Ingredients:
Pomfret or Fish Fillets – 1 kg
For the Marinade:
Pepper Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt to taste
For the Masala Paste and Gravy:
Coriander Powder – 2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Pepper Powder – 1/2 tsp
Refined Vegetable Oil – 3 tblsp
Button Onions – 1 cup, sliced
Garlic Cloves – 10
Green Chillies – 3, slit
Curry Leaves – few
Mustard Seeds – 1 tsp
Thick Coconut Milk – 1 cup
Method:
1. Clean fish in salted water. If using whole fish, make gashes on both sides.
2. Rub the fish well with pepper powder, turmeric powder and salt. Marinate for 1 hour.
3. Grind the coriander, chilli , turmeric and pepper powders with a little water to make masala paste.
4. In a pan, heat 2 tblsp oil and saute button onions, garlic, green chillies and curry leaves.
5. Remove from the pan and keep aside.
6. Fry the fish lightly in the same oil and keep aside.
7. Add 1 tblsp oil.
8. Splutter mustard seeds.
9. Add the masala paste and saute until the aroma seems right.
10. Add fish and coconut milk.
11. Add sauted button onions, garlic, green chillies and curry leaves.
12. Simmer on low heat until fish coated with gravy.
13. Wrap each fish in a piece of plantain leaf or greased foil.
14. Tie securely and bake at 350F for 20 minutes.
15. Serve hot.
