Take a big piece of wilted banana leaf and add in two tablespoon of the prepared masala in the center. Add a piece of the fried fish and cover the fish with two tablespoon of masala. Fold the banana leaf to make a small packet. Fold from both the sides. Fold again on the top and bottom. Place it seam side down so it does not open.21/11/2021 · 1. Grind to paste and make a chutney with the grated coconut, coriander leaves, mint leaves, green chillies, garlic, 1 teaspoon salt, sugar, cumin seeds and 2 tablespoons lemon juice.28/05/2017 · Steamed Fish in Banana Leaves is a South Indian recipe made using pomfret fish, banana leaves, coconut and lemon juice. It is easy-to-make, delicious and perfect for occasions like birthdays, anniversaries and parties. This delicious seafood recipe is …01/11/2018 · Generally pomfret or other flat fish is coated with a spicy blend of mint and coriander leaves with coconut and wrapped in banana leaf packets and is steamed or grilled.മീൻ ഇങ്ങനെ പൊള്ളിച്ചു നോക്കൂ. Subscribe to Our YouTube Channels: Meenus Kitchen YouTube Channel20/08/2004 · Fold top and bottom edges of leaf over piece and fold sides of leaf over piece, enclosing it. Arrange packet, seam sides down, in a bamboo steamer or on a large steamer rack.
fish cooked in banana leaves indian chili powder
3 c. coconut curry paste cooked in coconut oil
3 c. ground chiles cooked in ground chiles
2 c. garam masala soaked in coconut milk
1 c. finely chopped fresh mint chopped
1 d. tamarind paste boiled in lime juice
1 d. tamarind paste made with soy sauce
1 jalapeno chopped finely
Directions
1. Chop the coconut, chile and spices. Take 1 cup, place rice in a pot, turn boil and reduce until it thins, cover and cook on low for 24 hours.
2. Add 2 to 3 teaspoons of water and 1 teaspoon of salt.
3. Bring the ground chiles and the mint to a low boil. Then if desired, add 2 to 3 tablespoons of a special ingredient, such as lime juice.
4. Cook until thick and the rice can be easily removed.
5. Heat 8 tablespoons of the oil in a pan over medium heat. When it becomes clear, reduce the heat, fry till thick and firm. Add 2 more tablespoon tamarind paste mixed with water. It will become a good paste.
6. Meanwhile make the masala.
7. Heat 2 cans of water, add 5 cups of coconut milk, fry till thick and creamy. Add two tablespoons of the coconut leaves so that mixture can
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