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| Main ingredients | Tilapia fish, Coconut oil, Shallots, Fenugreek seeds, Mustard seeds, Fennel seeds, Black peppercorns, Dried red chillies, Coriander seeds, Ginger, Garlic, Green chillies, Curry leaves, Tamarind pulp, Banana leaves |
| Cuisine | Kerala |
| Course | Main course seafood |
| Prep time | 35-40 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 4 tilapia fish, cleaned and slit
- 8 tablespoons coconut oil
- ½ cup shallots
- ½ teaspoon fenugreek seeds
- ½ teaspoon mustard seeds
- ½ teaspoon fennel seeds
- 15-16 black peppercorns
- 16 dried red chillies
- 4 tablespoons coriander seeds
- 2 inch ginger, peeled and roughly chopped
- 16 garlic cloves
- 6 green chillies
- 25-30 curry leaves, chopped
- 2 teaspoons tamarind pulp
- Salt to taste
- 1 cup chopped shallots
- 4 pieces of banana leaf, roasted on direct heat
- Chopped fresh coriander leaves for garnish
Method
- Heat 2 tablespoons coconut oil in a shallow non-stick pan, add shallots, fenugreek seeds, mustard seeds, fennel seeds, black peppercorns, dried red chillies, coriander seeds, ginger, garlic, green chillies, half the curry leaves, tamarind pulp and salt, mix and sauté for 2-3 minutes. Transfer onto a plate and allow to cool.
- Transfer the mixture into a grinder jar, add ½ cup water and grind to fine paste.
- Place the fish in a parat and apply half the ground paste all over so that the fish are nicely coated with the paste. Set aside for 10-15 minutes.
- Heat 2 tablespoons coconut oil in another non-stick pan, add chopped shallots and remaining curry leaves, mix and sauté till shallots turn translucent.
- Add the remaining ground paste, mix and sauté for 4-5 minutes.
- Heat 2 tablespoons oil in another non-stick pan, place the masala coated fish in it and cook, turning sides, for 3-4 minutes.
- Place each piece of banana leaf on the worktop and spread some of the sauteed masala on top. Now keep one fish on each banana leaf piece and spread some more masala on top. Fold the sides of the leaf to make a pocket. Secure with a thread.
- Heat remaining coconut oil in yet another non-stick pan, place the fish parcels in it and cook, turning sides, for about 3 to 4 minutes. Ensure that the leaves do not burn while cooking.
- Serve hot in the leaf itself garnished with coriander leaves.
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