Fish in Banana Leaf

fish-in-banana-leaf Fish in Banana Leaf

Serving: 2 persons
Prep Time: 20 minutes
Cooking Time: 10 minutes


2 medium-sized Pomfret
2 medium-sized ripe tomatoes
1/2 of a fresh coconut
10 cloves of garlic, washed and de-skinned
6 green chilies
1 tsp of red chili powder
1 bunch of fresh coriander leaves
4 tbsp of oil
1 tsp of cumin seeds
2 lime
2 tbsp of vinegar
2 tsp of salt
4 banana leaves
A large pinch of sugar

For Mustard Sauce

4 tbsp of mustard
1 tsp of poppy seeds
4 green chilies
3 tsp of whipping cream
1 tbsp of sesame seeds
Salt to taste

Wash the Pomfretfishes thoroughly by placing them under running water to clean them. Slice the fish and wipe with a dry cloth. Place the sliced fishes in a glass tray and rub on half of the salt and the vinegar. Keep aside. Now transfer the coconut, coriander, garlic, cumin seeds, green chilies, salt and sugar to a food processor and process till a smooth paste is formed. If there are lumps present in the mixture add a little water to it and process further.

Keep the mixture in a small bowl. To this add the lime juice and oil and combine. Use this paste to smear the fish well on all sides. Wash the banana leaves and remove the stalk string in the middle and cut each into 3 or 4 pieces. Wrap each of the pieces of the fish separately in banana leaf.

Preheat the oven to 350 degrees F. Place a baking tray with the banana leaf wrapped pieces of fish and cook for about 10 minutes. When done remove from oven, remove the banana leaves carefully and place on a serving plate carefully. Serve the fish hot with mustard sauce.

Mustard sauce

Roast the sesame seeds until they are browned. Transfer all ingredients with 2 tablespoon of water to a blender and blend at high speed till a smooth paste is formed. Add a little water if required.

Hot tip: You can team this delicacy with a glass of white wine.