Masala Paste for steamed fish
1/4 cup fresh coconut
5–6 sprigs coriander leaves
4 sprigs mint leaves
2 sprigs curry leaves
2 green chillies
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1/4 teaspoon black pepper powder
1/4 inch piece ginger
1 tablespoon coconut oil (optional)
Little water to grind
Other Ingredients for steamed fish
Juice of half a lime
500 grams fish fillet
Banana leaves -2-3
Take all the ingredients listed under masala paste and grind it with a few tablespoon of water to a thick smooth paste. You can also add a little coconut oil while grinding for better emulsion. I have not added any oil today. Also be sure to use fresh coconut for this recipe.
Add in juice of half a lime. Add in the fish fillets. Apply the marinade generously to coat the fish. You can use fish fillets, steaks or whole fish like pomfret etc.. I have used fillet of silver croaker today. Marinate the fish for 15 minutes.
Lets get the banana leaves ready for wrapping. The banana leaves need to be wilted. Using the raw leaf would likely tear when folded. To avoid this problem, it needs to be wilted on fire. Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside. Just mere seconds is good enough. Do not show the leaf on fire for a long time. It might burn. Add in the marinated fish piece to a big banana leaf. Fold on all four sides to form a pocket. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.
Heat a steamer and place the prepared pockets on the steamer. Steam for 10 minutes. Gently open the leaves and serve hot as is or with rice. Steamed fish with coconut and herbs is ready!!! Enjoy!!!
Adding a little coconut oil while grinding the paste results in a better emulsion. I have not used oil today. If ok, do use coconut oil or any oil of your choice.
- Prep Time: 10m
- Cook Time: 10m
Keywords: steamed fish with coconut and herbs