White flaky Spicy Fish Parcels is simple, flavorful and authentic. Fish fillets are marinated in cilantro, red chilies, garlic, meethi/fenugreed, coconut oil, then wrapped in Indian-style banana leaves and pan fried. Serve very simply with some coconut and lime rice, it’s a treat.
A post dedicated to my dad. One year of lows and tears, but also thankful for those memories I created with HIM. Remembering him fondly, a person who has bequeathed me fond memories.
My dad and I had a weird relationship. We fought like crazy, like screaming crazy, and moments later made up and were never angry at each other. I remember he’d apologize to me always. He had strong opinions on how I dressed, disliked my edgy fashion choices at times. Dad felt that my parenting was too lenient. I questioned his beliefs and he gave up explaining rolling his eyes that he couldn’t change the way I thought. I’d say he was my toughest critic. But, in a large wedding hall, filled with five hundred people, sitting far away, his eyes would only be on me, admiring me. He was also my BIGGEST FAN!
How this recipe came to me
Most of us think are parents didn’t party. We want to believe they didn’t, but they did. My dad had a small but fun group of friends. He travelled with them, enjoyed card games, booze nights and was always the gentlest when slightly buzzed;-).
They would go to the billiards Association in Bangalore every Friday night. One day dad came home with these fish parcels. I was very skeptical in the beginning and he coaxed me to try just one bite. The new chef there had prepared it and looked like it was a hit at the place. Dad very well knew I NEVER eat fish outside, or made by anyone else other than my grandma and mom. I was just fussy. Well, since my dad raved about it so much, I decided to take a bite, and loved it so much that I ate my mom’s portion too. It was green, spicy, wrapped like a parcel and nothing like I had every tasted before. SO GOOD! Dad made sure to tell the chef how much I liked it and the kind chef made sure to reserve three slices for us, before it sold out. Sometimes, dad would come home early just to surprise me with the fish. It was something I looked forward to.
I guess after a year, dad came home with the fish and we both were disappointed. I am my dad’s daughter for sure, quite critical and have strong opinions when it came to food. He said the chef had changed and the fish just didn’t taste like it did. Both of us had an extremely sharp palette and we knew when something was off. Gradually dad stopped getting it and we forgot about it.
Until this year…..
As always food always brings memories and this post also has special memories. I wanted to recreate the recipe that we both loved so much. This Green Fish Parcel is very close to how it tasted and super tasty. If my dad was alive, he would approve.
I hope you all love this fry as much as I do. It’s a Authentic Indian Spicy Fish Parcels which has the spice and freshness.
What type of fish to use for the Indian Spicy Fish Parcels
Use any sturdy white flaky fish.
- Cod
- Mahi Mahi
- White pomfret
- Hilsa
Any fish that has less bones and fleshy.
Marinade for the Indian Spicy Fish
The marinade for this fish is quite few, but each one is equally important. The meethi seeds is a must and coconut oil is another must. Coconut oil is used predominately in Mangalore cuisine and it adds a nice nutty flavor. Add more or less of the red chilies as you prefer. Marinate the fish overnight to get optimum flavors.
Wrapping the Spicy Fish
Traditionally banana leaf or grape leaf is used to wrap the fish and then it’s steamed or pan fry. If you can’t find both, you can use your parchment paper and steam it. Wrap it like you would a present and use toothpicks to seal the steam. I pan fried it here, you can steam it, bake in an oven or throw it on your barbeque grill, so good. I love the barbeque version a tad bit more, since it adds a smokey flavor. These Spicy Fish Parcels are so delicious and it’s like a special treat when it didn’t take too much effort to make.
Enjoy with some rice.
If you make this If you make these spicy fish parcels,, make sure to tag me on social media at #foodfashionparty and make sure to rate the recipe.
Thanks for stopping by!
Ash
- 1 lb mahi mahi fillets, cut to pieces (king fish, hilsa, mackerel, pomfret) - Clean and Dry
- 10-15 dry red chilies (as per taste)
- 3 green chilies
- 2 tablespoon chopped garlic
- 1 teaspoon cumin seeds
- ¼ teaspoon fenugreek seeds
- 10 curry leaves
- 1 teaspoon salt
- 2 tablespoon coconut oil
- 5 stalks of Chopped coriander leaves
- 2 tbsp chickpea flour
- Chopped green chilies and curry leaves for garnish
- Few slices of lemon
- Soak dry red chilies in hot water for 30 minutes.
- Dry roast cumin seeds and fenugreek seeds for 2 to 3 minutes.
- In a mixer grinder, add soaked red chilies, roasted cumin and fenugreek seeds, curry leaves, chopped garlic, and salt. Grind to a smooth paste by adding ¼ or less water as needed.
- Pour the marinade in a bowl, add the chickpea flour and mix well. Add the oil.
- Marinate the fish in the paste. Massage well. Cover and marinate it overnight or 4 hours.
- Take a banana leaf or grape leaf, if you dont have both, use a parchment paper. Place a slice of fish and wrap really well. Seal with a toothpick.
- Keep a flat large pan or cast iron griddle on the stove on medium high, place the fish in one layer. Cover and cook for 5 minutes, turn an cook for another 7 minutes. Turn off the heat and take it out on a plate and serve with coconut rice.
Such a touching post, Asha. Your dad is always with you and I know, so proud of his wonderful daughter. Sending you hugs.
Beautiful photography and styling and the dish sounds absolutely delicious!