Indian Chutney Fish Steamed in Banana Leaves

Indian Chutney Fish Steamed in Banana Leaves

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Servings: 6
Calories: 186


  • 2 large Pomfrets deboned, cut into 1/2 inch-thick slices, washed, each weighing about 1.1 lb
  • Salt to taste
  • 1 Lemon nimbu juice
  • 1 Coconut nariyal, fresh, grated
  • 3 Green chillies seeded
  • 1 3/4 oz Green coriander hara dhaniya
  • 1 tbsp Ginger adrak
  • 1 pod Garlic lasan
  • 5 Banana leaves or aluminium foil paper


  • Marinate the fish with salt and half the lemon juice for 30 minutes to 1 hour.
  • Grind the coconut, green chillies, green coriander, ginger, and garlic to a smooth paste. Add salt and the remaining lemon juice.
  • Wash the marinated fish and apply the coconut paste on both sides of the fish.
  • Cut the banana leaves large enough to wrap each piece of fish. Spread a little oil over the leaves and wrap each piece like a parcel. Tie with a cotton thread, and steam in a large steamer for 20 minutes. It can also be baked in an oven at 180°C (350°F) for 15 minutes.
  • Remove the string and serve.
Calories: 186 kcal
Carbohydrates: 8 g
Protein: 29 g
Fat: 5g
Saturated Fat: 2 g
Sodium: 81 mg
Potassium: 101 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 562 IU
Vitamin C: 15 mg
Calcium: 345 mg
Iron: 2 mg
Cuisine Indian
Ingredients Fish & Seafood
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