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Khud Style Baked Indian Basa


Khud Style Baked Indian Basa

Khud Style Baked Indian Basa



Recipe Servings


Recipe Cook Time


Aditya Bal cooks a banana leaf wrapped basa fish baked with some fragrant basmati rice in Raghogarh, Madhya Pradesh.


  • 2 large fillets of basa fish

    1 cup of basmati rice, boiled

    For the Marinade:

    1/2 tsp cumin seeds

    1 tsp coriander seeds

    1 tsp fennel seeds

    10-12 cloves of garlic

    2 Tbsp dry red chilli paste

    1/4 tsp turmeric powder

    4 tsp ghee

    100 gms hung curd

    Juice of 1 lime

    Salt to taste

    A handful of chopped fresh coriander


Dry roast the cumin seeds, coriander seeds and fennel seeds,and grind to a powder. Next, char the garlic and grind to a paste with a pinch of salt.

Combine the ground spices and garlic paste with the dry red chilly paste, turmeric powder, salt, lime juice, hung curd and ghee. Mix well.

Add in a handful of chopped coriander to the marinade and then, apply the marinade to the fillets of fish till they are well coated with the paste.

Layer a banana leaf with kitchen foil, make a bed of rice on it, and place the fish carefully on the rice.

Fold the banana leaf over to make a parcel and tie with string.

Place the fish-parcel in an oven on medium heat (or the embers of firewood/dry cow dung ) for 20 minutes.

Unwrap the banana leaf parcel, and serve the fish as is, on the bed of rice. 

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Key Ingredients: fish, basmati rice, cumin seeds, coriander seeds, fennel, garlic, red chilli, turmeric, clarified butter, hung curd, lemon juice, salt, coriander leaves

Tags: Fish, Seafood