21 May 2014,11:54 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • To make the masala deep-fry the onions in oil on a low flame until golden brown. Remove the onions from the oil with a slotted spoon and mix with the chilli and turmeric powders, vinegar, ginger, garlic and curry leaves. Blend to make a fine paste.
  • Heat a frying pan and fry the blended masala until the oil separates. Add the coconut milk, salt and sugar.
  • Take one half of a banana leaf, pour some of the masala on it, place the fish on the leaf and cover it with some more masala.
  • Now wrap the fish securely in the banana leaf parcel and tie the loose ends with a string. Repeat this process with all the fish.
  • Take a shallow-bottomed pan and grill the parcel until the fish is cooked, for about 5 minutes on each side. Serve hot with appams or rice.


  • 500 grams onions, sliced
  • Peanut oil for deep-frying
  • 3 tablespoon red chilli powder
  • 2 teaspoon turmeric powder
  • 6 tablespoon vinegar
  • 100 grams ginger, chopped
  • 100 grams garlic, chopped
  • 25 curry leaves
  • 150 ml coconut milk
  • 2 teaspoon salt
  • 2 sugar
  • 5 banana leaves, slit in half with the spines removed
  • 8 pomfret, cleaned and skin scored

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