Banana leaf mackerel
Banana leaf mackerel is a traditional Sri Lankan recipe for a curry of mackerel spread with spice paste, wrapped in banana leaf and baked in the oven. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Banana leaf mackerel.
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Additional Time:
(+90 minutes marinating)
Serves:
4
Rating: 
Tags : CurrySpice RecipesHerb RecipesBaking RecipesSri-lanka Recipes
My wife and I love mackerel and we’re always on the look-out for new ways to cook this fish. So I was very happy when I came across this Sri Lankan curry and had to prepare it!
Ingredients:
2 tsp sea salt
2 tsp turmeric powder
Juice of 2 limes
2 whole mackerel, cleaned
2 tsp cumin seeds
2 tsp fennel seeds
300g fresh coriander
5 garlic cloves
5cm piece fresh ginger, peeled
3 green chillies
3 stems fresh lemongrass, trimmed (remove the husk-like outer layers and use only the first 5-7cm of the white bit at the bottom)
4 tbsp desiccated coconut, soaked in a little warm water for 30 minutes (or 4 tbsp fresh grated coconut)
10-12 fresh curry leaves
¾ tsp sugar
2 tbsp coconut oil
2 banana leaves, for wrapping (or use baking paper and kitchen foil)
2 limes, halved, to serve
Method:
In a small bowl, mix half a tsp of salt with the turmeric and lime juice. Use this mixture to rub all over the fish then set aside to marinate for at least 30 minutes (up to two hours).
Toast the cumin and fennel in a dry pan for two minutes, until fragrant, then turn into a food processor, combining with the remaining ingredients. Blitz everything together to a thick, coarse paste (add a splash of water, if necessary). Taste for seasoning, and add some more salt as needed.
Pre-heat the oven to 180C (160C fan/355F/gas mark 4). Spread the spice paste generously over each fish, then wrap each one, first in a banana leaf, making a neat parcel, and then double wrap with tinfoil and crunch the ends together to seal; if you can’t find banana leaves (most Asian food stores have them), wrap first in baking paper, then in tinfoil. Do not wrap too tightly – you need to leave space for the fish to steam.
Put the parcels on a baking tray and bake for 22-25 minutes (if you have a large enough steamer, this fish is great steamed, too, but avoid using tinfoil, if so), then unwrap at the table. Serve with charred lime halves – simply lay the lime halves cut side down in a dry hot pan and leave for a minute; you can do this ahead of time, if need be.