Name: Fish Fry in Banana Leaf
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: South Indian
Ingredients: 2 medium Emperor Fish, cleaned and scored; Banana leaves, cut into squares for wrapping; Oil for shallow frying; 1 tsp oil; 3 tsp coriander seeds; 1 tsp peppercorns; 1 tsp cumin seeds; 1 tbsp roasted chana dal; 5 shallots

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A traditional South Indian-style fish fry wrapped in banana leaves and seared to golden perfection—this Fish Fry in Banana Leaf dish is as aromatic as it is flavorful. The smoky earthiness of banana leaves pairs beautifully with a bold, homemade masala, infusing the fish with layers of spice and authenticity. I love how this recipe brings a slice of Kerala’s culinary heritage right to my kitchen.

Fish Fry in Banana Leaf

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 medium Emperor Fish, cleaned and scored

Banana leaves, cut into squares for wrapping

Oil for shallow frying

For Masala Paste:

1 teaspoon oil

3 teaspoon coriander seeds

1 teaspoon peppercorns

1 teaspoon cumin seeds

1 tablespoon roasted chana dal

5 shallots

Directions

I start by heating 1 teaspoon oil in a small pan and dry roasting the coriander seeds, peppercorns, cumin seeds, and roasted chana dal until aromatic.

After letting the spices cool, I grind them with the shallots into a coarse paste, adding a splash of water if needed to help blend.

I generously coat the cleaned and scored fish with this masala paste, ensuring it seeps into every cut and crevice.

I let the fish marinate for 30 minutes to 1 hour to allow the flavors to deepen.

Meanwhile, I prepare the banana leaves by lightly wilting them over an open flame or dipping them briefly in hot water to make them pliable.

Once marinated, I wrap each fish tightly in a square of banana leaf and secure it with a toothpick or kitchen twine.

In a heated pan with some oil, I shallow fry the wrapped fish on medium heat for about 6–8 minutes per side until the outer leaf is slightly charred and the fish is perfectly cooked.

I serve the fish hot, straight from the banana leaf, to retain that rich, rustic aroma.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings: 2 servings

Calories: Approximately 275 kcal per serving

Variations

I sometimes substitute Emperor fish with pomfret, mackerel, or tilapia depending on what’s fresh at the market.

For a different flavor profile, I add a bit of turmeric and red chili powder to the masala paste.

When banana leaves aren’t available, I’ve used parchment paper as a substitute—though it misses that earthy aroma.

I enjoy adding a thin slice of lime or curry leaves inside the wrap for an extra burst of flavor.

For a festive touch, I serve this fish with a side of coconut rice or Kerala parotta.

Storage/Reheating

If I have leftovers, I wrap the cooked fish (still in banana leaves) in foil and store it in an airtight container in the refrigerator for up to 2 days. When reheating, I gently warm it in a covered skillet over low heat, flipping once, or place it in a preheated oven at 350°F (175°C) for about 10 minutes. I avoid microwaving as it alters the texture of both the fish and the banana leaf.

FAQs

How do I know if the fish is fully cooked?

I check if the flesh flakes easily with a fork and turns opaque all the way through. The banana leaf might also show some charred spots when the fish is ready.

Can I bake the fish instead of frying?

Yes, I can bake it at 375°F (190°C) for about 20–25 minutes. While it won’t get the same crispy edges as pan-frying, the fish still turns out tender and flavorful.

What does the banana leaf add to the dish?

It imparts a subtle, earthy aroma and keeps the fish moist as it cooks. I also love the authentic presentation it offers.

Can I prepare the masala paste in advance?

Absolutely. I often make the paste a day ahead and store it in the fridge. It saves time and actually lets the flavors develop further.

What sides go well with this fish fry?

I typically serve it with steamed rice, lemon wedges, and a cooling cucumber raita. It also pairs beautifully with appam or dosa.

Conclusion

This Fish Fry in Banana Leaf is a true celebration of tradition and flavor. I love how the rustic cooking method enhances the bold spices, resulting in a dish that's both comforting and deeply satisfying. Whether I'm recreating a festive meal or craving a taste of the coast, this recipe always hits the mark.

📖 Recipe:

Fish Fry in Banana Leaf

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Author: Cheryl
Total Time: 40 minutes
Yield: 2 servings
Diet: Halal

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Description

A traditional South Indian-style fish fry wrapped in banana leaves, seared to golden perfection with a bold homemade masala. The banana leaf imparts an earthy aroma, keeping the fish moist and flavorful.

Instructions

Heat 1 teaspoon oil in a small pan and dry roast the coriander seeds, peppercorns, cumin seeds, and roasted chana dal until aromatic.
Allow the spices to cool, then grind them with shallots into a coarse paste. Add a splash of water if needed for blending.
Coat the cleaned and scored fish with the masala paste, ensuring it seeps into the cuts.
Marinate the fish for 30 minutes to 1 hour.
Wilt banana leaves over an open flame or dip in hot water to make them pliable.
Wrap each fish in a banana leaf square and secure with a toothpick or kitchen twine.
Heat oil in a pan and shallow fry the wrapped fish on medium heat for 6–8 minutes per side until slightly charred and fully cooked.
Serve hot, straight from the banana leaf.