1. Hilsa fish (for the lover of fish with bones) or betki fish (which is fleshy and have less bones) it also called as Asian sea bass or Narimeen in Malayalam. A kilo or as per one's individual requirements.
2.Grated fresh coconut - one whole coconut
3.Green chillies - 6
4. Yellow mustard a teaspoon
5. Oil for dusting - coconut oil or mustard oil
6. Banana leaves cut into rectangles. Take the count as per the pieces of fish. (For getting the authentic taste it is recommended, can use foil if not available)
7. Salt to taste
8. Turmeric powder
9. Steamer or idli cooker
( Do increase the ingredients of masala as per one's requirements)
Method
Clean and cut the fish into pieces. Apply salt and tumeric powder. Keep aside. Grind together fresh coconut green chillies and yellow mustard seeds in a mixie to a fine thick paste. Dust the banana leaf cut outs with oil and blanch( see the pic)blancing helps the banana leaves to hold the things without tear.
place the fish piece in the centre coat the fish nicely with the coconut masala paste and make it into a packet. You can even tie it with threads to seal it tightly ( see pics)
Boil water in a steamer when boiled place the fish packets carefully without tearing. Steam it for ten minutes. Open and remove from the steamer. Let it cool. Your steamed fish is ready to be served
(Pic courtesy Google images)
2 comments:
Wow chechi every step nicely explained..... The masala used is new to me.....
Try it it's very tasty. And without oil.
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