just cooked and moist, and flake easily when pressed. Serve hot, with the lime cheeks on the side for squeezing over.

Note:

  • If banana leaves are not available, you could try lotus leaves for a different flavour, or simply use baking paper.
Tags:
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Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
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