This dish is prepared by seasoning fish with spices and lemon, then wrapping it—most often in banana leaves or foil—and grilling it inside a tannūr (traditional oven) until it cooks slowly, retaining its juiciness and rich flavor.
This cooking method reflects the southern kitchen’s reliance on the tannūr as an essential tool, imparting a distinctive taste shaped by gentle heat and time. The grilled fish is usually served as a main dish, shared at the table.
