Pomfret in Banana Leaf is a traditional coastal dish where fresh pomfret is marinated in a spiced coconut or masala paste, wrapped in banana leaves, and steamed or grilled. This method locks in moisture, flavour, and aroma, creating a healthy, succulent seafood dish.
Cooking seafood in banana leaves is a cherished tradition in coastal cuisines of India — from Kerala’s Meen Pollichathu to Goa’s Patra ni Machhi. The banana leaf not only infuses the fish with a subtle earthy aroma but also helps retain steam, keeping it moist and flavourful without the need for excess oil.
In this recipe, pomfret, a delicate white fish, is marinated with a vibrant paste of coconut, coriander, ginger, garlic, green chillies, and spices (or alternatively with Goan-style red masala). The marinated fish is wrapped in banana leaves, tied or folded neatly, and then either steamed or pan-roasted on a tawa until cooked through.
This dish is naturally gluten-free, protein-rich, and aromatic — best enjoyed with steamed rice or as a starter in a festive seafood spread.
Prepare masala
Grind coconut, coriander, chillies, ginger, garlic, cumin, turmeric, lemon juice, and salt into a smooth paste (use little water if needed).
Marinate fish
Rub masala generously over cleaned pomfret, including slits. Let marinate for 30 minutes.
Prepare banana leaves
Lightly roast banana leaves over a flame or steam them to soften. This prevents tearing while wrapping.
Wrap fish
Place each marinated pomfret on a banana leaf, drizzle little oil, fold tightly into a parcel, and secure with toothpicks or kitchen thread.
Cook
Grill method: Place parcels on a hot grill for 15 minutes, flipping once.
Serve
Unwrap at the table for maximum aroma. Serve with steamed rice and lemon wedges.
Yes, bake parcels at 180°C for 20 minutes.
Yes, but the earthy aroma from banana leaf will be missing.
The Goan red masala is spicier, while the coconut-green masala is milder and aromatic.
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