• Serves 4
  • 30 minutes
  • Difficulty Easy
  • 15 Ingredients


This seems complicated, but is actually quite easy to do and although using banana leaf will give the fish more flavour you can also use aluminum foil and still have a delicious, healthy dish. You can choose whichever fish you like, in Kerala they use Pomfret, here I have used Tilapia but use whichever fish is in season and which will work in this dish (your fishmonger will be able to help here). This is not a heavy dish but is really satisfying and just needs a little salad or some potatoes on the side to become a filling, healthy meal. If it is summer, try doing these on the barbeque, the extra smokiness is delicious.

Ingredients (serves 4)

  • 4 tbsp Coconut or vegetable oil
  • 4 Fillets tilapia or other fillets
  • 14 Curry leaves
  • 1 Medium Onion
  • 6 Cloves garlic, finely chopped
  • 6g Ginger, finely chopped
  • 1/2 Green chilli, finely chopped
  • 2 Small tomatoes, chopped
  • Salt and pepper to taste
  • Pinch fennel seeds
  • Pinch powdered cloves
  • 1/3 tsp Tamarind, to serve
  • 2 tsp lemon juice to marinate fish
  • ½ tsp Turmeric powder to marinate fish
  • 4 squares of banana leaves, large enough to wrap the fish in, or aluminum foil String to tie or toothpicks to secure banana leaves


  1. Marinate the fish in the lemon juice with good pinches of salt and turmeric per fillet. Leave aside for 20 minutes.
  2. Heat half the oil in a large frying pan. Add the fish and fry on one side for 20-30 seconds then turn and do the same with this side. Place straight onto the banana leaves or foil packets.
  3. Add the remaining oil to the pan and add the curry leaves, fry for 5 seconds and add the onions, cook well until soft and lightly golden. Add the ginger, garlic and chilli and stir fry for a minute. Add the fennel, clove, black pepper and salt along with the tomatoes and a splash of water. Cook for 5-6 minutes or until the whole thing comes together. Taste, it should taste cooked and harmonious.
  4. Stir the tamarind paste. At this stage it should be a little salty and a little a bit spicy.
  5. Heat the banana leaves over fire to make them pliable and smear the inside of the leaves with some oil. Spoon a little of the masala in the centre of each leaf. Place a piece of fish on top and smear over the rest. If using foil, the masala often sticks to it and you lose a bit so smear a good amount of the mix on top of one side only. Fold over the foil or banana leaf to enclose the fish (and possible juices) properly and secure using some string or toothpicks to help.

  • where do you get your leaves from?


  • This sounds incredibly flavoursome, thank you.


  • Fish is a very versatile dish but this one is much too spicy for our family. I hope people enjoy this


  • I love fish, but I’m pretty much the only person in the house who would eat it this way. I can see hubby doing this on the BBQ for me, so I might encourage him to try. Would probably just use the foil though. If I make it too hard, it won’t happen!


  • I’m a vegetarian and don’t eat fish. At the beginning of our marriage I tried to prepare fish for my husband some times but can’t stand the smell, it really makes me want to vomit….


  • Asian cooking at its best. Love it.


  • mmm, mouth watering, love it!


  • This looks so authentic and delicious


  • Do you deliver?! LOL, sounds amazing!!!


  • Wow ,what an amazing recipe,packed full of flavours and a very different way to grill fish! Thanks.


  • An interesting recipe; the dish looks creative and delicious, thanks!.


  • this is an amazing and unique way to cook the fish. it might be a bit harder getting the banana leaf though.

    • cheers by the way. i loved and shared this. might try the other varietys of fish for this.


  • Thanks for this grilled fish recipe – looks appetising.


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