Fish Umbariyu

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.)

Instructions

  1. 1Clean the fish thoroughly. If using whole fish, make deep slits along the sides. If using fillets, ensure they are clean and dry.
  2. 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.
  3. 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.
  4. 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).
  5. 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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