Fish covered with pepper spiced masala, wrapped in banana leaf &grilled.
SERVES – 4 portions
Farmed Sea bass – 4 fillets (120 gm each), Salt to taste, Black pepper powder -1/2 tsp, Turmeric powder -1 tsp, Tamarind – 1tbsp, Lemon juice – 30 ml, Red chilli pwd – 1 tsp, Ginger& Garlic Paste–1 tbsp, Black peppercorns crushed – ½ tsp, Cooking oil – 4 tbsp, Mustard seeds – 1/2 tsp, Curry leaves – 4 sprigs, Onion medium size sliced – 200 Gms (2cups), Green chillies – 1no’s, Fennel pwd – 1tsp, South Indian Garam Masala – 1tsp, Tomatoes sliced – 200 Gms (2cup), Thick coconut milk –4tbsp, Banana leaves – 4nos, Sliced onion rings (medium size) – 10 no’s, Sliced tomatoes (medium size) – 10 no’s, Corriander sprig – 8nos
1-Clean the fish. Make gushes on both the sides.
2-Mix salt, black pepper powder, turmeric powder and lemon juice in a bowl.
3-Apply this mixture on the fish and set aside for 5 minutes.
4-Grease the banana leaves with a little oil.
5-In a mixing bowl add red chilli pwd, ginger paste, garlic paste & crushed black pepper corns.
6-Heat oil in a pan. Add mustard seeds, curry leaves and onions and sauté for two to three minutes.
7-Add green chilies, above mixed red chilli paste and sauté on high heat. Add tomatoes and continue to sauté.
8-Add thick coconut milk and salt to the masala and mix.
9-Remove from heat and spread on a plate to cool.
10-Take a banana leaf spread some masala on it. Place the fish over the masala and spread some more masala over the fish.
11-Fold the edges and secure with toothpicks. Similarly prepare the other fish.
12-Heat some oil in a pan and place the wrapped fish on it.
13- Cook turning the parcels a few times for five tosix minutes.
14-Serve the fish hot wrapped in banana leaves itself.