For the Marinade:
- Pomfret fish : 1 no
- Red chilly powder : 1 tsp
- Turmeric Powder : 1/2 tsp
- Lime juice : 1/2 tsp
- Salt to taste
For the Gravy:
- Shallots/Pearl onion: 10-15 (finely chopped)
- Tomato: 1 small (finely chopped)
- Red chilly Powder: 2 tsp
- Turmeric powder: 1 tsp
- Coriander powder: 1 tsp
- Green chilles: 2 (split)
- Ginger: 1″piece (finely chopped)
- Garlic: 4-5 pods (finely chopped)
- Coconut oil: 1/2 tsp
- Curry leaves: 1 sprig
- Salt to taste
For the Wraps:
Banana Leaves coated with coconut oil
- Clean the fish thoroughly, make deep slits in the fish for the marination to sink in.
- Marinate with paste of red chilli turmeric, salt and lime juice for 1 hour.
- Take a non-stick pan; add little coconut oil, when its hot, add chopped shallots/pearl onion and saute until its translucent.
- Add chopped garlic, chopped ginger, chopped green chillies, curry leaves and fry for a few min. Add chopped tomatoes and saute for 2 min. Do not let the ingredients burn.
- Immediately add all spice powders prepared for the gravy, add little salt, sprinkle little water and check taste for any additional seasoning; mix in thoroughly. Cool and keep it aside
- Heat oil in pan and fry the fish flipping each side; it should be fried crisp, do not overcook and remove from fire.
- Place the banana leaf over a large plate and lightly smear coconut oil on the surface.
- Scoop 1/2 of the cooked gravy on to the banana leaf and place the fish on top. Smear the remaining gravy on top of the fish.
- Make parcels of the fish inside the banana leaves, use a tooth pick to hold the leaves in place. This parcel can be steamed on a hot pan on low flame. Some coconut milk could be poured on the pan to create a steam and provide flavor to the fish while steaming.
- Serve with lime wedges and hot steamed rice.