Recipe for Steamed fish with coconut, herbs and spices. Healthy steamed fish wrapped in banana leaves. Zero oil recipe. Recipe with step by step pictures and video.
Here is another simple, easy and classic steamed fish recipe. The fish is marinated in a paste made with fresh coconut, herbs and spices. The recipe comes together in no time and is perfect served as is or with rice. The fish is steamed in banana leaves. If you do not have access to banana leaves, you can steam it in parchment paper folded like envelopes ( En papillote style). Avoid using aluminum foil as the lime juice etc… reacts with the aluminum and the fish tastes slightly metallic.
Note: Adding a little coconut oil while grinding the coconut and herb masala paste results in a better emulsion. I have not used oil today. If ok, do use coconut oil or any oil of your choice.
Here are some useful product links that will be helpful for making this recipe Bamboo steamer Indian heavy duty mixie
Here is the video of how to make Steamed fish with coconut and herbs
Here is the step by step tutorial of how to make Steamed fish with coconut and herbs
Take all the ingredients listed under masala paste and grind it with a few tablespoon of water to a thick smooth paste. You can also add a little coconut oil while grinding for better emulsion. I have not added any oil today. Also be sure to use fresh coconut for this recipe.
Add in juice of half a lime. Add in the fish fillets.
Apply the marinade generously to coat the fish. You can use fish fillets, steaks or whole fish like pomfret etc.. I have used fillet of silver croaker today. Marinate the fish for 15 minutes.
Lets get the banana leaves ready for wrapping. The banana leaves need to be wilted. Using the raw leaf would likely tear when folded. To avoid this problem, it needs to be wilted on fire. Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside. Just mere seconds is good enough. Do not show the leaf on fire for a long time. It might burn.
Add in the marinated fish piece to a big banana leaf.
Fold on all four sides to form a pocket. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.
Heat a steamer and place the prepared pockets on the steamer. Steam for 10 minutes.
Steamed fish is ready.
Gently open the leaves and serve hot as is or with rice.
Steamed fish with coconut and herbs is ready!!! Enjoy!!!
Masala Paste for steamed fish
1/4 cup fresh coconut 5 - 6 sprigs coriander leaves 4 sprigs mint leaves 2 sprigs curry leaves 2 green chillies 1/2 teaspoon turmeric powder 1/2 teaspoon salt 1/4 teaspoon black pepper powder 1/4 inch piece ginger 1 tablespoon coconut oil (optional) Little water to grind
Other Ingredients for steamed fish
Juice of half a lime 500 grams fish fillet Banana leaves -2-3
Take all the ingredients listed under masala paste and grind it with a few tablespoon of water to a thick smooth paste. You can also add a little coconut oil while grinding for better emulsion. I have not added any oil today. Also be sure to use fresh coconut for this recipe.
Add in juice of half a lime. Add in the fish fillets. Apply the marinade generously to coat the fish. You can use fish fillets, steaks or whole fish like pomfret etc.. I have used fillet of silver croaker today. Marinate the fish for 15 minutes.
Lets get the banana leaves ready for wrapping. The banana leaves need to be wilted. Using the raw leaf would likely tear when folded. To avoid this problem, it needs to be wilted on fire. Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside. Just mere seconds is good enough. Do not show the leaf on fire for a long time. It might burn. Add in the marinated fish piece to a big banana leaf. Fold on all four sides to form a pocket. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.
Heat a steamer and place the prepared pockets on the steamer. Steam for 10 minutes. Gently open the leaves and serve hot as is or with rice. Steamed fish with coconut and herbs is ready!!! Enjoy!!!
Notes
Adding a little coconut oil while grinding the paste results in a better emulsion. I have not used oil today. If ok, do use coconut oil or any oil of your choice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
Masala Paste for steamed fish
1/4 cup fresh coconut 5 - 6 sprigs coriander leaves 4 sprigs mint leaves 2 sprigs curry leaves 2 green chillies 1/2 teaspoon turmeric powder 1/2 teaspoon salt 1/4 teaspoon black pepper powder 1/4 inch piece ginger 1 tablespoon coconut oil (optional) Little water to grind
Other Ingredients for steamed fish
Juice of half a lime 500 grams fish fillet Banana leaves -2-3
Take all the ingredients listed under masala paste and grind it with a few tablespoon of water to a thick smooth paste. You can also add a little coconut oil while grinding for better emulsion. I have not added any oil today. Also be sure to use fresh coconut for this recipe.
Add in juice of half a lime. Add in the fish fillets. Apply the marinade generously to coat the fish. You can use fish fillets, steaks or whole fish like pomfret etc.. I have used fillet of silver croaker today. Marinate the fish for 15 minutes.
Lets get the banana leaves ready for wrapping. The banana leaves need to be wilted. Using the raw leaf would likely tear when folded. To avoid this problem, it needs to be wilted on fire. Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside. Just mere seconds is good enough. Do not show the leaf on fire for a long time. It might burn. Add in the marinated fish piece to a big banana leaf. Fold on all four sides to form a pocket. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.
Heat a steamer and place the prepared pockets on the steamer. Steam for 10 minutes. Gently open the leaves and serve hot as is or with rice. Steamed fish with coconut and herbs is ready!!! Enjoy!!!
Notes
Adding a little coconut oil while grinding the paste results in a better emulsion. I have not used oil today. If ok, do use coconut oil or any oil of your choice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/steamed-fish-coconut-and-herbs/
Recipe for Tamil style Arasanikai – yellow pumpkin curry. Arasanikai kuzhambu made with a ground masala paste from scratch. Yellow pumpkin curry in coconut sauce. Perfect side dish for rice.
Here are some of the items that will be useful for making this curry. Indian heavy duty mixie Kuzhambu milagai thool Unprocessed Jaggery
Here is the video of how to make Arasanikai Kuzhambu – Yellow Pumpkin Curry Recipe
Here is how to make Arasanikai Kuzhambu – Yellow Pumpkin Curry Recipe
Heat Sesame oil in a pan and add in the cumin, coriander, black pepper, chillies, curry leaves and garlic. Sauté for a few seconds until the spices are coated in oil and starting to smell fragrant.
Add in the onions and tamarind. Sauté for a couple of minutes.
Add in the roughly chopped tomatoes and salt. Cook on a low flame for about 3-4 minutes till the tomatoes are mushy.
Remove the pan from heat and set aside to cool. Add in the coconut and half a cup of water and grind to a fine paste. Make sure to grind the masala to as smooth a paste as possible. Set aside.
Add in a teaspoon of oil in a pan and add in the fenugreek seeds and asafoetida. Do not add too much fenugreek seeds as the curry will become bitter. Add in the mustard seeds, chillies and curry leaves. I have used Katti Perungayam (slab asafoetida) today. Asafoetida powder is also fine.
Let the mustard seeds crackle. Add in the diced pumpkin.
Add in a cup of water and mix well. Add in the kuzhambu milagai thool, turmeric powder and jaggery powder. Simmer for five minutes. “Kuzhambu milagai thool” is a curry powder used in Tamil households and can be sourced from a south Indian grocery store. If you dont have “kuzhambu milagai thool”, use store bought sambar powder or curry powder.
After five minutes of simmering, add in the ground masala paste.
Wash the mixie with little water and add to the pan. Cover the pan with a lid and simmer for 5 minutes. Stir once and simmer for five minutes more. Check if the pumpkin is cooked and simmer for a couple of minutes more if necessary. Taste for salt and adjust seasoning if necessary. Finally add in the coriander leaves and remove from heat.
Serve with rice.
Ingredients for Arasanikai Kuzhambu Masala
1 teaspoon Indian sesame oil 1/2 teaspoon cumin seeds 1 tablespoon coriander seeds 1/4 teaspoon black pepper seeds 3 dried gundu chillies 2 sprigs curry leaves 1 pod garlic 1/2 cup onion, chopped 1/2 inch piece tamarind 3 tomatoes, chopped 1 teaspoon salt 1/2 cup fresh shredded coconut 1/2 cup water
Other Ingredients
1 teaspoon Indian sesame oil 1/4 teaspoon fenugreek seeds a pinch of asafoetida 1/4 teaspoon mustard seeds 2 dried gundu chillies 2 sprigs curry leaves 1.5 cups diced yellow pumpkin 1 & 1/4 cup water 1 teaspoon kuzhambu milagai thool (or) sambar powder 1/2 teaspoon turmeric powder 1 teaspoon jaggery 1 teaspoon coriander leaves, chopped
Heat Sesame oil in a pan and add in the cumin, coriander, black pepper, chillies, curry leaves and garlic. Sauté for a few seconds until the spices are coated in oil and starting to smell fragrant.
Add in the onions and tamarind. Sauté for a couple of minutes.
Add in the roughly chopped tomatoes and salt. Cook on a low flame for about 3-4 minutes till the tomatoes are mushy.
Remove the pan from heat and set aside to cool. Add in the coconut and half a cup of water and grind to a fine paste. Make sure to grind the masala to as smooth a paste as possible. Set aside.
Add in a teaspoon of oil in a pan and add in the fenugreek seeds and asafoetida. Do not add too much fenugreek seeds as the curry will become bitter. Add in the mustard seeds, chillies and curry leaves. I have used Katti Perungayam (slab asafoetida) today. Asafoetida powder is also fine.
Let the mustard seeds crackle. Add in the diced pumpkin.
Add in a cup of water and mix well. Add in the kuzhambu milagai thool, turmeric powder and jaggery powder. Simmer for five minutes. “Kuzhambu milagai thool” is a curry powder used in Tamil households and can be sourced from a south Indian grocery store. If you dont have “kuzhambu milagai thool”, use store bought sambar powder or curry powder.
After five minutes of simmering, add in the ground masala paste.
Wash the mixie with little water and add to the pan. Cover the pan with a lid and simmer for 5 minutes. Stir once and simmer for five minutes more. Check if the pumpkin is cooked and simmer for a couple of minutes more if necessary. Taste for salt and adjust seasoning if necessary. Finally add in the coriander leaves and remove from heat.
Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
