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Something special: Banana leaf grilled fish
Health

Something special: Banana leaf grilled fish

Keralan Grilled Snapper…forweb2This super nutritious fish dish, infused with the flavours of the Indian region of Kerala, will have your tastebuds on overdrive. Plus, it’s far easier to make than it looks.

Although using banana leaf will give the fish more flavour, using aluminium foil still creates a delicious, healthy dish. You can choose whichever fish you like. In Kerala they use Pomfret, but this recipe uses Tilapia. Cook whichever fish is in season (your fishmonger will be able to help).

This is not a heavy meal, but is really satisfying and just needs a little salad or some potatoes on the side to be filling and healthy. In summer, trade in the oven for the barbecue – the extra smokiness is delicious.

Serves 4

4 tbs. coconut or vegetable oil
4 fillets tilapia or other fillets
14 curry leaves
1 medium onion, finely chopped
6 cloves garlic, finely chopped
6g ginger, finely chopped
½ green chilli, finely chopped, or to taste
2 small tomatoes, chopped
Salt to taste and 1/4 tsp. freshly ground black pepper
A pinch of powdered fennel seeds
A small pinch of powdered cloves
1/3 tsp. tamarind paste to taste
2 tsp. lemon juice and ½ tsp. turmeric powder to marinate fish
4 squares of banana leaves, large enough to wrap the fish in, or aluminium foil
String to tie or toothpicks to secure banana leaves

Method:

1 Marinate the fish in the lemon juice with good pinches of salt and turmeric per fillet. Leave aside for 20 minutes.

2 Heat half the oil in a large frying pan. Add the fish and fry on one side for 20-30 seconds then turn and do the same with this side. Place straight onto the banana leaves or foil packets.

3 Add the remaining oil to the pan and add the curry leaves, fry for 5 seconds and add the onions, cook well until soft and lightly golden. Add the ginger, garlic and chilli and stir fry for a minute. Add the fennel, clove, black pepper and salt along with the tomatoes and a splash of water. Cook for 5-6 minutes or until the whole thing comes together. Taste, it should taste cooked and harmonious.

4 Stir the tamarind paste. At this stage it should be a little salty and a little a bit spicy.

5 Heat the banana leaves over fire to make them pliable and smear the inside of the leaves with some oil. Spoon a little of the masala in the centre of each leaf. Place a piece of fish on top and smear over the rest. If using foil, the masala often sticks to it and you lose a bit so smear a good amount of the mix on top of one side only. Fold over the foil or banana leaf to enclose the fish (and possible juices) properly and secure using some string or toothpicks to help.

6 Heat the rest of the oil in a thick-bottomed pan or oil a BBQ rack or griddle pan. Add the parcels and cook, covered, for around 3-4 minutes on each side or until the banana leaf turns a pale brown. If using foil, you can also cook it in a preheated oven (200C) and bake for 10 minutes.

7 Serve hot with lemon wedges and a salad or some potatoes on the side.

Banana leaf  grilled fish is from Anjum’s Quick and Easy Indian, Anjum Anand (QP, £18.99).

Anjums-Quick-and-Easy-Indian

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