This dish is a Kerala delicacy. Here I’m using a pearl spot fish (Karimeen). If it’s not available where you stay, you can use the red mullet as well. You can even fillet the fish and sandwich some masala in between. Its a spicy and tangy dish which can be prepared ahead of time. It can stay in room temperature for up to 5hrs.
You will need banana a leaf for this preparation to get an authentic flavour and taste. If you don’t have a banana leaf you can use parchment paper. Avoid using foil paper as we’re adding vinegar to this dish.
