Indian · Dinner
Steamed Fish Curry in Banana Leaf
Firm white fish fillet marinated in mustard seed paste with turmeric, green chili, and coconut, wrapped in a banana leaf, then steamed until it flakes. The leaf perfumes the fish while it cooks, delivering soft, gently pungent curry served with steamed rice.
$7
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
330Calories
34.2gProtein
17.9gFat
10.8gCarbs
4.7gSugar
3.2gFiber
410mgSodium
95mgChol
4.9gSat Fat
640mgPotassium
95mgCalcium
2.8mgIron
2.4mcgVitamin B12
9mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the fish fillet dry and rub with turmeric and salt; set aside for 15 minutes to let flavors penetrate the flesh.
2
Blitz
In a small blender, blend soaked mustard seed, green chili, desiccated coconut, mustard oil, sugar, and salt into a thick paste, about 1 minute.
3
Marinate
Coat the fish fillet evenly with the mustard paste and leave at room temperature for 15 minutes.
4
Wrap
Lay the softened banana leaf flat, place the marinated fish in the center, fold into a tight parcel, and secure with kitchen string.
5
Steam
Set the parcel in a steamer basket over simmering water on medium heat for 18–20 minutes until the fish turns opaque and flakes easily.
6
Plate
Unwrap the parcel at the table, spoon any released juices over the fish, scatter cilantro on top, and serve immediately with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 4 tbsp4 tbsp mustard seed
- 2 tbsp2 tbsp mustard oil
- 1 tsp1 tsp turmeric-ground
- 4 tbsp30g desiccated coconut
- 2 piece2 piece banana leaf, about 10 inches square
- 22 green chili
- 2 tsp2 tsp lime juice
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp cilantro
