INGREDIENTS:
Seer fish fillets: Two
For marination:
Red chilli paste: Two Tsp
Ginger-garlic paste: One Tsp
Lime juice: Few drops
For the Gravy:
Chopped onions: 100 gm
Chopped tomatoes: 60 gm
Chopped ginger and garlic: One-and-a-half Tsp each
Curry leaves: 10
Mustard seeds: One Tsp
Sliced green chillies: Four
Coriander and red chilli powder: One Tsp each
Turmeric powder: Half Tsp
Cooking oil: 150 ml
Coconut milk: 50 ml
METHOD:
Marinate the fish fillets with ginger - garlic paste, red chilli paste and lime juice.
Heat oil and crackle mustard seeds. Add ginger, garlic, green chillies and curry leaves. Sauté for a while.
Add chopped onions and stir till they turn light brown.
Add coriander, chilli and turmeric powder and then the chopped tomatoes.
Cook for some time, adding a little water if required. But maintain a thick consistency. Add coconut milk, simmer and keep aside.
Cook the marinated fish in a pan using little oil.
When fish is almost done, add it to the cooked masala.
Wrap a banana leaf around the fish along with the masala. Cook it further on a griddle.
Serve hot, garnished with lemon wedges.
Chef K.Ramar is Commi I with Hotel Fortune Pandiyan, Madurai. He has been working here for the last 14 years.
