Ingredients:
Seer fish - 200 gms (2 slices)
Shallots (sambar onions) - 6
Red chillies - 4
Garlic cloves - 3
Peppercorns - 1/2 tsp
Turmeric powder - a pinch
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Tamarind pulp - 1 tsp
Salt to taste
Oil
Banana leaves - 4
Method:
Seer fish - 200 gms (2 slices)
Shallots (sambar onions) - 6
Red chillies - 4
Garlic cloves - 3
Peppercorns - 1/2 tsp
Turmeric powder - a pinch
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Tamarind pulp - 1 tsp
Salt to taste
Oil
Banana leaves - 4
Method:
- For the spice paste, roast the shallots and red chillies directly over the fire for a few seconds. Keep aside.
- Dry roast peppercorns, cumin seeds, fennel seeds and garlic cloves till the spices release the aroma.
- Grind the roasted spices together with the shallots, tamarind and red chillies into a smooth paste. Add turmeric powder, and salt to taste.
- Wash and pat dry the fish slices and spread the spice paste evenly over each slice. Keep aside for 1-2 hours.
- Then wrap individually in banana leaves.
- Put little oil over hot tawa and place the wrapped fish slices and cook on low heat for 10-15 minutes till the fish is done.
- Remove the banana leaves and serve hot with lemon wedges and onion rings.
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