Fragrant Banana Leaf-Baked Fish with Coconut Milk
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About Fragrant Banana Leaf-Baked Fish with Coconut Milk
Transport your taste buds to India with this aromatic Khaira fish recipe! Imagine tender, flaky fish infused with a fragrant spice blend, pan-fried to perfection, and then baked in a banana leaf with a luscious coconut milk sauce.This dish is a symphony of flavors, blending warm spices with the delicate sweetness of coconut and the richness of perfectly cooked fish. The banana leaf imparts a subtle earthy note, enhancing the overall experience.Whether you're looking for a satisfying lunch or a memorable dinner, this Khaira fish recipe is sure to impress. It's an easy way to experience the magic of Indian cuisine in your own kitchen.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Ingredients
For the Fish Marinade
- 500 gm Khaira Fish
- 1 tsp Lemon Juice
- Salt to taste
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder red
- 2 tsp Coriander Powder
- ½ tsp Garam Masala
- ¼ tsp Asafoetida
- 1 tbsp Cooking Oil
For the Coconut Milk Sauce
- 5-7 Onions sliced, small
- 2 Tomatoes chopped
- 1 tsp Kashmiri Chili Powder red
- 5-6 Curry Leaves
- ½ cup Coconut Milk
- 1 tbsp Cooking Oil
For Baking
- 1-2 Banana Leaves
- ½ tbsp Cooking Oil for greasing
Instructions
- Rinse the Khaira fish and pat it dry. Apply lemon juice to the fish. This helps neutralize any fishy odor.
- In a bowl, combine the turmeric powder, red chili powder, coriander powder, garam masala, asafoetida, salt, and 1 tablespoon of oil.
- Marinate the fish with the spice mixture. Ensure the fish is coated evenly. Let it rest for 10-15 minutes to allow the flavors to meld.
- While the fish marinates, slice the onions and chop the tomatoes.
- Heat 1 tablespoon of oil in a pan. Shallow fry the marinated fish until lightly golden. Set aside.
- In the same pan, add the sliced onions and sauté until translucent. Add the chopped tomatoes and curry leaves. Cook until the tomatoes soften.
- Stir in the Kashmiri red chili powder and cook for a minute. This enhances the color and flavor of the sauce.
- Pour in the coconut milk and bring to a gentle simmer. This creates a creamy, flavorful sauce.
- Pass the banana leaves over a flame to soften them, making them pliable for wrapping. Grease the leaves lightly with oil.
- Spread a thin layer of the onion-tomato mixture on the banana leaf. Place the fried fish on top and cover with the remaining sauce.
- Wrap the fish tightly in the banana leaf. Place the wrapped fish in a pan and bake for about 10 minutes, flipping halfway through, until heated through and fragrant.
- Serve the banana leaf-baked fish hot with steamed rice.
Recipe Notes
Expert Tips
- For a richer flavor, marinate the fish in a mixture of ginger-garlic paste, turmeric, and chili powder for at least 30 minutes before cooking.
- Adjust the amount of green chilies according to your spice preference. For a milder dish, remove the seeds before adding them.
- Adding a splash of mustard oil at the end enhances the aroma and taste of the fish curry.
Storage Instructions
- Store leftover fish curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, ensuring it's heated through thoroughly.
Also See
Recipe Video
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Recipe Nutrition
Calories: 310kcalCarbohydrates: 19gProtein: 28gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 63mgSodium: 99mgPotassium: 833mgFiber: 4gSugar: 8gVitamin A: 859IUVitamin C: 45mgCalcium: 73mgIron: 3mg
Geeta Biswas
Articles: 919
3 Comments
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Wow, this looks fantastic!
This looks so inviting! Thank you.
Looks so good! Can’t wait to try it.