1. Ann
    October 30, 2011 @ 3:23 pm

    Wow! Purabi – this is delicious! I love the idea of wrapping and cooking in banana leaves. Can I ask you…..the flavor it imparts – is it sweet or savory? I had no idea they were so good for you!

  2. chandrabali
    October 30, 2011 @ 4:12 pm

    Wow yum….nice presentation.

  3. createwithmom
    October 30, 2011 @ 5:26 pm

    yummy aromatic dish

  4. yummychunklet
    October 30, 2011 @ 5:43 pm

    Love using banana leaves in cooking. This dish looks great.

  5. Belinda @zomppa
    October 30, 2011 @ 5:49 pm

    I never knew banana leaves had so many other benefits (besides looking awesome). Will have to keep some in stock.

  6. Pinoy Kitchenette
    October 31, 2011 @ 1:22 am

    I like using banana leaf too! even for picnics/packed lunch or long trip – we usually wrap the cooked rice in a leaf – voila! you get a tasty and fragrant rice. 🙂

  7. Hamaree Rasoi
    October 31, 2011 @ 1:34 am

    Simply delicious and wonderful looking paturis. Dekhte darun hoyeche.

    Hamaree Rasoi

  8. Mary
    October 31, 2011 @ 3:48 am

    This really sounds like an interesting dish. I suspect I’d like it very much.I hope you have a great day. Blessings…Mary

  9. cookingvarieties
    October 31, 2011 @ 7:27 am

    hi purabi, this carp paturi looks very delicious, you know, i am one who loves to use banana leaves to wrap food. bookmarked with thanks, have a nice day

  10. Dzoli
    October 31, 2011 @ 11:34 am

    Yes indeed very good looking and interesting recipe:)

  11. Nava.K
    October 31, 2011 @ 2:05 pm

    We have similar one over here, just that its called otak-otak, either baked, grilled or steamed.

    Sure my kind of food and I know for the sure the taste is fantastic.

  12. Charles
    October 31, 2011 @ 2:09 pm

    Wow, I’ve seen some famous chefs use banana leaves sometimes on TV – never seen it used apart from that though – I’d love to try and find some… I wonder where I could get them! Carp paste sounds very interesting… another thing I’ve never tried!

  13. katrina
    October 31, 2011 @ 5:17 pm

    A lot of traditional Malay cakes use banana leaves too.

    For fish, try turmeric leaves (the larger ones), will also give the aromatic finish to your grilled fish!

  14. Juliana
    October 31, 2011 @ 7:38 pm

    This dish is so intriguing…never had anything like this, carp paste wrapped in banana leaves…
    Hope you have a wonderful week ahead Purabi, and thanks for this interesting recipe 🙂

  15. Neha
    October 31, 2011 @ 7:50 pm

    nice recipe…Will try out soon..

  16. Junia
    October 31, 2011 @ 7:58 pm

    i’ve seen banana leaves used for steaming a lot! i would love to try using it :). this looks fabulous! thanks for the recipe idea :).

  17. Sobha Shyam
    October 31, 2011 @ 8:02 pm

    very interesting dish, we too use banana leaves for making some dishes in south india..i love the flavour which it gives when cooked in banana leaves.

  18. Kimby
    November 1, 2011 @ 5:48 am

    Purabi, I loved how you used an ancient cooking method with a “high tech” recipe tip (cut the leaf half the size of your laptop screen) — the best of old and new! 🙂

    We have many carp in our lake here, but I’m not sure how to make them into “paste.” Will have to do some research. In Minnesota, they always smoked carp (like smoked salmon) or pickled it. Thanks for an interesting dish and ideas!

  19. Jay
    November 1, 2011 @ 10:47 am

    wow…unique n interesting recipe…must have tasted divine dear..;)
    Tasty Appetite

  20. MyFudo™
    November 1, 2011 @ 12:27 pm

    Love the exotic taste! I once tried sweet rice with coconut milk wrapped in banana leaves when we had our Asian tour and it was just so delicious and flavorful…I cannot rememeber how many have I stuffed in my mouth at once, LOL! I want to try the magic of banana leaves in this fish dish. Do you get to purchase banana leaves in produce stores? Or should I try an Asian store? There isn’t an Indian store near our area. Thanks!

  21. Parsley Sage
    November 1, 2011 @ 2:09 pm

    Mmm! Love these! I think the idea of using the banana leaves as the steamer is pretty cool 🙂

  22. Purabi Naha
    November 1, 2011 @ 3:19 pm

    I appreciate all the comments and these have motivated me a lot today. Thanks, dear friends!

    Ann, it imparts a mild aroma to the fish. The same fish cooked without using banana leaves tastes a little different: the secret is the subtle aroma!

    Kimby, try mincing (in a food processor) a thoroughly deboned carp belly with a little finely chopped spring onions.

    Charles and MyFudo, frankly, it is commonly available in India, although I had a little difficulty finding them here. But, since bananas are available anywhere, so is the plant! I suggest, you contact a nursery or just keep an eye in your backyard for a banana plant! Sometimes, if you ask your friendly veggie seller in the farmer’s market, they might arrange this for you!
    MyFudo, the sweet rice you are talking about is the glutionous rice which is combined with coconut milk and a few more ingredients for making an exotic Asian dessert. Even I love that!!

  23. the food dude
    November 1, 2011 @ 3:43 pm

    This dish looks delicious! I always enjoyed eating from banana leaves, with so many memories of picnics at the beach and food wrapped in banana leaves. Great post!

  24. carolinaheartstrings
    November 1, 2011 @ 4:33 pm

    Your posts are always so much fun to read and visually wonderful.

  25. Balvinder ( Neetu)
    November 1, 2011 @ 8:29 pm

    Purabi, this is great way of serving your food. I have eaten sticky rice with fish cooked in pandan leaves. Thanks for sharing.

  26. peasepudding
    November 2, 2011 @ 8:23 pm

    i love the presentation of food on banana leaves, it’s not commonly grown here not having the right climate but my friend does have one tree in her garden that I sometimes pinch leaves from :o)

  27. the Junkie book
    November 3, 2011 @ 4:49 am

    hi Purbi

    am so sorry for delaying the visit and response to your foodbuzz comment too. am jus so tied up with personal projects and as soon as i get free will come over here for a check in!

    keep well
    thoma/the Junkie book

  28. Baker Street
    November 3, 2011 @ 12:41 pm

    I usually love my mustard fish baked in banana leaves. This looks delish!

    November 3, 2011 @ 3:27 pm

    oh yes i love using banana leaves for steaming and even for frying. you’re right it gives a subtle taste to it that is indelible. ahhh would love to cook with it again only if i could source banana leaves over here in STL.
    thanks for the inspiration!

  30. Cajunlicious
    November 3, 2011 @ 5:05 pm

    Thanks for sharing this, my grandfather has a banana tree and I would love to use the leaves.

  31. Cucina49
    November 3, 2011 @ 6:35 pm

    I don’t know where I’d get banana leaves around here (Alaska), but I’d love to try this!

  32. Lilly
    November 3, 2011 @ 11:04 pm

    I love banana leaves, but I don’t use them often enough. Great idea of putting them back to my attention.

  33. mjskit
    November 4, 2011 @ 2:54 am

    I was totally unaware of the health benefits of banana leaf. So with that health benefit, the benefit imparted by the tumeric and fish, this is one healthy dish! This looks quite tasty as well!

  34. Vicki Bensinger
    November 4, 2011 @ 3:26 am

    Purabi this sounds delicious. I haven’t used banana leaves in years. I believe I used snapper with mine. Great post and info

  35. easyfoodsmith
    November 4, 2011 @ 1:19 pm

    Yummy dish Purabi!

  36. Grubarazzi
    November 7, 2011 @ 9:50 pm

    This dish is amazing. I can’t wait to try this!

  37. Britne @ Shabbott's Habits
    November 8, 2011 @ 1:17 pm

    Wow! I’ve never seen banana leaves used in this way. I love the idea of steaming food this way. Looks fantastic!

  38. Tiffany
    November 20, 2011 @ 5:30 pm

    Banana leaf is also important in the Caribbean/Latino kitchen! 😀 YUM!