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Pearl Spot Fish wrapped in Banana Leaf Recipe

Pearl Spot Fish wrapped in Banana Leaf is a popular Indian Side-Dish
Author :
On :
Friday, 21 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pan-Fried Recipe
Difficulty :
Servings :
Rated 5 based on 100 votes


  • Pearl Spot Fish (Karimeen) – 4 nos (about 700 grams / 5 inch size)
  • Shallots1 – 200 grams
  • Tomatoes – 4 nos (about 300 grams)
  • Banana Leaf2 – 3 sheets
  • Garlic – 1 tbsp
  • Ginger – 2 tbsp
  • Green chilli – 5 nos
  • Turmeric powder – ½ tsp
  • Chilli Powder – 1 tbsp
  • Coriander(Dhaniya) Powder – 1 tsp
  • Coconut Oil – 15 ml
  • Mustard Seeds – 1 tsp
  • Fenugreek(Methi) Seeds – ½ tsp
  • Curry leaves – few sprigs
  • Kudampuli(Tamarind Pulp)3 – 15 ml
  • Water – 20 ml
  • Thick Coconut Milk – 20 ml
  • Salt – to taste
  • How to Make Pearl Spot Fish wrapped in Banana Leaf:

    1. Clean and make diagonal gashes on the fish.
    2. Finely chop shallots and tomatoes, store separately.
    3. Make a paste of ginger and garlic
    4. Clean the curry leaves and pat them dry.
    5. Clean kudampuli (which is the preferred choice) if not tamarind pulp; whichever is available locally in hot water (20 ml) and leave it till needed.
    6. Heat 5 ml coconut oil in a pan.
    7. Add mustard and fenugreek seeds, allow to pop.
    8. Add curry leaves and chopped onion. Sauté till golden brown (about 5 mins)
    9. Add chopped tomatoes and green chilli sauté till oil separates.
    10. Add ginger-garlic paste sauté for 1 min.
    11. Add turmeric powder, chilli powder, coriander powder and salt to taste, sauté for a couple of minutes till the raw taste leave the powder.
    12. Now add the kudampulli water and coconut milk, make a thick paste.
    13. Preparing the Banana Leaf
    14. The banana leaf once cleaned and dried with a kitchen towel is ready to use, however it may tear off easily; thus I recommend you to follow these steps.
    15. Switch on the flame (medium-high), hold the banana leaf by it’s ends and move along the fire (about 5 inches above the flame) till the leaf shrivels and blackens lightly. Now you can turn and twist as you wish with this leaf, without the fear of tearing.
    16. Preparing the fish for the final stage:
    17. Rub salt to taste on the fish, then rub the above prepared gravy on the fish, making sure it is all round it and inside the gashes. Stuff inside the fish as well.
    18. Wrap carefully in the banana leaf, tie with a string, care should be taken not to tear the leaf.
    19. Heat remaining coconut oil in a pan, place the wraps and cook no more than 6 minutes on each side.
    20. Serve immediately with lime wedges.


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    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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