1 kg (2.2 lb) Fish, cleaned, cut into pieces
Grind to a paste:
2 1/2 cups (250 g) 9 oz Coconut (nariyal), grated
1/2 tsp (1 g) Cumin (jeera) seeds
18 Garlic (lasan) cloves, small
3 sprigs Curry leaves (kadhi patta)
6 Green chillies
1 Tamarind (imli), lemon-sized
Salt to taste
1/2 tsp (1 1/2 g) Sugar
3 tbsp (45 ml) 1 1/2 fl oz Coconut oil
1/2 tsp (1 g) Cumin (jeera) seeds
18 Garlic (lasan) cloves, small
3 sprigs Curry leaves (kadhi patta)
6 Green chillies
1 Tamarind (imli), lemon-sized
Salt to taste
1/2 tsp (1 1/2 g) Sugar
3 tbsp (45 ml) 1 1/2 fl oz Coconut oil
method
1. Mix the sugar with the coconut paste. Rub the paste into the fish.
2. Clean and cut 2 banana leaves large enough to wrap each piece of fish. Pour 1/2 tsp oil and wrap each piece like a parcel. Secure with a string.
3. Heat half the oil in a frying pan; lower the banana packet and fry on low heat. When one side is browned, pour the remaining oil and turn the packet over.
4. When both sides are crisp, remove the string, unpack and serve hot.
2. Clean and cut 2 banana leaves large enough to wrap each piece of fish. Pour 1/2 tsp oil and wrap each piece like a parcel. Secure with a string.
3. Heat half the oil in a frying pan; lower the banana packet and fry on low heat. When one side is browned, pour the remaining oil and turn the packet over.
4. When both sides are crisp, remove the string, unpack and serve hot.
serving amount
serves: 6
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