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Fish-Style Fillets in Banana Leaves

CategoryDifficultyBeginner
Prep Time20 minsCook Time30 minsTotal Time50 minsYields2 Servings

Ingredients
 1 pack Fry’s Fish-Style Fillets
 1 tsp chilli powder
 ½ tsp turmeric powder
 Juice of half a lemon
 Salt, to taste
 2 Tbsp coconut oil
 ½ tsp mustard seeds
 ½ tsp somph (fennel) seeds
 1 tsp fresh ginger paste
 1 tsp fresh garlic paste
 Curry leaves
 1 chopped green chili (optional)
 ½ chopped onion
 ½ tsp chilli powder
 ½ tsp turmeric powder
 3 Tbsp tomato puree
 I Tbsp coconut milk
 Banana leaves washed
 Water

Method

1

Mix the chilli powder, turmeric powder, lemon juice, a pinch of salt and a bit of water together so it becomes a smooth marinade.

2

Score the Fry’s Fish-Style Fillets and smear the marinade over, set aside.
Put 1 Tbsp of the coconut oil in a pan and pan-fry for approx. 2 minutes on each side, set aside

3

Add the rest of the oil, mustard and somph seeds, ginger, garlic, green chilli, curry leaves and onion to the pot and stir.

4

Allow to simmer until the ingredients start to get golden brown, then add the chilli powder and turmeric powder, some salt and the tomato puree. Simmer for 5-10 minutes on low heat.

5

Add the coconut milk and cook for 1-2 minutes.

6

Heat the banana leaves for a few seconds above the heated stove plate, as this makes it more pliable.

7

Place the cooked masala on the banana leaves, put the Fry’s Fish-Style fillets on top and finish with some more masala.

8

Wrap in the banana leaves, sprinkle water and place in oven tray in middle shelf of hot oven (190°C) for approx. 5 minutes.

9

Your Fish-Style Fillets in banana leaves are ready to serve with rice, naan or roti.

Ingredients

Ingredients
 1 pack Fry’s Fish-Style Fillets
 1 tsp chilli powder
 ½ tsp turmeric powder
 Juice of half a lemon
 Salt, to taste
 2 Tbsp coconut oil
 ½ tsp mustard seeds
 ½ tsp somph (fennel) seeds
 1 tsp fresh ginger paste
 1 tsp fresh garlic paste
 Curry leaves
 1 chopped green chili (optional)
 ½ chopped onion
 ½ tsp chilli powder
 ½ tsp turmeric powder
 3 Tbsp tomato puree
 I Tbsp coconut milk
 Banana leaves washed
 Water

Directions

1

Mix the chilli powder, turmeric powder, lemon juice, a pinch of salt and a bit of water together so it becomes a smooth marinade.

2

Score the Fry’s Fish-Style Fillets and smear the marinade over, set aside.
Put 1 Tbsp of the coconut oil in a pan and pan-fry for approx. 2 minutes on each side, set aside

3

Add the rest of the oil, mustard and somph seeds, ginger, garlic, green chilli, curry leaves and onion to the pot and stir.

4

Allow to simmer until the ingredients start to get golden brown, then add the chilli powder and turmeric powder, some salt and the tomato puree. Simmer for 5-10 minutes on low heat.

5

Add the coconut milk and cook for 1-2 minutes.

6

Heat the banana leaves for a few seconds above the heated stove plate, as this makes it more pliable.

7

Place the cooked masala on the banana leaves, put the Fry’s Fish-Style fillets on top and finish with some more masala.

8

Wrap in the banana leaves, sprinkle water and place in oven tray in middle shelf of hot oven (190°C) for approx. 5 minutes.

9

Your Fish-Style Fillets in banana leaves are ready to serve with rice, naan or roti.

Fish-Style Fillets in Banana Leaves

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