- Sardines,cleaned - 8
nos
- Shallots
/chumanulli,sliced - 3/4 cup
- Ginger,chopped - 1
tbsp
- Garlic,chopped - 1
tbsp
- Green
chilies,chopped - 3 nos( or to taste)
- Kashmiri chili
powder - 1.5 tsp(or use 3/4 tsp chili powder)
- Turmeric powder -
1/4 tsp
- Tomato,chopped - 1
small
- Thick coconut milk -
1/2 cup
- Curry leaves - 3 to
4 sprigs
- Salt- to taste
- Oil- as required
- Plantain leaves - 4
to 5 nos
·
For Marination:
- Kashmiri chili
powder - 1 tsp( or use 1/2 tsp chili powder)
- Black pepper
powder-1 tsp(or according to taste)
- Turmeric powder- 1/4
tsp
- Water - as required
- Salt-to taste
- Make deep gashes on both sides of the fish.Combine all the ingredients listed under 'For marination' to form a thick paste.Marinate the fish with this masala.Keep aside for 15 to 20 minutes.
- Heat oil in a pan ,add 2 sprigs curry leaves and add the sardines.Fry until it turns golden brown on both the sides,turning once in between.
- Drain and keep aside.Add ginger , garlic and green chilies to the same oil,and saute until raw smell leaves.
- Add shallots and saute until it turns golden brown.Add kashmiri chili powder and turmeric powder,saute for few seconds.
- Add tomato and salt to taste .Saute until it turns mushy.
- Add coconut milk and remaining curry leaves.
- Mix well and cook until the gravy turns thick.Switch off the stove and allow it to cool a bit.
- To make the banana leaf pliable,hold the it over the flame for few seconds.Place one or two tbsp of the prepared masala on a leaf and arrange (two or three) sardines over this.Cover the fish with more masala and wrap the leaf around to form a parcel.
- Heat a heavy bottomed tava /pan and ,place the parcels carefully on the tava.Cook for about 10-15 minutes,turning once in between.
No comments:
Post a Comment