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.
Ingredients
2 medium Emperor Fish, cleaned and scored
Banana leaves, cut into squares for wrapping
Oil for shallow frying
For Masala Paste:
1 tsp oil
3 tsp coriander seeds
1 tsp peppercorns
1 tsp cumin seeds
1 tbsp roasted chana dal
5 shallots
Instructions
- Heat 1 tsp 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.
Notes
You can substitute Emperor fish with pomfret, mackerel, or tilapia.
Adding turmeric and red chili powder to the masala gives a spicier twist.
Parchment paper can be used instead of banana leaves, though the aroma will differ.
Add lime slices or curry leaves inside the wrap for extra flavor.
Serve with coconut rice, Kerala parotta, or cucumber raita for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Shallow Frying
- Cuisine: South Indian
Nutrition
- Serving Size: 1 fish
- Calories: 275 kcal
- Sugar: 1g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
