How to Cook Fish in Banana Leaves
Take a cleaned fish cut into square sized pieces., Marinate the fish pieces with salt, red chili powder and a dash of lemon juice. , Shallow fry the fish in a pan for few minutes so that it is a little cooked. , Prepare the sauce., Add the spices...
Step-by-Step Guide
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Step 1: Take a cleaned fish cut into square sized pieces.
Mackerel, king fish or pomfret would be the best choice for this dish. -
Step 2: Marinate the fish pieces with salt
,, Take a wok and heat 1 tablespoon (14.8 ml) of oil. , When the oil is hot, turn down the flame add crushed garlic and ginger.
Give it a stir and add finely chopped onion. ,,, To the cooked mixture, add a cup of coconut milk and cook until the gravy becomes semi fluid. , Once done turn off the stove., The best leaves for cooking with are the young leaves.
They should be whole.,, Hold the leaf over a flame or hot coals, moving it back and forth.
It is ready to use when it feels pliable and softer., Spread the pieces out on a table.
Now pour a spoonful of cooked gravy in the center of each leaf square.
Place a piece of fish fry.
Pour another spoonful of cooked gravy on top of the fish and spread it around.
Repeat for each leaf square made. , Make sure that the gravy doesn't ooze out.
To avoid the leaf falling apart, slightly tie it by wrapping around a thread (or use the strips of fiber cut off the leaf vein). , Then heat a flat pan on a stove and reduce the flame.
Place the banana packets on the pan and cover it with a lid so that the packets are getting steamed. , Make sure that the packets don't get burned. ,, Take out and serve on a plate with the banana leaf. , -
Step 3: red chili powder and a dash of lemon juice.
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Step 4: Shallow fry the fish in a pan for few minutes so that it is a little cooked.
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Step 5: Prepare the sauce.
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Step 6: Add the spices.
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Step 7: When the onion pieces are soft and mushy
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Step 8: add 1 tablespoon (14.8 ml) pepper powder
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Step 9: 1 tablespoon coriander powder
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Step 10: pinch of turmeric powder
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Step 11: 1 teaspoon red chili powder
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Step 12: to give a red color (this is optional) and a pinch of salt.
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Step 13: Cook the powdered ingredients until the raw smell disappears.
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Step 14: Add coconut milk.
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Step 15: Remove from the heat.
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Step 16: Choose the right leaves.
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Step 17: Wash the leaves with water
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Step 18: then wipe dry.
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Step 19: Slice the thick vein off the back of the leaves using a sharp knife.
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Step 20: Cut the leaves into a large square pieces.
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Step 21: Cover the fish carefully by folding the banana leaf square on all sides.
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Step 22: Repeat for all pieces.
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Step 23: Occasionally turn over the fish packets and cook by keeping covered.
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Step 24: On steaming
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Step 25: the oils will be automatically released and the fish will be cooked in the gravy.
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Step 26: Cook it for 5 minutes on either side.
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Step 27: Garnish with onion rings.
Detailed Guide
Mackerel, king fish or pomfret would be the best choice for this dish.
,, Take a wok and heat 1 tablespoon (14.8 ml) of oil. , When the oil is hot, turn down the flame add crushed garlic and ginger.
Give it a stir and add finely chopped onion. ,,, To the cooked mixture, add a cup of coconut milk and cook until the gravy becomes semi fluid. , Once done turn off the stove., The best leaves for cooking with are the young leaves.
They should be whole.,, Hold the leaf over a flame or hot coals, moving it back and forth.
It is ready to use when it feels pliable and softer., Spread the pieces out on a table.
Now pour a spoonful of cooked gravy in the center of each leaf square.
Place a piece of fish fry.
Pour another spoonful of cooked gravy on top of the fish and spread it around.
Repeat for each leaf square made. , Make sure that the gravy doesn't ooze out.
To avoid the leaf falling apart, slightly tie it by wrapping around a thread (or use the strips of fiber cut off the leaf vein). , Then heat a flat pan on a stove and reduce the flame.
Place the banana packets on the pan and cover it with a lid so that the packets are getting steamed. , Make sure that the packets don't get burned. ,, Take out and serve on a plate with the banana leaf. ,
About the Author
Sara Peterson
Specializes in breaking down complex creative arts topics into simple steps.
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