
Ingredients:
• 500 g – fish fillets/steaks
• 3/4 tbsp – Lime juice or Vinegar
• salt – to taste
• Banana leaves/ aluminum foil – as required
• For the masala:
• 2 – chopped Onion
• 1/2 cup – grated Coconut
• 1 tsp – chilli powder
• 10 Cloves – garlic, chopped
• 1 inch – ginger, chopped
• 2 inch – stick Cinnamon
• 1 – Star anise
• 7 – Cloves
• 1 tsp – Cumin seeds
• 1/2 tbsp – Coriander seeds
• 1 tsp – Fennel seeds
• 1/2 tsp – Fenugreek seeds
• 1/2 tbsp – Vinegar
• salt – to taste
Method:
- Rub the fish steaks with salt, vinegar/lime juice and keep aside.
- Dry roast the grated coconut, till golden brown and keep aside.
- Dry roast the coriander seeds, cumin seeds, fennel seeds and fenugreek seeds, till they turn a shade darker and aroma fills the air. Keep aside.
- In a pan, heat 2 tsps of oil and when hot, add the chopped onions, ginger and garlic. Saute, till the onion turns brown in colour.
- Add the chilli powder and stir for a minute. Switch off the heat and let it cool.
- Grind the roasted coconut, along with the coriander seeds, cumin seeds, fennel seeds, fenugreek seeds and the onion mixture, vinegar, cinnamon, star anise, cloves and salt, to a fine paste. Adjust the seasoning.
- Wilt the banana leaves, by holding over low flame. The wilted leaf can be folded easily, without breaking.
- Take a leaf and spoon in a bit of the ground masala. Place a fish piece on top of the masala and put a spoonful of masala on top of the fish. Cover the fish with the leaf and make parcels.
- Steam the fish parcels for 20 minutes or till done. Serve hot.
- You can also grill the fish instead of steaming.
- Recipe Courtesy: Mareena’s Recipe Collections