Fish Roasted In Banana Leaf Recipe Kit Recipe

Indian cuisine · 523 calories

Fish Roasted In Banana Leaf Recipe Kit recipe

About this recipe

Experience the authentic flavors of Fish Roasted in Banana Leaf with our Recipe Kit, a perfect blend of aromatic spices and traditional cooking techniques. This kit includes all the essentials to create a mouthwatering dish, featuring fresh fish fillets marinated in a rich mix of coriander, cumin, garlic, ginger, and Kashmiri chilli paprika, all wrapped in fragrant banana leaves and roasted to perfection. Ideal for a special dinner or a unique culinary adventure, this recipe is easy to follow and delivers restaurant-quality results at home. Order now on the AnyFeast website or app and bring the taste of tradition to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Garlic
  • 500 g Onion
  • 100 g Lemon
  • 1 kg Fish Fillets
  • 40 g Kashmiri Chilli Paprika
  • 100 g Ginger
  • 200 g Table Salt
  • - Coriander Powder
  • 1 l Refined Soyabean Oil

Instructions

  1. 1. Wash and pat dry the fish fillets.
  2. 2. In a mixing bowl, combine 50g coriander powder, 100g cumin powder, 100g garlic (minced), 100g ginger (grated), 500g onion (thinly sliced), 40g Kashmiri chilli paprika, and salt to taste.
  3. 3. Add some freshly chopped coriander leaves and 1-2 finely chopped green chillies to the mixture.
  4. 4. Squeeze the juice of one lemon into the bowl and add a drizzle of olive oil. Mix well to form a marinade.
  5. 5. Coat the fish fillets thoroughly with the spice marinade.
  6. 6. Cut banana leaves into large pieces and lightly toast them over a flame to make them pliable.
  7. 7. Place each marinated fish fillet in the center of a banana leaf piece, fold the leaf to encase the fish, and secure it with toothpicks or kitchen twine.
  8. 8. Preheat your oven to 375°F (190°C). Lay the wrapped fish on a baking tray and bake for 20-25 minutes.
  9. 9. Remove from the oven, let it rest for a few minutes, then carefully unwrap the banana leaf. Serve the fish hot, garnished with additional fresh coriander leaves.