Ingredients for marination :Chilli powder – 1/4 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/8 tsp
Black pepper powder – 1/4 tsp
Marinate the fish with these ingredients and keep it in the fridge for atleast an hour. You can keep it overnight.
Ingredients for the masala:
Fish – 500 g (cleaned, whole or fillet)
Mustard seeds – 1/4 tsp
Cumin seeds – 1/4 tsp
Curry leaves – 4 stems
Onion – 2 medium (diced) / small shallots are the best – 1/2 cup
Ginger – 2″ (julienne)
Garlic – 7 (julienne)
Tomato – 2 cubed
Green chillies – 3 (slit in the middle)
White vinegar – 1/4 cup
Oil – 2 tsp (coconut oil is best if not any non flavoured oil will do)
Salt – ~1/2 tsp
Spice mix :
Chilli powder / paprika – 1 tsp
Coriander powder – 1/2 tsp
Turmeric powder – 1/8 tsp
Fenugreek powder – 1/8 tsp (optional)
Method :
To prep the banana leaf, wash and clean the leaf.
Switch on the fire and keep the leaf on top of the fire without fully touching the flame.
You’ll see that the leaf starts to change its colour, this will make the leaf playable and not to break while wrapping the fish.
Heat a pan and add oil to it.
Add mustard and cumin seeds and allow it to splutter.
Add in the curry leaves and ginger and garlic and saute for a minute.
Add in the onions and green chillies and allow it to soften.
Lower the fire and add in the spice mix and saute for few seconds.
Now you can add tomatoes and salt and allow the tomatoes to soften and blend to make a masala.
When everything is well done add in the vinegar and cook for a few seconds.
When the masala is well combined, it should not be watery, switch off the gas.
Allow the masala to cool down slightly.
If you’re using whole fish spread the masala on top and bottom and the stomach cavity of the fish and wrap it in banana leaf. And if you’re using fillet, spread a table spoon of masala on the banana leaf and keep one piece of fillet on top of it. Spread another layer of masala on top of the fish and cover it again with masala and wrap it with the leaf.
Keep a flat pan to heat and place this wrapped fish on th pan and cover it with a lid. Keep the heat at medium otherwise the leaf will burn fast and the fish will not be cooked properly.
After 8 to 10 mts slowly turn and fish and cook the other side.
It’ll take only 15 to 20 mts to cook the fish if you cook it for longer it will become dry.
Enjoy with cooked rice !
