Curried Fish in Banana Leaf

Name: Curried Fish in Banana Leaf
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 1 fresh whole fish (about 2 lb 4 oz/1 kg in weight), such as salmon or trout, scaled, gutted, and washed; 2 teaspoons crushed coriander seeds; 2 teaspoons cumin seeds; 2 garlic cloves, peeled and crushed; 1 tablespoon grated, fresh coconut (if using dried); ½ teaspoon turmeric powder; 1 onion, peeled and grated; 2 fresh red chiles, deseeded and finely chopped; 1 tablespoon tamarind water or lemon juice; a handful of chopped cilantro leaves; 2 or 3 banana leaves; 1 tablespoon vegetable oil; salt

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

If you can’t find banana leaves (Asian stores sell them), use large pieces of kitchen foil instead. The aim is to seal in all the flavor.

Ingredients

1 fresh whole fish (about 2 lb 4 oz/1 kg in

Asia
Fish course
Pescatarian
Gluten-free

Method

Grind the coriander and cumin seeds with a little salt in a pestle and mortar, then pound up with the coconut.

Add the turmeric, chiles, onion, garlic, and cilantro leaves and mix well, then add the tamarind water and the vegetable oil and mix to make a paste.

Make several incisions along the top of the fish and rub in the paste, then rub it inside the cavity of the fish. Marina