Yoghurt-Marinated Fish Cooked In Banana Leaves Recipe

Cooking Directions

• STEP 1.In a bowl, mix yoghurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, lemon juice, and salt.
• STEP 2.Coat the fish fillets with the marinade and let them marinate for at least 30 minutes.
• STEP 3.Preheat the grill or oven to medium-high heat.
• STEP 4.Take a banana leaf and place a marinated fish fillet in the center. Fold the banana leaf to form a packet, securing it with toothpicks or kitchen twine.
• STEP 5.Repeat the process with the remaining fish fillets.
• STEP 6.Grill the fish packets for about 10-12 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
• STEP 7.Remove the toothpicks or twine and serve the fish hot, garnished with fresh coriander leaves.
• STEP 8.Serve with steamed rice or naan bread for a complete meal.

Cooking Tips

• Make sure to use fresh fish fillets for the best flavor and texture.
• If you don't have banana leaves, you can use aluminum foil as a substitute.
• You can also cook the fish packets in a preheated oven at 400°F (200°C) for about 15-20 minutes.
• For added smoky flavor, you can place the banana leaf packets directly on hot charcoal or a gas stove flame for a few seconds before grilling or baking.

Storage and Serving

• Leftover cooked fish can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish in a microwave or oven until warmed through before serving.
• Serve the yoghurt-marinated fish with a side of mint chutney or lemon wedges for extra freshness.