INGREDIENTS
- 4 pieces of fresh fish (preferably Pearl Spot or Seer fish)
- 2 tbsp red chili powder
- 1 tbsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tbsp ginger-garlic paste
- 1 medium-sized onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit
- 1/4 cup coconut milk
- 1 tbsp lemon juice
- 1 tbsp rice flour (for crispiness)
- 3-4 banana leaves (or foil paper for wrapping)
- Fresh coriander leaves (for garnish)
- Salt to taste
- 1 tbsp coconut oil (for frying)
Recipe
- Step 1: Prepare the Fish
- - Clean the fish thoroughly and make deep slits on both sides.
- - Marinate the fish with turmeric powder, red chili powder, salt, and lemon juice. Let it sit for 15 minutes to absorb the flavors.
- Step 2: Prepare the Masala
- - Heat a pan and add 1 tbsp coconut oil. Fry the onions until they turn golden brown.
- - Add the ginger-garlic paste, green chilies, and sauté for a couple of minutes.
- - Add the chopped tomatoes, coriander powder, garam masala, and cook until the tomatoes soften and release oil.
- - Add the coconut milk and let the mixture cook until the sauce thickens. Set aside and allow it to cool.
- Step 3: Fry the Fish
- - Heat a pan with some coconut oil. Fry the marinated fish pieces for about 2-3 minutes on each side until they turn golden and crispy.
- - Remove the fish and set it aside.
- Step 4: Wrap the Fish in Banana Leaves
- - Take the banana leaves (or foil paper) and slightly heat them on an open flame to make them pliable.
- - Place a little of the prepared masala on the banana leaf, then place the fried fish on top. Spoon the remaining masala over the fish.
- - Wrap the fish in the banana leaf securely, folding the sides to form a parcel.
- Step 5: Steam the Fish
- - Heat a steamer or large pan with some water. Place the wrapped fish parcels inside the steamer and steam for about 10-15 minutes.
- - This allows the flavors to blend and the fish to absorb the aromatic masala.
- Step 6: Garnish and Serve
- - Once the fish is done steaming, carefully remove the parcel from the steamer.
- - Garnish with fresh coriander leaves and serve hot with rice or flatbread.
- Bonus Tip:
- - If banana leaves are not available, you can use aluminum foil, but banana leaves lend an authentic and aromatic touch to the dish.