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Ingredients:
Fish (Pearl Spot or Pomfret) - 500 gms
Curry Leaves - 5-6
Oil - as needed
For the Masala :
For Frying:
Chilly Powder - 1/2 tbs
Grated Coconut - 1/4 cup
Black Pepper - 1/4 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 2 tbs
For Grinding
Fresh Green Chillies-diced - 2 no
Ginger-paste - 1/2 tsp
Garlic-paste - 1/2 tsp
Vinegar - 1-2 tsp
Salt - To taste
Method
Clean the fish make close slits on both sides and set aside.
In medium sized skillet, fry together chilly powder, grated coconut, black pepper, turmeric powder and coriander powder. No need to add oil or water while frying these ingredients. Stir continuously on a medium heat until the masala gets a light brown colour. Let the masala cool for a little while. Blend the masala with green chillies, ginger and garlic along with a little bit of water (about 1 tbsp) and vinegar. Blend well to get a fine paste and set aside. Add salt to taste.
Apply the coconut masala on both sides of all the fish pieces. Wrap each masala covered fish separately in a banana leaf. Heat some oil in a pan and place the fish along with the banana leaf. Fry both sides well.
Garnish with lemon slices, cucumber and curry leaves if you like. Serve with Cucumber- Onion Rita.
Method II
Ingredients:
Karimeen (Pearl spot) - 750gms
Oil - 2 tbsp
Curry leaves - 1 sprig
Salt - about 11/2 tsp
Onions chopped - 1 cup
Tomato pieces - 1/2 cup
Grated coconut - 1 cup
For the Masala :
Vinegar - 1 dsp
Skin of dry chillies - 12
Pepper - 1/2 dsp
Ginger pieces
- 1/2 dsp
Turmeric powder - 1 tsp
Garlic - 1/2 dsp
Small onions (shallots) - 5
Preparation
Grind the ingredients of the masala to a smooth paste with vinegar. Saute the masala first and then the onions, in 2 dsp of oil. Season with salt after adding tomatoes. When it thickness to a paste, remove from fire.
Clean and dry the fish on a paper towel and make close gashes on both sides. In a big frying pan, spread 2 layers of banana leaves, pour 2 dsp of oil in it. Smear the fish with the masala on both sides and arrange it on the leaves. Take all the masala sticking on to the vessel and put it over the fish. Put 2 more leaves over it and cover the vessel with a heavy lid. Put it on a very low fire. Leave it for sometime, then open the lid and turn the fish carefully and put on the lid back again and cook.
Squeeze milk from the coconut using 1/2 cup of water. Pour it over the fish. Let it simmer for sometime without the lid on. Adding coconut milk gives a certain flavour to the dish. You can avoid the coconut milk if so desired.
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