Grilled Fish In Banana Leaves

  • Fish
  • 1/4 cup liquid coconut oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red chili powder.
  • 1 tablespoon ground coriander
  • 1/2 tablespoon ginger-garlic paste.
  • 3/4 teaspoon salt.
  • 1/4 teaspoon black pepper.
  • 1/4 teaspoon ground turmeric.
  • 4 skinless sea bass fillets or fish of your choice.
  • Masala
  • 2 tablespoons liquid coconut oil.
  • 3/4 teaspoon mustard seeds.
  • 1/2 teaspoon fenugreek seeds.
  • 1/2 tablespoon finely chopped peeled fresh ginger.
  • 1/2 tablespoon finely chopped garlic
  • 1 1/2 cups thinly sliced shallots
  • 2 fresh green Thai chilies, thinly sliced (about 1 tablespoon)
  • 1 sprig curry leaves (8 inches)
  • 1 teaspoon red chili powder (about Deep)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 cup chopped tomato
  • 1/2 cup unsweetened coconut milk, shaken and stirred well
  • 1 1/4 teaspoons kosher salt.
Additional Ingredients:
  • 1/4 cup liquid coconut oil
  • 4 banana leaves (11 x 8 inches)
  • Lemon slices, for serving.

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Marinating the fish.

  1. Combine coconut oil, lime juice, chili powder, coriander, ginger-garlic paste, salt, pepper and turmeric in a large bowl. Add the fish and turn to coat completely. Cover and refrigerate 1 hour.

Meanwhile, make the Masala.

  1. Heat the coconut oil in a large skillet over medium heat. Add the mustard seeds; cook, shaking the pan frequently, until the seeds have slowly popped, 2 to 3 minutes. Add fenugreek seeds; cook, shaking skillet constantly, until seeds begin to brown, about 1 minute. Add ginger and garlic; cook, stirring constantly, until fragrant and barely browned, about 1 minute. Add shallots, chili, and a sprig of curry leaves; cook, stirring frequently, until shallots have softened and are golden brown, about 10 minutes. Remove and discard curry sprig.
  2. Reduce heat to low and add red chili powder, coriander, and turmeric to mixture in skillet; cook, stirring constantly, until fragrant, about 1 minute.
  3. Add chopped tomato to mixture in skillet; cover and cook, undisturbed, until tomato is completely softened, about 5 minutes. Uncover and stir in coconut milk and salt. Cook, uncovered, stirring occasionally, until masala thickens and reduces slightly, about 5 minutes. Remove from heat; let cool 30 minutes.
  4. Meanwhile, transfer fish from marinade to a large plate and pat dry. Heat 2 tablespoons coconut oil in a large nonstick skillet over medium-high heat. Add fish and cook until golden brown on both sides, about 2 minutes. Remove fish from skillet and set aside.
  5. Place 1 piece of banana leaf on a work surface, shiny side down. Spread a thin layer of masala (about 2 tablespoons) lengthwise down the middle of each sheet, leaving a 1 1/2-inch border on both sides; top with 1 fish fillet. Place 2 tablespoons masala on top of fish. Fold long sides of banana leaf over fish and bring short sides together to form a bundle. Secure with wooden chopsticks or tie with kitchen twine to seal. Repeat the process with the remaining banana leaves, masala and fish fillets.
  6. Heat a large cast iron skillet over low heat. Add the remaining 2 tablespoons of coconut oil to the pan. Place the fish packages in the skillet and cook until a digital thermometer inserted in the center of the fish registers 145 °F, 5 to 7 minutes, turning once halfway through the cooking time. Transfer fish packages to plates; open packages and serve immediately with lemon slices.

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