Chopped Shallots – 15
Tomato Chopped- 2
Green Chilly – 3
Ginger – 1 pic
Garlic – 6 pods
Chilly powder – 2 tsp
Coriander powder – 1 tsp
Tumeric powder – ½ tsp
Curry leaves – few
Salt to taste
Clean the fish and marinate the fish with the ingredients and keep it for 1 hour.
In a pan heat oil and ginger, garlic and green chilly and try for 2 mints
Add shallots and fry till it is translucent and add curry leaves, tomatoes and fry.
Add chilly, coriander, turmeric powder and salt and make it to a thick gravy.
Shallow fry the fish in oil
In the banana leave rub coconut oil and place some masala and fish and cover the fish with masala.
Wrap and tie the banana leaf and heat a non stick pan and cook in low fire for 5 mints each side