Banana Leaf Fish Recipe – Kerala Style Steamed Fish

Last Updated on 2 months by Neha Deshmukh

Banana Leaf Fish Recipe – Kerala Style Steamed Fish

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Banana Leaf Fish, a true Kerala specialty. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and honestly, it took a few tries to get it just right. But the aroma of the steamed fish wrapped in banana leaves? Absolutely worth it. It’s a dish that instantly transports me back to Kerala, and I hope it does the same for you!

Why You’ll Love This Recipe

This isn’t just a fish recipe; it’s an experience. The banana leaves impart a subtle, sweet fragrance to the fish as it steams, and the Kerala spices create a flavor profile that’s both vibrant and comforting. It’s surprisingly easy to make, even if you’ve never worked with banana leaves before. Plus, it’s a healthy and delicious way to enjoy fish!

Ingredients

Here’s what you’ll need to make this Kerala-style steamed fish:

• 1/4 cup fresh coconut, grated (about 30g)
• 5-6 coriander leaves sprigs
• 4 mint leaves sprigs
• 2 curry leaves sprigs
• 2 green chillies, roughly chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper powder
• 1/4 inch ginger, roughly chopped
• 1 tablespoon coconut oil (optional, but adds a lovely richness)
• Juice of half a lime
• 500 grams fish fillet (firm white fish works best – see FAQs for suggestions)
• 2-3 banana leaves

Ingredient Notes

Let’s talk about a few key ingredients that make this recipe special:

• Banana Leaves: These aren’t just for show! They add a unique, subtle flavor and aroma to the fish. You can find them frozen at most Indian grocery stores. Don’t worry if they seem intimidating – we’ll cover how to prep them!
• Fresh Coconut: Trust me, fresh coconut makes all the difference. It adds a sweetness and texture that pre-shredded coconut just can’t match. If you absolutely can’t find fresh, unsweetened desiccated coconut is a decent substitute.
• Kerala Spices: The combination of turmeric, coriander, mint, and curry leaves is what gives this dish its authentic Kerala flavor. Don’t skimp on these! They’re what make it truly special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the masala paste. In a blender or food processor, grind the fresh coconut, coriander leaves, mint leaves, curry leaves, green chillies, turmeric powder, salt, pepper, and ginger with a little water to form a thick, smooth paste. Add the coconut oil if you’re using it.
2. Now, let’s marinate the fish. Gently rub the fish fillets with lime juice and the freshly ground masala paste. Make sure the fish is well coated. Let it sit for about 15 minutes – this allows the flavors to really penetrate the fish.
3. Time for the banana leaves! Gently wilt them over a flame (gas stove is best) for 2-3 seconds per side. This makes them pliable and easier to fold. Be careful not to burn them!
4. Place a marinated fish fillet in the center of each banana leaf.
5. Fold the banana leaves over the fish to create a sealed pocket. Make sure the seams are facing downwards to prevent any leaks. Think of it like wrapping a present!
6. Finally, steam the parcels in a steamer for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

Expert Tips

• Don’t overcook the fish! It should be moist and flaky, not dry and rubbery.
• If you don’t have a steamer, you can use a large pot with a trivet. Just make sure the water doesn’t touch the banana leaf packets.
• A little bit of coconut oil in the masala paste adds a lovely richness, but it’s totally optional.

Variations

• Spice Level: My family loves a good kick, so I usually add an extra green chilli. Feel free to adjust the amount to your liking!
• Fish Type Adaptations: While I love using seer fish (king mackerel) or pomfret, you can also use other firm white fish like cod, tilapia, or halibut.
• Regional Variations within Kerala: In some parts of Kerala, they add a pinch of red chilli powder to the masala for extra color and heat. My aunt always adds a tiny bit of fenugreek seeds too!

Serving Suggestions

Serve the Banana Leaf Fish hot, straight from the steamer. Unwrapping the leaves is part of the fun! It’s absolutely delicious with a side of steamed rice and a simple vegetable curry. A squeeze of lime juice over the top just before serving brightens up the flavors.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the steamer or microwave. While it’s best enjoyed fresh, it still tastes pretty good the next day!

FAQs

• What type of fish is best for this recipe? Firm white fish like seer fish (king mackerel), pomfret, cod, or tilapia work best. They hold their shape well during steaming.
• Can I use frozen coconut? While fresh is best, unsweetened desiccated coconut can be used in a pinch. Use about 1/4 cup.
• How do I know if the banana leaves are properly wilted? They should be pliable and easy to fold without cracking. If they’re still stiff, wilt them for a few more seconds.
• What if I don’t have a steamer? You can use a large pot with a trivet. Just make sure the water doesn’t touch the banana leaf packets.
• Can this be made ahead of time? You can prepare the masala paste and marinate the fish a few hours in advance. But it’s best to steam the fish just before serving for the best flavor and texture.