Last year when I visited Mangalore I had tasted King/Seer fish cooked in banana leaves over hot charcoal. The outcome was too good. The banana leaves gave a really nice sweet aroma when grilled. So today I am sharing this " must try " aromatic & tasty fish recipe from mangalore... marinated with different spices and cooked in banana leaf.
Cooking in banana leaves imparts a subtel sweet flavour and aroma to the dish. Besides adding flavour, the leaves keep juices in and protect food from burning, same as the foil does. If you don't have banana leaves you can just wrap it in foil.
Ingredients :
One medium size Pomfret
1 whole Banana leaf (softened by holding over open fire)
salt to taste
2 tsp oil
For marinating :
1 whole lime juice
1/4 tsp turmeric powder
1/2 tsp salt
Masala for grinding :
1 big onion chopped fine
2 tblsp grated coconut
7-8 bedagi dry chilli
6-7 garlic cloves
1 inch piece ginger
1 inch piece cinnamon
2-3 cloves
5-6 pepper corns
1 tblsp vinegar
salt to taste
Method :
1. Clean the fish and rub lime juice, turmeric powder & salt on the fish and keep aside for half an hour.
2. Heat 1 tsp oil in a pan and fry the chopped onions till golden brown in colour. From this reserve 1 tblsp onion which we need later.
3. Now add the grated coconut to the fried onion Pan and saute for sometime. Transfer all this to a blender along with the other spices for grinding and grind to a smooth paste.
4. Rub this ground masala to the fish along with the browned onion kept aside.
5. Place the soften banana leaf on a flat surface and place the marinated fish in the centre..spreding it out evenly. Fold the sides to form a parcel. Secure it with a toothpick or thread.
6. Heat a heavy bottomed non stick pan. Drizzel little oil on it and place the parcel inside. Cook for about 10-15 minutes on each side on low flame.
7. The outer leaves will burn. Carefully unravel the parcel. Check that the fish is cooked and serve with hot steamed rice....ENJOY!!
Ingredients :
One medium size Pomfret
1 whole Banana leaf (softened by holding over open fire)
salt to taste
2 tsp oil
For marinating :
1 whole lime juice
1/4 tsp turmeric powder
1/2 tsp salt
Masala for grinding :
1 big onion chopped fine
2 tblsp grated coconut
7-8 bedagi dry chilli
6-7 garlic cloves
1 inch piece ginger
1 inch piece cinnamon
2-3 cloves
5-6 pepper corns
1 tblsp vinegar
salt to taste
Method :
1. Clean the fish and rub lime juice, turmeric powder & salt on the fish and keep aside for half an hour.
2. Heat 1 tsp oil in a pan and fry the chopped onions till golden brown in colour. From this reserve 1 tblsp onion which we need later.
3. Now add the grated coconut to the fried onion Pan and saute for sometime. Transfer all this to a blender along with the other spices for grinding and grind to a smooth paste.
4. Rub this ground masala to the fish along with the browned onion kept aside.
5. Place the soften banana leaf on a flat surface and place the marinated fish in the centre..spreding it out evenly. Fold the sides to form a parcel. Secure it with a toothpick or thread.
6. Heat a heavy bottomed non stick pan. Drizzel little oil on it and place the parcel inside. Cook for about 10-15 minutes on each side on low flame.
7. The outer leaves will burn. Carefully unravel the parcel. Check that the fish is cooked and serve with hot steamed rice....ENJOY!!
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