Pearl Spot / Karimeen – 4, cleaned and slit on the side (you can also use pomfret)
For the spice paste:
Shallots – 10
Onions – 1 big
Ginger – a 2″ piece
Garlic – 10 cloves
Chilly powder – 1 tbsp
Pepper powder – 2 tsp
Vinegar – 2 tsp
Curry leaves – 2 strands
Salt – to taste
Coconut oil – for frying
Tender banana leaves – to wrap the fish in while cooking
How I Made It:
1. Make a paste with all the ingredients mentioned.
2. Marinate the fish well in the paste. It may not completely stick to the fish, but make sure that it is mostly covered.
3. Place the fish in the banana leaf and wrap gently.
4. Pour some oil in a wok. Gently place the wrapped fish in, close with a lid and cook on a low fire till both sides are done. This took me around 30 mins, per fish.
Garnish with onion rings, tomatoes, cucumber and a piece of lime.