Courtesy of Karavalli, Saratoga
Chef Santhosh
Chef Santhosh
Ingredients
8 ounces fish fillet, cut twice
3 ounces chopped red onion
1 tablespoon chopped ginger
1 teaspoon chopped garlic
½ teaspoon mustard seed
8 to 10 curry leaves
1 teaspoon chili powder
¼ teaspoon turmeric
Lemon juice
Coconut milk
Salt
Cooking oil
Directions:
• Start by heating oil, cracked mustard and curry leaves, followed by ginger, garlic and chopped onion and sauté for a few minutes.
• Add chili powder and turmeric.
• Add a touch of coconut milk, a little lemon juice and salt.
• Cover the fish with the mixture and fold in a banana leaf, keep aside for 15 to 20 minutes. Cook on a hot tawa or grill.
• Serve it with vegetable biriyani, garlic nan and salad and finish with a slice of lemon.
8 ounces fish fillet, cut twice3 ounces chopped red onion
1 tablespoon chopped ginger
1 teaspoon chopped garlic
½ teaspoon mustard seed
8 to 10 curry leaves
1 teaspoon chili powder
¼ teaspoon turmeric
Lemon juice
Coconut milk
Salt
Cooking oil
Directions:
• Start by heating oil, cracked mustard and curry leaves, followed by ginger, garlic and chopped onion and sauté for a few minutes.
• Add chili powder and turmeric.
• Add a touch of coconut milk, a little lemon juice and salt.
• Cover the fish with the mixture and fold in a banana leaf, keep aside for 15 to 20 minutes. Cook on a hot tawa or grill.
• Serve it with vegetable biriyani, garlic nan and salad and finish with a slice of lemon.
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