Kerala-Style Pan-Roasted Pearl Spot Fish in Banana Leaf

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A signature dish from the backwaters of Kerala, whole pearl spot fish is slathered with a roasted coconut and chili masala, then sealed inside banana leaves and pan-roasted until smoky and tender. The banana leaf acts as a natural steamer, locking in moisture while infusing the fish with an earthy aroma.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 28 gFat
• 14 gSaturated Fat
• 12 gCarbs
• 4 gFiber
• 5 gSugar
• 38 gProtein
• 520 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 285 mcgVitamin A

Ingredients

For the roasted spice paste

• 8 dried Kashmiri red chilies, stems removed
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1 tsp black peppercorns
• 4 garlic cloves
• 1 inch fresh ginger, peeled
• 2 green chilies, sliced
• 1/4 cup freshly grated coconut
• 1/2 tsp turmeric powder
• 2 tbsp fresh lemon juice
• 3 tbsp water

For the fish and masala base

• 4 whole pearl spot fish (about 300 g each), gutted and scaled
• 2 large banana leaves, cut into 12-inch squares
• 4 tbsp coconut oil, divided
• 2 large onions, thinly sliced
• 2 medium tomatoes, finely chopped
• 1 large sprig fresh curry leaves
• 1 tsp garam masala
• 1 tbsp tamarind pulp
• 1 1/2 tsp sea salt, plus more for rubbing
• 1/2 tsp Kashmiri red chili powder

Directions

1. Toast the dried chilies, coriander, cumin, fenugreek, and peppercorns in a dry skillet over medium heat for 2 to 3 minutes until fragrant; transfer to a blender with garlic, ginger, green chilies, grated coconut, turmeric, lemon juice, and water, then blend to a thick, coarse paste.
2. Rinse the fish under cold water and pat dry. Make 3 deep diagonal slits on each side of the fish. Rub all over with salt, a pinch of turmeric, and a little lemon juice; set aside to marinate for 10 minutes.
3. Heat 2 tablespoons of coconut oil in a heavy pan over medium heat. Add the sliced onions and cook for 6 to 8 minutes until deep golden. Stir in the chopped tomatoes, curry leaves, and a pinch of salt; cook for 4 minutes until the tomatoes break down.
4. Add the prepared spice paste and chili powder to the pan. Sauté for 5 to 6 minutes, stirring often, until the mixture thickens and the oil begins to separate from the masala. Stir in the garam masala and tamarind pulp, then remove from heat and let cool slightly.
5. Pass each banana leaf square briefly over an open flame or hot skillet until soft and pliable; this prevents cracking. Spread a generous layer of the masala on each leaf, place a marinated fish on top, then top with another spoonful of masala, pressing some into the slits.
6. Fold the banana leaf over the fish to form a tight rectangular packet and secure with toothpicks or kitchen twine. Repeat with all four fish.
7. Heat the remaining 2 tablespoons of coconut oil in a large flat tawa or skillet over medium-low heat. Place the wrapped fish packets seam-side down and cook for 7 to 8 minutes per side, pressing gently with a spatula, until the leaves are charred in spots and the fish is cooked through (internal temperature of 62°C).
8. For a more traditional smoky flavor, the wrapped fish can be grilled over charcoal embers for 10 to 12 minutes, turning once.
9. Let the packets rest for 3 minutes before serving. Cut open at the table to release the fragrant steam, and serve hot with steamed Kerala red rice, tapioca, or a simple onion-tamarind salad.

Cook’s Notes

• Always wilt the banana leaves over a flame first, or they will crack and tear while folding around the fish.
• Pure cold-pressed coconut oil is essential for authentic Kerala flavor; do not substitute with neutral oils.
• Score the fish deeply on both sides so the masala penetrates into the flesh during the slow pan-roasting.
• If pearl spot is unavailable, use any firm, freshwater whole fish such as tilapia or pompano of similar size.
• Leftover masala keeps refrigerated for up to 4 days and can be used to season other fish or vegetable stir-fries.

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