Kerala Fish Recipe- Banana Leaf Wrapped Masala Fish

Last Updated on 1 month by Neha Deshmukh

Kerala Fish Recipe- Banana Leaf Wrapped Masala Fish

Introduction

Oh, Kerala cuisine! It’s a world of flavour, isn’t it? And this Banana Leaf Wrapped Masala Fish… well, it’s a little slice of heaven. I first made this when I was trying to recreate a dish my aunt made during Onam, and honestly, it took a few tries to get it just right. But the aroma that fills the kitchen while it cooks? Totally worth it. It’s a dish that’s both comforting and incredibly special, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just a fish recipe; it’s an experience. The banana leaf imparts a subtle, earthy flavour to the fish and masala, and steaming it inside creates the most incredibly moist and tender result. Plus, it’s a beautiful dish to serve – unwrapping those fragrant packets is a real moment! It’s perfect for a weekend meal, a special occasion, or whenever you’re craving something truly delicious.

Ingredients

Here’s what you’ll need to make this Kerala Fish magic happen:

• 4 fish fillet slices (about 150-200g each)
• 1 teaspoon chili powder (plus 1 teaspoon for the masala)
• 1 teaspoon salt (plus 0.5 teaspoon for the masala)
• 0.5 teaspoon turmeric powder (plus 1 teaspoon for the masala)
• 1 teaspoon coconut oil (plus more for sautéing)
• 20 shallots, chopped
• 2 onions, chopped
• 3 sprigs curry leaves
• 1 inch ginger, minced
• 2 tomatoes, chopped
• 2 teaspoons coriander powder
• 2 sprigs coriander leaves, chopped
• 2 tablespoons fresh shredded coconut
• 4-5 feet banana leaf
• 4-5 lime or lemon wedges, for serving

Ingredient Notes

Let’s talk ingredients for a sec, because a few things make all the difference:

• Kerala Matta Rice: Seriously, don’t skip this pairing! The slightly reddish, earthy flavour of Kerala Matta rice is the perfect complement to the spicy fish. It just works.
• Coconut Oil: This is non-negotiable. The flavour of coconut oil is essential to authentic Kerala cooking. It adds a beautiful aroma and richness.
• Banana Leaf Preparation: You’ll want to briefly flame-wilt the banana leaves to make them pliable and prevent them from tearing when you wrap the fish. Don’t worry, it’s easier than it sounds! (See FAQs for more details).
• Spice Levels: Kerala cuisine can be spicy! Feel free to adjust the chili powder to your liking. My family prefers a medium spice level, but you can definitely kick it up a notch if you’re a chili head.
• Fish Choice: Firm white fish like pomfret, seer fish (kingfish), or even cod work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. In a bowl, combine the fish slices with 1 teaspoon chili powder, 1 teaspoon salt, and 0.5 teaspoon turmeric powder. Give it a good mix and let it sit for about 10 minutes.
2. While the fish is marinating, let’s make the masala. Heat 1 teaspoon of coconut oil in a pan over medium heat. Add the chopped shallots and sauté until golden brown.
3. Add the chopped onions, curry leaves, and minced ginger to the pan. Sauté until fragrant, about 2-3 minutes.
4. Now, add the chopped tomatoes, 1 teaspoon chili powder, 1 teaspoon turmeric powder, 2 teaspoons coriander powder, and 0.5 teaspoon salt. Cook until the tomatoes soften and break down, about 5-7 minutes.
5. Stir in the shredded coconut and chopped coriander leaves. Mix well and set the masala aside.
6. Heat a little more coconut oil in a separate pan. Pan-fry the marinated fish slices for 1-2 minutes per side, until lightly golden. Don’t overcook them – they’ll finish cooking in the banana leaf packets.
7. Now for the fun part! Briefly flame-wilt the banana leaves over a gas flame (or quickly pass them over a hot stove) to make them pliable.
8. Place a generous portion of the masala in the center of each banana leaf. Top with the fried fish.
9. Carefully wrap the banana leaves around the fish and masala, creating a sealed packet. Fold the ends neatly to prevent any leaks.
10. Place the packets seam-side down in a covered pan. Cook for about 5 minutes per side, until the banana leaves are fragrant and the fish is cooked through.

Expert Tips

• Don’t overcrowd the pan when frying the fish. Work in batches if necessary.
• Make sure the banana leaf packets are tightly sealed to prevent steam from escaping.
• If you don’t have a gas flame, you can briefly blanch the banana leaves in hot water to make them pliable.

Variations

• Vegan Adaptation: Use plant-based “fish” fillets! Jackfruit works surprisingly well, or you can find vegan fish alternatives in many stores.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustments: If you like it hot, add a pinch of cayenne pepper or a finely chopped green chili to the masala.
• Festival Adaptations: This dish is often made during Onam and Vishnu festivals in Kerala. You can add a few extra vegetables like diced potatoes or carrots to the masala for a more festive touch.

Serving Suggestions

Serve the Banana Leaf Wrapped Masala Fish hot, straight from the pan, with a generous helping of Kerala Matta rice. A squeeze of lime or lemon juice brightens up the flavours beautifully. A side of simple coconut chutney or a vegetable thoran (stir-fry) would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave. The banana leaf flavour will intensify overnight!

FAQs

• What type of fish is best for this recipe? Firm white fish like pomfret, seer fish (kingfish), or cod are ideal.
• Can I steam the banana leaf packets instead of pan-frying? Yes, absolutely! Steam them for about 10-12 minutes.
• How do I clean and prepare banana leaves for cooking? Wipe the leaves clean with a damp cloth. Briefly flame-wilt them over a gas flame to make them pliable.
• What is the significance of cooking in banana leaves in Kerala cuisine? Cooking in banana leaves imparts a unique flavour and aroma to the food. It also helps to retain moisture and nutrients.
• Can I make this dish ahead of time? You can prepare the masala and marinate the fish ahead of time. Assemble and cook the packets just before serving for the best results.