Courtesy of Karavalli, Saratoga
8 ounces fish fillet, cut twice
3 ounces chopped red onion
1 tablespoon chopped ginger
1 teaspoon chopped garlic
teaspoon mustard seed
8 to 10 curry leaves
1 teaspoon chili powder
Start by heating oil, cracked mustard and curry leaves, followed by ginger, garlic and chopped onion and saut 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.