Steamed COD IN Banana LEAF
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
A South Indian dish of cod fillets steamed in banana leaves with a spiced onion mixture. The banana leaf imparts a smoky flavor and keeps the fish moist.
Ingredients
- 88.7 ml vegetable oil
- 9.86 ml mustard seeds
- 4 red onions finely chopped
- 2 dried curry leaves
- 9.86 ml garam masala
- 1 lemon juiced
- 4 banana leaf or baking parchment
- 4 cod fillets skinned
- 4 fresh curry leaves
- 4 cocktail sticks
- sea salt
Nutrition (per serving, estimated)
Estimated based off 5 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 27.8 mg
- Iron: 0.93 mg
- Magnesium: 14.4 mg
- Phosphorus: 29.9 mg
- Potassium: 96.1 mg
- Zinc: 0.21 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 88.7 ml vegetable oil
- 9.86 ml mustard seeds
- 2 dried curry leaves
- 9.86 ml garam masala
- 4 banana leaf or baking parchment
- 4 fresh curry leaves
- 4 cocktail sticks
- sea salt
Prepare
- 4 red onions, finely chopped
- Juice 1 lemon
- 4 cod fillets, skinned
Let's Cook
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Step 1.
Heat 4 tablespoons of vegetable oil in a frying pan over medium-low heat. Add 2 teaspoons of mustard seeds and let them crackle for about 30 seconds.
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Step 2.
Add the finely chopped red onions to the pan and cook, stirring occasionally, for 10–12 minutes until they are golden and sticky.
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Step 3.
Rub 2 large pinches of dried curry leaves between your hands to break them up, then scatter over the onions. Add 2 teaspoons of garam masala, the juice of 1 lemon, and a good pinch of salt. Mix well and cook for 1 more minute.
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Step 4.
Spoon a heaped tablespoon of the cooked onion mixture onto the center of a banana leaf (or baking parchment). Use the back of the spoon to spread it into a shape just wide enough for a cod fillet.
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Step 5.
Place a skinned cod fillet on top of the onion mixture, then spread another heaped tablespoon of the onion mixture over the fish. Top with a fresh curry leaf.
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Step 6.
Wrap the fish in the banana leaf like a parcel, tucking in the sides, and secure the top with a cocktail stick. Repeat with the remaining cod fillets and banana leaves.
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Step 7.
Add the remaining 2 tablespoons of vegetable oil to any leftover onion mixture in the frying pan and heat over low-medium heat. Place the fish parcels in the pan and cook for 16–18 minutes, until the fish is cooked through and tender.
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Step 8.
Serve immediately, still wrapped in the banana leaf, to preserve the juices.