Make a paste with all the ingredients labeled A. Make 2-3 shallow slits on each side of the fish, and rub the spice mix all over it. Let it rest for 30 minutes.
Heat coconut oil and fry the fish, so that it is half cooked. Remove from oil and keep aside.
Reduce heat and add chili and turmeric powders and mix well. Finally add the tomato, coconut milk and adjust seasoning. Take it off the heat.
Grilling the fish in banana leaves give it a delicious flavour, but if you are unable to get hold of them, use foil paper instead. Tear the leaf (if using) into pieces large enough to wrap each fish. Move the leaf slowly over a gentle flame to wilt it. You need to do this till there is a noticeable colour change in the leaf. Doing so makes the leaf flexible, and it becomes easy to wrap it around the fish without tearing it.
On each piece of banana leaf, spoon out 1/6th of pearl onion mixture. Spread it out to ensure that it covers the length of the fish. Top it with the fish, and cover the fish with one more portion of the pearl onion mixture. Drizzle some coconut oil over the fish.
Wrap up the fish with the leaf taking care not to tear it. (To wrap, fold the top portion of the leaf over the fish, followed by the bottom half. Then bring in the left and right halves of the leaf over the fish.) And tie it up securely.
On a non stick pan over the lowest heat, drizzle a few drops of oil. Place the wrapped fish into the pan and cover and cook. After about 8 minutes or till the colour of the banana leaf appears brownish, flip the parcel over. Cover and cook the other side in the same way. Remove and serve hot in the banana leaf with lemon/lime wedges.
Comments:
Superior !!!!
Nice one
DIDI
Recipes good
Eagerly waiting to cook