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Mouth Watering Kerala Moplah Fish In Banana Leaf
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RECIPE
INGREDIENTS
3 tablespoons vegetable oil
5 tablespoons onions, finely chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
7 tablespoons tomato, finely chopped
2 1⁄2 teaspoons garam masala
2 teaspoons red chilli powder, mild
40 curry leaves
1 teaspoon black pepper powder
2 teaspoons salt, or to taste
2 tablespoons lime juice
4 tablespoons coconut milk, thick
banana leaves, cut into 4 large squares
vegetable oil, for shallow frying
4 fish fillets, thick, preferably an oily fish like surmai / seer fish, about 130 grams each
COOKING METHOD
Serves 4
- Pour oil into a kadhai or wok over high heat. Once hot but not smoking, add onion, followed by garlic and ginger pastes. Stir, cooking till onion turns translucent.
- Add tomato and stir till well mixed. Toss in the garam masala and red chilli powder. Saute for about 1 minute. Add black pepper powder and salt. Slide in curry leaves and stir.
- Pour lime juice and coconut milk into the masala and stir well. Continue to cook for another 1 minute before removing from the heat. Set aside.
- Carefully cut the banana leaves into four 10 inch squares, avoiding the thick central rib. Ensure that the squares are not torn. Heat a square over an open flame till the banana leaf becomes soft and pliable. Repeat for the other banana leaf squares.
- Place one banana leaf square flat on a work surface and smear 1/8th of the mixture on to the center of the square. Place one fillet of fish on the masala and smear another 1/8th of the masala on top of the fish. Fold the banana leaf square over the fish creating a packet. Use a toothpick or kitchen string to secure in place. Repeat for all fillets making a total of 4 packets.
- Place a frying pan over medium heat and add oil. Once hot, place 2 packets at a time (or just one if your pan is smaller) in a single layer. And fry covered for 3 minutes on each side or till the fish is cooked through. Remove from heat and repeat for all packets. Serve hot, letting your guests open the packets themselves at the table.
- Pour oil into a kadhai or wok over high heat. Once hot but not smoking, add onion, followed by garlic and ginger pastes. Stir, cooking till onion turns translucent.
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