This salmon is topped with an Indian masala, wrapped in a banana leaf and cooked in a pan on the stovetop. It turns out moist and full of flavor. Serve with steamed rice.
Salmon wrapped in banana leaf
Rated 5.0 stars by 1 users
Category
Indian Food
Cuisine
Indian
Servings
2
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
-
½ teaspoon turmeric powder
-
½ teaspoon black pepper, ground
-
½ teaspoon red chili powder
-
½ lemon, juiced
-
1 teaspoon coconut oil
-
½ teaspoon salt
-
1 tablespoon coconut oil to brown fish
-
1 tablespoon coconut oil
-
2 shallots, chopped
-
4 garlic cloves, chopped
-
1 inch piece ginger, chopped
-
1 green chili, slit
-
1 stem curry leaves
-
2 tomatoes, chopped
-
½ teaspoon turmeric powder
-
½ teaspoon ground coriander
-
¼ teaspoon red chili powder
-
Salt to taste
-
¼ cup water
-
2 banana leaves
-
Twine for securing
Preparing Fish
2 - 4-6 oz. Salmon
Masala
Other ingredients
Directions
Fish marinade
In a shallow bowl, combine the turmeric, black pepper, red chili powder, lemon juice and coconut oil.
Add cleaned fish and coat in the marinade. You can also add small slits before coating. Cover and refrigerate for one hour.
To shallow fry fish, place a large frying pan over medium high heat. Add the fish and quickly fry until browned on both sides. Remove fish and set aside.
To make the masala
Prepare all the ingredients to make the masala.
Using the same pan that you fried the fish in, add shallots and saute for 2-3 minutes until soft. Add ginger, garlic, green chili and curry leaves and saute 2-3 minutes, until fragrant.
Add the tomatoes and stir for another 2 minutes until soft and mushy. Add ground turmeric, coriander and red chili powder. Season with salt.
Add ¼ cup water and bring to a boil. Stir for 2 minutes or until the sauce is thickened. Remove from heat.
To assemble
If using fresh banana leaves, place over a low flame until the leaf is wilted. This makes it easier to wrap.
Place a banana leaf on your work surface with the shiny side facing down. Place 1 tablespoon of the masala in the center of the leaf. Place the browned fish on top of the masala. Top the fish with another tablespoon of masala.
Fold the leaf to cover the fish and secure with twine. Set aside and repeat with the other fillet.
Place the fish packets in a pan over medium high heat and cook for 5 minutes per side. The leaf should be browned on both sides.
Remove the fish from the pan and remove the twine. Unwrap the fish and serve on the banana leaf.
Leave a comment