Mackerel in Banana Leaf

IN a mood for mackerel but fed up of the usual curry or fry? Try this lovely recipe for stuffed mackerel wrapped in banana leaf and pan-fried on very gentle heat. And in the bargain, stuff yourself with healthy omega-3 EFAs (essential fatty acids) found in this fish.

For 6 fresh mackerel

Grind together:

2 heaped tablespoons coriander seed
3/4 tablespoon cumin
15 dry red chillies (Byadgi)
4 flakes of garlic
A lime-sized ball of tamarind
2 tablespoons freshly grated coconut
2 tablespoons vinegar
1/4 cup of water

Chop fine:

3 onions
4 green chillis
1 tomato
2 tablespoons green coriander


You will also need:

1 tablespoon ginger-garlic paste
3 tablespoons *coconut oil (or
any other cooking oil)
Salt to taste
One big banana leaf, washed and wiped dry

With a sharp knife make three gashes on either side of the scaled and cleaned fish, apply a little salt and turmeric inside and outside and set aside.

Heat two tablespoons of the oil in a vessel and fry the chopped green chillies and onions till the onions are transparent. Add the ginger-garlic paste and fry for a minute or two. Then add the finely ground masala and fry for another 5 minutes, stirring now and then. Add the chopped tomato and green coriander and cook till the tomato softens. Add salt to taste and sprinkle just enough water to ensure the masala is not too dry. Cook for one more minute, and set aside to cool.

Meanwhile, using a kitchen scissors, cut the banana leaf lengthwise along its spine to get two halves. Next cut each across into three pieces, to get six pieces in all.

Stuff the fish with the cooled masala, patting some of it on either side too. Lay the fish, one on each leaf and wrap them up snugly like babies in blankets. Secure with string.

Heat one tablespoon of oil in a frying pan on gentle heat for a minute and arrange the bundled up fish in it. Let it cook on very, very slow heat for about 8 minutes on either side. Untie, unwrap and serve.

*When cooking traditional Mangalorean seafood dishes, I prefer using coconut oil for authentic flavour. Fallen out of favour with doctors, nutritionists and health freaks at one time, coconut oil is now making a huge comeback as a cooking medium as well as a substitute for butter in baking. Ask the coastal folk of south India, especially along the Konkan and Malabar coasts, who've been using it since time immemorial. Out there, no kitchen worth its cooking oil will be complete without it!