Coriander, Mint, and Coconut Salmon Kebabs

Maneet Chauhan

Morph Hospitality Group, Nashville, TN


  • 1 bunch coriander (cilantro) leaves
  • 1 bunch mint leaves
  • 1/2 cup grated coconut (frozen)
  • 1/2 cup coconut milk
  • 1 jalapeño
  • One 1-inch piece ginger
  • 2 tablespoons lemon juice
  • 2 tablespoons sambar masala powder 
  • Salt to taste
  • 2 large banana leaves
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 2 stalks curry leaves
  • 1 pinch hing or asafoetida spice
  • Royal Basmati Rice for serving


Heat a grill to medium heat.

In a blender, blend coriander leaves, mint, grated coconut, coconut milk, jalapeño, ginger, lemon juice, and salt until well combined.

Season the salmon with salt and sambar powder. Cut the banana leaves so that they’re big enough to wrap each piece of fish. Put a spoonful of the mint chutney in the center of each banana, place the fish on top, and add another spoonful of the chutney

In a small saucepan, heat the oil over low heat. Add the cumin seeds, mustard seeds, curry leaves, hing, and red chile and let it cook for 2 minutes until it crackles. Divide the seasoned oil over the two pieces of fish. Wrap the banana leaf around the fish, then wrap with a piece of foil. 

Grill the fish for 15 minutes until cooked through. Remove the foil and serve with a side of freshly steamed Royal Basmati Rice.

Chef's notes:

  • Instead of serving rice on the side, wrap the fish in the banana leaf with a layer of cooked basmati rice at the base, then grill to create a type of casserole.
  • If you use coconut oil instead of vegetable oil, it will give added flavor.
  • This dish can also be steamed instead of grilled.
  • If you can’t find hing, add a pinch of garlic powder (but hing is the bomb!).
  • This is a very versatile marinade—it can be used on chicken, beef, lamb, tofu, vegetables, etc.


Two 6-ounce salmon fillets

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Fish Salmon