Toasted fish was something that I enjoyed the most from a variety of Thekkady food specialties. We were in Thekkady to celebrate our daughter’s 8th birthday. While in Thekkady, at the Elephant Court resort, their executive chef introduced a tribal recipe to us – the peppercorn fish in banana leaf.
Ingredients for toasted fish in banana leaf
Medium to big size fish slices
Green pepper corns
Red chilli flakes
Fennel seeds / sweet cumin powder
Salt to taste
Preparation & Cooking
For our toasted fish in banana leaf, crush peppercorns, shallots, garlic, ginger, red chilli flakes, curry leaves, raw mango cubes, and fennel seed powder to a rough paste.
Use half of the crushed masala paste and salt to marinate the fish slices. Cover and keep it in the refrigerator for 20 to 30 minutes.
In a shallow pan add some coconut oil and fry the marinated fish slices over medium flame.
Meanwhile, take another shallow pan and add some coconut oil over medium flame. Add the crushed masala paste and tomato cubes to saute for a while. Add salt to taste. Pour some coconut milk (3 to 4 tablespoons for a slice of fish) and cook for a few seconds.
Transfer the fried fish to cook with the masala paste. Let the fish get the blend of masala.
Take a banana leaf and transfer the fish and the masala to it. Wrap it and cook by covering in a mud pot for two to three minutes. Your toasted fish wrapped in banana leaf with crushed masala is ready to serve.
Hope you enjoyed our toasted banana leaf fish recipe. You can watch our Thekkady Holiday experience and the preparation of Toasted Fish here:
You can also try our Planter’s Chicken Recipe here.