Baked Whole Fish Masala in Banana Leaf - Indian Style

Baked Whole Fish Masala in Banana Leaf – Indian Style

Baked Whole Fish Masala / Meen Pollichattu, a healthy indian style fish masala preparation which can be enjoyed with rice. This method can be tried with any fish like Pearl Spot / Karimeen, Red Snapper / Sankara and Ayala. I have always tried fish masala recipe on stove top or steamer method. Those who doesn’t have oven or otg, can try this recipe using steamer or cook in pan. We can either use fried fish or raw fish to prepare this masala. Either way gives good results.

I have used coconut oil to bring out the flavors of coconut in masala, you can also use other vegetable oil or olive oil. You can use coconut milk to prepare thick masala, which will give a different flavor. But using coconut flakes gives crunchy taste and that’s what my husband also likes. The crunchy taste reminds us of Pallipalayam Chicken Masala. Try this delicious preparation for Christmas / New Year menu and enjoy with your family.

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Baked Whole Fish Masala in Banana Leaf

a healthy indian style fish masala preparation which can be enjoyed with rice.

Author: Preeti Tamilarasan

Recipe type: Side

Cuisine: South Indian

Ingredients

2 Pomfrets / Vavval Meen
Banana Leaf
Aluminum Foil Sheet
First Marination :
½ tsp turmeric powder
½ tbsp ginger-garlic paste
1 tbsp lemon juice
salt to taste
Second Marination (Masala Preparation) :
2 big onions – finely chopped
2 medium sized tomatoes – finely chopped
½ tbsp ginger-garlic paste
¼ cup chopped coconut flakes
½ tsp red chili powder
1 tsp black pepper powder
2 tsp Garam Masala
¼ cup mint leaves
¼ cup chopped coriander leaves
2-3 tbsp coconut oil
salt to taste
1 tsp mustard seeds
10 curry leaves

Instructions

Please check the Instructions below with step by step photos

How to prepare Baked Whole Fish Masala in Banana Leaf with step by step photos

Clean and wash pomfret. Clean its cavity and wash with running tap water. Make deep insertions on fish with a sharp knife. Mix turmeric powder, ginger-garlic paste, lemon juice and salt. Rub it all over fishes and keep them aside for 30 mins. Heat coconut oil in a pan or wok / kadhai. Tamper mustard seeds and curry leaves. Add chopped onions and coconut flakes and cook for a min.

Add ginger-garlic paste and chopped tomatoes. Mash the pulp. Add mint leaves and saute a while. Add red chili powder, pepper powder, garam masala and salt to taste. Stir well and add 1/2 cup water. Cook it covered for 5 mins till raw smell goes and masala becomes thick. Add coriander leaves and stir well. Switch off the flame.
Take banana leaf, wash it and hold the leaves at the ends. Show it over direct flame and move the sides till leaf changes its color. We are doing this so that leaf is easy to fold without worrying about tear.

Take a leaf and spread tbsp of masala. Place a marinated pomfret over masala. Spread another one or 2 tbsp of masala on the other side of fish and also inside the cavity of fish. Fold the leaf to form a parcel and tie it with twain.
Prepare another parcel of fish masala in the same way. Wrap the banana leaf parcel with aluminum foil sheet, to avoid the leakage of masala. It is optional, but it sure doesn’t create any mess with the baking sheet. Preheat oven to 200 degree C for 10 mins in baking mode.

Place these wraps over baking tray and keep it in middle rack. Bake at 200 degree C for 25-30 mins. Remove from the oven and keep it aside. Serve this hot with rice or enjoy it as it is.

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