How to make Fish In Banana Leaves -

Fish fillets smeared with green chutney, wrapped in banana leaves and steamed

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Pomfret Fillets (पापलेट के फिले), Lemon juice (नींबु का रस)

Cuisine : Parsi

Course : Main Course Seafood

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Fish In Banana Leaves

Fish In Banana Leaves Recipe Card

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Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Fish In Banana Leaves Recipe

  • Pomfret Fillets 8

  • Lemon juice to taste

  • Lemon juice 4 tablespoons

  • Fresh coriander leaves chopped 1 cup

  • Green chillies roughly chopped 4

  • Coconut scraped 1/2 cup

  • Cumin seeds 3 teaspoons

  • Garlic 6-8 cloves

  • Banana leaves 3-4

Method

Step 1

Clean, wash and cut fish fillets into two inch by one and a half inch sized pieces. Sprinkle salt and half of the lemon juice and keep aside for half an hour.

Step 2

Grind coriander leaves, green chillies, coconut, cumin seeds and garlic to a fine paste. Add salt and remaining lemon juice to it. Mix well.

Step 3

Apply this marinade to fish fillets and keep for at least fifteen minutes. Cut banana leaves into four pieces each

Step 4

Put one marinated fish piece on each of the banana leaves along with a little of the marinade and fold the banana leaves. Steam the fish in a steamer for fifteen minutes and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.