Fish in Banana Leaves is one of those recipes that makes cooking feel like an adventure. There’s something magical about unwrapping that banana leaf parcel to reveal perfectly cooked fish inside. The pomfret gets marinated with lime and spices, then coated in a tangy tamarind mixture before being wrapped up like a gift. When you cook it, the banana leaves turn beautifully dark and release their gentle aroma into the fish. It’s a traditional technique that home cooks have been using for generations to lock in flavors and moisture.
About the Recipe
This recipe brings restaurant-quality flavors right to your home kitchen. The combination of tangy tamarind, aromatic spices, and tender pomfret creates layers of taste that will surprise you. Banana leaves act like natural parchment paper, steaming the fish while infusing it with their subtle flavor. The technique might seem fancy, but it’s actually quite forgiving for beginners. You’ll love how the marinade tenderizes the fish while the spicy coating adds just the right amount of heat. It’s perfect for when you want to impress guests or merely treat your family to something different.
Why You’ll Love This Recipe
The flavors in this dish are surely incredible. That tangy tamarind coating balances perfectly with the mild sweetness of pomfret. And the banana leaves? They’re like nature’s own cooking vessel, keeping everything moist and adding their unique aroma. I love how the fish comes out so tender you can flake it with a fork. The spices create this beautiful reddish coating that looks as good as it tastes. Plus, there’s something really satisfying about unwrapping your own little food parcel. Your kitchen will smell amazing while it’s cooking, and your family will think you’re a culinary genius. The best part is watching people’s faces when they open those banana leaf packets at the dinner table.
Fish in Banana Leaves
Cooking Tips
Make sure your banana leaves are clean and pliable before wrapping. Heat them gently over medium flame to soften them up. Don’t skip the marinating time – those 20 minutes really help the flavors soak in. When frying the fish, keep the oil at medium heat so it doesn’t burn. The tamarind mixture should be thick enough to coat the fish well. Secure your banana leaf packets tightly with toothpicks so nothing leaks out during cooking.
Serving and Storing Suggestions
This recipe serves 2 people perfectly and takes about 1 hour from start to finish. Serve it hot right from the banana leaves with steamed rice and some pickled vegetables on the side. The fish tastes best when eaten fresh, but you can store leftovers in the fridge for up to 2 days. Just reheat gently in the microwave or steam for a few minutes to warm through.
Similar Recipes
- Fish Curry in Coconut Milk
- Grilled Fish with Herb Marinade
- Steamed Fish with Ginger and Soy
- Fish Tikka with Mint Chutney
- Baked Fish with Lemon Butter
Nutrient Benefits
Pomfret is packed with lean protein and omega-3 fatty acids that are great for heart health. Turmeric brings anti-inflammatory properties to the dish, while ginger aids digestion. The tamarind provides vitamin C and antioxidants. Banana leaves don’t add nutrients directly, but they help retain the fish’s natural vitamins during cooking without adding any unwanted chemicals like some cooking papers might.
Fish in Banana Leaves
Ingredients
- 250 gms Pomfret (whole, cleaned, washed and drained)
- 1 Banana Leaves
- 1/2 cup Oil
- 1 Onion (chopped)
- 2 Green Chillies (chopped)
- Ginger (1 two inch piece, chopped)
- 4 cloves Garlic (chopped)
- 1/4 cup Tamarind Extract
- 1/8 tsp Turmeric Powder
- 1 1/2 tsp Red Chilli Powder
For the marinade:
- Juice of 1 Lime
- 1/4 tsp Turmeric Powder
- Salt as per taste
Instructions
- Mix the marinade ingredients and rub into fish.
- Marinate for 20 minutes and keep aside.
- Heat oil in a pan.
- Deep fry the fish for 3 to 5 minutes on each side.
- Remove the fish from pan and keep aside to drain.
- Reduce oil to 1 tblsp.
- Add onions, green chillies, ginger and garlic.
- Fry till onions turn translucent.
- Pour the tamarind extract.
- Add turmeric powder, red chilli powder and boil till mixture thickens.
- Coat the fish with mixture and stuff with remaining mixture.
- Clean the banana leaf with a damp cloth on both sides.
- Dry and pass over medium heat to make it pliable.
- Cut into pieces large enough to hold fish.
- Wrap fish in banana leaves and use toothpicks to secure.
- Roast on a hot tawa on each side for 4 to 5 minutes or steam cook for 4 to 5 minutes, till banana leaves turn blackish brown.
- Serve hot.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use other fish instead of pomfret for this recipe?
Yes, you can substitute pomfret with other firm white fish like snapper, sea bass, or even salmon. Just make sure the fish is fresh and firm enough to handle the marinating and wrapping process without falling apart.
Where can I find banana leaves if they’re not available locally?
Check Asian grocery stores, Indian markets, or Mexican food stores. You can also order them online. If you can’t find them, use parchment paper or aluminum foil, though you’ll miss the unique flavor that banana leaves provide.
What can I substitute for tamarind extract in this recipe?
You can use lime juice mixed with a little brown sugar, or try white vinegar with a pinch of sugar. Pomegranate molasses also works well. The goal is to get that tangy, slightly sweet flavor that tamarind provides.
How do I know when the fish is properly cooked inside the leaves?
The banana leaves will turn dark brown and slightly charred. The fish should flake easily when tested with a fork. If you’re unsure, unwrap one packet carefully and check – the fish should be opaque and cooked through.
