Keralan banana leaf grilled fish recipe

Name: Keralan banana leaf grilled fish recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp coconut or vegetable oil; 4 fillets tilapia or other fish; 14 curry leaves; 1 medium onion, finely chopped; 6 cloves garlic, finely chopped; 6 g (0.2oz) ginger, finely chopped; 0.5 green chilli, finely chopped (adjust to taste); 2 small tomatoes, chopped; 1 pinch powdered fennel seeds; 1 pinch powdered cloves; 0.33 tsp tamarind paste (adjust to taste); 2 tsp lemon juice; 0.5 tsp turmeric powder; 4 squares of banana leaves, large enough to wrap the fish in, or aluminium foil; 4 lengths string, enough to tie the packages - alternatively, you can use toothpicks

Servings: persons

4 tbsp coconut or vegetable oil
4 fillets tilapia or other fish
14 curry leaves
1 medium onion, finely chopped
6 cloves garlic, finely chopped
6 g (0.2oz) ginger, finely chopped
0.5 green chilli, finely chopped (adjust to taste)
2 small tomatoes, chopped
1 pinch powdered fennel seeds
1 pinch powdered cloves
0.33 tsp tamarind paste (adjust to taste)
2 tsp lemon juice
0.5 tsp turmeric powder
4 squares of banana leaves, large enough to wrap the fish in, or aluminium foil
4 lengths string, enough to tie the packages - alternatively, you can use toothpicks

1
Marinate the fish in the lemon juice with good pinches of salt and turmeric per fillet.
2
Leave aside for 20 minutes.
3
Heat half the oil in a large frying pan.
4
Add the fish and fry on one side for 20-30 seconds then turn and do the same with this side.
5
Place straight onto the banana leaves or foil packets.
6
Add the remaining oil to the pan and add the curry leaves, fry for 5 seconds and add the onions, cook well until soft and lightly golden.
7
Add the ginger, garlic and chilli and stir fry for a minute.
8
Add the fennel, clove, black pepper and salt along with the tomatoes and a splash of water.
9
Cook for 5-6 minutes or until the whole thing comes together.
10
Taste, it should taste cooked and harmonious.
11
Stir the tamarind paste.
12
At this stage it should be a little salty and a little a bit spicy.
13
Heat the banana leaves over fire to make them pliable and smear the inside of the leaves with some oil.
14
Spoon a little of the masala in the centre of each leaf.
15
Place a piece of fish on top and smear over the rest.
16
If using foil, the masala often sticks to it and you lose a bit so smear a good amount of the mix on top of one side only.
17
Fold over the foil or banana leaf to enclose the fish (and possible juices) properly and secure using some string or toothpicks to help.
18
Heat the rest of the oil in a thick-bottomed pan or oil a BBQ rack or griddle pan.
19
Add the parcels and cook, covered, for around 3-4 minutes on each side or until the banana leaf turns a pale brown.
20
If using foil, you can also cook it in a preheated oven (200C) and bake for 10 minutes.
21
Serve hot with lemon wedges and a salad or some potatoes on the side.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tbsp coconut or vegetable oil, 4 fillets tilapia or other fish, 14 curry leaves, 1 medium onion, finely chopped, and more.

Yes, Keralan banana leaf grilled fish recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!