Fish Umbariyu
A rustic and aromatic Parsi fish dish where marinated fish is wrapped in banana leaves and slow-cooked to retain maximum moisture and flavor. Originally prepared by encasing the leaf-wrapped fish in clay and roasting it in embers, this modern adaptation uses the oven to achieve the same tender, steamed texture. The result is a succulent, flaky fish infused with the herbal scent of banana leaves and a rich, spicy marinade.
Ingredients
- 1.5 pounds Whole fish or firm fish fillets (Hilsa, Mullet, or similar) (Original mentions Bhing (Hilsa), Moti Boi (Mullet), or other local varieties.)
- 1 cup Fresh coriander leaves (Quantity estimated for masala paste (not specified in original).)
- 4 whole Green chilies (Quantity estimated for masala paste.)
- 6 whole Garlic cloves (Quantity estimated for masala paste.)
- 1 teaspoon Cumin seeds (Quantity estimated for masala paste.)
- 1 teaspoon Salt (Quantity estimated.)
- 2 tablespoons Lemon juice (Quantity estimated for masala paste.)
- 2 tablespoons Ghee (For greasing the leaves.)
- 4 large sheets Banana leaves (Cut into squares large enough to wrap the fish.)
- 4 wedges Lemon wedges (For serving.)
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Instructions
- 1Clean the fish thoroughly. If using whole fish, make deep slits along the sides. If using fillets, ensure they are clean and dry.
- 2Blend the coriander, green chilies, garlic, cumin seeds, salt, and lemon juice into a thick, smooth paste. Apply this masala generously over the fish, ensuring it goes into the slits.
- 3Wash and wipe the banana leaves dry. Grease the center of each leaf with a little ghee. Place a piece of marinated fish in the center of each leaf and wrap it tightly to form a packet. Secure with kitchen string if necessary.
- 4Preheat oven to 375°F (190°C). For a modern adaptation of the clay-baking method, wrap each banana leaf packet in a layer of aluminum foil to seal in the steam (mimicking the original clay seal). Place on a baking sheet and bake for 30-40 minutes, depending on the thickness of the fish. (Note: The original method involved wrapping in cloth, coating in clay, and roasting in embers for 2-3 hours, but oven baking is safer and more consistent for modern kitchens).
- 5Remove from the oven and carefully open the packets (watch out for hot steam). Squeeze fresh lemon juice over the hot fish and serve immediately.
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