Fish Fry In Plantain Leaf(Meen)
Slow-roasted in coconut oil with a generous hand of spices, this fish fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 4 nos Pomfret/King fish
- 6 nos Garlic cloves
- 4 nos Dry red chillies
- 1 tsp Cumin seeds (Jeerakam)
- 1/2 tbsp Coriander powder
- 1/2 tbsp Chilly powder
- 1 tsp Pepper powder
- 2 tbsp Fish masala Eastern brand
- Curry leaves, a few
- Salt, to taste
- Oil, to taste
Preparation
Step 1
For preparing fish fry in plantain leaf, first make slits on fish.
Step 2
Grind together garlic, red chillies, turmeric, coriander powder, chilly powder, cumin seeds and pepper powder.
Step 3
Marinate the fish pieces with masala and keep for 10 minutes.
Step 4
Stir in fish masala powder and curry leaves into it.
Step 5
Cover each fish separately in plantain leaf.
Step 6
Set a pan over medium heat and pour in the oil, and place the fish packets in the oil. Fry it by turning each side till it becomes brown in color.
Step 7
Serve while still hot fish fry in plantain leaf with rice.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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