Turmeric has alot of benefits as we all know and turmeric leaves have antiseptic properties and hence it is used in Ayurvedic medicine. Turmeric leaves contain curcumin which is a powerful antioxidant.
Turmeric leaves have a neutral aroma and are used widely in the Goan community in India for making Patoli.
Patoli is a traditional recipe made by Goankars and Christians on 15th August which marks the feast of “The Assumption”. Turmeric leaves add a unique taste to this sweet recipe and your home will be filled with its beautiful aroma when you cook them.
But how about people who do not like to have sweets and would still like to use turmeric leaves in their diet once in a while. So here I’m sharing another recipe using them.
Grilled fish wraps where we are wrapping the fish into parcels of turmeric leaves. While grilling, the heat intensifies the flavor of the leaf which is transferred onto the fish giving it a wonderful aroma and adds a distinct flavor.
Surmai/Seer Fish 4-5 pieces
Turmeric leaves 7-8
Fresh grated 1/2 coconut
1 cup coriander leaves
1 cup mint leaves
1 tsp cumin seeds
7-8 cloves of garlic
1 inch ginger
1 lemon’s juice
Green chilies as per preferred spiciness
Wash the turmeric leaves and pat them dry with a kitchen towel.
Clean and wash the pieces of fish well. You can even use mackerel/bangda fish in this recipe. Make sure to make slits on the mackerel.
Make a coarse paste of coconut, ginger, garlic, green chilies, coriander leaves, mint leaves, cumin seeds and lemon juice. Do not use water to make this paste. The marinade is ready.
Marinate the fish and leave it aside for an hour.
Now wrap the pieces of marinated fish in the turmeric leaves.
One piece of fish will be wrapped in one leaf. If the leaf is not broad enough, use another leaf to cover it sideways and then secure it with a piece of thread. Wrap all the fish pieces similarly.
Heat up the grill pan and grease it with oil liberally. When heated, add the wrapped fish and simmer the flame to make sure the fish cooks well inside the leaves. Keep drizzling with oil if necessary.
Flip the pieces when grilled on the bottom side.
Once the leaves turn brown and crisp, the fish is done. To make sure, unwrap one piece and try it.
Serve it with a side of grilled veggies and steamed rice.